Kathal (Jackfruit) Pulao
We have recently got a property that has coconut trees, a jackfruit tree, guava trees, lemon trees, lime trees and 2 water bodies. While a lot of work has been planned in the upkeep of the garden, we have already started enjoying the fruits/ veggies.
The last time we visited, we got a medium sized jackfruit (Kathal) from the Jackfruit tree. Today, I wanted to eat something nice for dinner, but didn't want to cook a spread, since it was only me, essentially. So, decided on a Kathal Pulao, which I have recently learnt. This actually, will take your mind off meat, as it hits the meat craving and satisfies the biryani kick and craving.
The recipe follows and since it is not really my recipe and I am not able anyway to stick to the exact measures in recipes (EVER), will mention only approximations.
Kathal (Jackfruit) - about quarter kg
Rice - 1 measure (cup or whatever measure you feel like - enough for 2-3 people)
Water - double measure of the rice
Ginger paste - 1 tbsp.
Onion - diced - 1
Cinnamon - 1 stick
Shahi Jeera - 1/2 tsp
Cloves - 2/3
Black cardamom - 1
Bay leaf - 1
Salt - to taste
Red Chilli Powder - 1 tsp (I prefer Kashmiri chilli powder)
White Pepper Powder - 1 tsp
Ingredients (For the 2nd flavouring):
Ginger - Julienned (1 tsp.)
Coriander leaves - chopped up
Juice of 1 lime
Onion - 1 - julienned and fried golden brown
Mace (Javitri) Powder - 1/2 tsp
Cream - about 2 tbsps.
Green Chillies - split - 2-6 according to your preference
Wash and soak the rice for about 30 minutes. Chop the jackfruit into bite sized pieces. Fry the jackfruit until it is golden brown. Take a pressure cooker, put about 1 tbsp. of the oil the jackfruit was fried in. Heat it up. Add the Cinnamon, Shahi Jeera, Cloves, Black cardamom, Bay leaf until they crackle, add the chopped onions and ginger paste, and cook until the onion is cooked (translucent to light brown). Add the jackfruit, salt, chilli powder and white pepper powder. Cook for about 3-4 minutes. Add the rice and the water. Bring the water to a boil. Reduce heat. Then add all ingredients for the 2nd flavouring, mix well, close the lid and cook until a single whistle. Turn off the flame/ heat. After the pressure reduces, open, give it a good mix and serve.
There, simple, isn't it?