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Jack Fruit Pulao

Jack Fruit Pulao
Recipe type: Appetiser
Cuisine: Indian
Serves: 6
Prep time:
Cook time:
Total time:
If only I could count the number of ways to make Kathal! Having grown up where we had Jack Fruit trees in our backyard, we had to make dishes that everyone has heard of and some of them we just invented along the way. Kathal Pulao, Biryani, kebabs, pickles, subzi, jams, kheers or payasams….and the list is just endless. Here is one way that is just so simple and flavorful.
  • Can of Jack Fruit/ Kathal – 250 gm (10 oz)
  • Basmati Rice – 1.5 cups
  • Oil – 2 tbsp
  • Black Cumin – ½ tsp
  • Bay Leaf – 1
  • Cinnamon Stick – 1 pc.
  • Black Cardamom – 1
  • Green Cardamoms – 2
  • Cloves – 2
  • Onion – ½ med. sliced
  • Green Chillies – to taste
  • Ginger & Garlic Paste – 2 tbsp
  • Tomato – 1, sliced
  • Carrots & Peas – ½ cup
  • Garam Masala – 1 tsp
  • Black Pepper Powder – ½ tsp
  • Cumin Powder – ½ tsp
  • Coriander Powder -1 tsp
  • Salt – to taste
  • Red Chili Powder – to taste
  • Cilantro Leaves – handful, chopped
  • Mint Leaves – few, chopped
  • Yogurt/Curds – ½ cup
  • Water – 2.5 cups
  • Ghee/ Clarified Butter – for garnish
  1. Wash the Rice well and soak in fresh water for 30 min.
  2. Cut the Jack Fruit to bite size pieces and deep fry till golden brown.
  3. Set aside on a paper towel till ready to use.
  4. In a pan, add the Oil and allow it to heat up on a medium flame.
  5. Add in the Black Cumin Seeds and allow them to sizzle.
  6. Add in the whole Garam Masala – Bay Leaf, Cinnamon Stick, Black Cardamom, Green Cardamom & Cloves. Fry for 30 secs.
  7. Add in the sliced Onions and a little bit of Salt to speed up the cooking.
  8. Once the Onions have changed color to a light brown, add in the Green Chillies and Ginger & Garlic Paste. Cook for a few minutes more.
  9. Add in Tomatoes & Peas and Carrots & the fried Jack Fruit. Mix well.
  10. Time for Spices – Garam Masala, Black Pepper Powder, Cumin Powder, Coriander Powder, Salt & Red Chili Powder.
  11. Mix in the Cilantro & Mint Leaves.
  12. Lower the heat and add in the Yogurt. Mix well.
  13. Add drained Rice and saute for 1 minute, then add in Water, increase the heat and allow the Pulao to come to a boil, uncovered.
  14. Once the bubbles of the boiling are visible, lower temperature to the lowest, cover the pan and cook for 15 minutes.
  15. After 15 minutes, turn off the flame, uncover the pan and fluff the rice with a fork very gently.
  16. Drizzle some Ghee on the top and allow the Pulao to rest for another few minutes.
  17. Serve hot with Raita or pickles.
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