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Jackfruit Pulao is a culinary gem. It is also known as Kathal Biriyani or Jackfruit Biriyani. It is a one amongst the few regional cuisines of India which are popular delicacies related to the vegetarian side which features raw jackfruit and basmati rice as the most important ingredients. This dish is an exotic and flavourful dish of rice and is popularly known as Panasa Biriyani in Andhra Pradesh.
Jackfruit is regarded as meat vegetarian due to similar meat like flavour and texture. Jackfruit that is tender is needed in preparing biriyani and curry whilst fruit that is semi-ripe is needed for preparing chips. The totally ripe jackfruit is not regarded as fruit and it is required for preparing desserts. Seeds of jackfruit can be eaten. The seeds are roasted or boiled over high heat and then eaten.
Tender and fresh jackfruit can be bought for preparing jackfruit pulao in the weekends. Jackfruit is marinated and the chunks of the vegetable are cooked nicely under dum till the fork piercing feels tender and the prepared dish melts in mouth. You should not prepare the dish with no mint because mint gives aroma and freshness to the jackfruit pulao. You can serve the dish with raita and korma. It is an irresistible dish for adults and kids and provides meal that is utterly delicious and made for special occasions.
- Tender raw pieces of jackfruit-12 cups, drained and washed completely, cut into 2 inch pieces
- Sliced finely 4 large onions
- Chopped finely coriander leaves-4 tablespoon
- Chopped finely mint leaves-4 tablespoon
- Few strands of saffron
- Luke warm milk-1 cup
- Ghee-2 tablespoon
- Oil-8 tablespoon
For purposes of marination-
- Three cups of yogurt (curd thick)
- Green chillies with small slit in between -14
- Garlic ginger paste-2 tablespoon
- Red chilli powder-2 tablespoon
- Turmeric powder-half teaspoon
- Coriander powder- one and half tablespoon
- Chopped finely coriander leaves-1 cup
- Lemon -1
- Buy a packet of Biriyani masala
- For cooking rice-
- 8 cups-Basmati rice
- 12 cloves
- 6 cardamoms
- 2 inch cinnamon stick
- 6 bay leaves
- 2 Marathi mogga
- 2 star anise
- Salt and oil- 2 tablespoon
Jackfruit pieces are boiled in 12 water cups, turmeric powder 1 teaspoon and salt 1 teaspoon. Depending on piece size the time for boiling is taken. No over cooking. Pieces should be soft while cooking. Then drain. Marinate overnight tender cooked jackfruit pieces. Set aside for 2 to 4 hours. When jackfruit marination is going on, you work on remaining preparation. Basmati rice is cooked with plenty of water together with cloves, cinnamon, bay leaves, salt, elaichi, cardamom, oil and Marathi moonga till it has been cooked half. Water is strained. Spread rice on a large platter. Cool it.
2 tablespoon ghee and 2tablespoon oil is heated in vessel. Add onions sliced. Sauté for 15 minutes till it has caramelized. Set aside after removing it. Add luke warm milk and saffron with each other. Nicely combine them. Set aside.
Take vessel to make the pulao. Add marinated jackfruit, 6 tablespoon oil. Spread over vessel. Cook for 5 minutes on high flame. Add 2 tablespoons of oil on pieces. Reduce heat .half rice is spread on jackfruit layer.1 tablespoon of ghee is poured over rice, add caramelized onions , spread them on rice.2 tablespoon of coriander leaves +2 tablespoon of mint leaves are sprinkled. Then pour half cup saffron milk over rice. On this layer spread rest rice. Then pour 1 tablespoon of ghee throughout. Add rest caramelized onions, then spread on rice. 2 tablespoons of coriander leaves +2 tablespoons of mint leaves is sprinkled. Rest saffron milk is poured over rice.
Place lid. Cook on high heat for 5 minutes. Vessel is removed from heat. Set aside for 5 minutes. Iron tawa is placed on stove and flame is increased. Heat it for 2 minutes. Reduce the flame to low heat. Place pulao vessel on iron tawa. Cook pulao for 30 minutes. Switch off heat. Lid is not removed for 15 minutes. After this time, lid is removed, gently mix it. Transfer it to platter. Serve hot with raita and korma.