INGREDIENTS:
- Basmati rice - 1 cup
- Chopped raw jackfruit (kathal) - 2 cups
- Cloves - 3
- Cardamom - 2
- Cinnamon - 2 sticks
- Bay leaf - 2
- Star anise - 1
- Stone flower - a pinch
- Mint leaves - ½ cup
- Grated ginger - 1 tsp
- Salt - to taste
- Coriander leaves - to garnish
- Ghee - 1 tsp.
- Oil - 2 tablespoons
- Saffron - few strands
- Warm milk - 1 tsp.
To marinate:
- Amchur powder - ¼ tsp.
- Garam masala powder - 1 tsp.
- Coriander powder - 1 tsp.
- Cumin powder - ¼ tsp.
- Turmeric powder - ¼ tsp.
- Chilli powder - ¾ tsp.
- Curd - 3 tablespoons
- Salt - a generous pinch
METHOD:
- Wash and soak basmati rice for ½ an hour. Grate ginger. Soak saffron in a spoon of warm milk. Keep aside.
- Clean, wash and chop raw jackfruit (kathal) to big chunks. Marinate with the given ingredients for 10 minutes.
- In a pressure pan, heat oil and ghee, add the whole spices, mint leaves, grated ginger, saute for a minute. Add marinated raw jackfruit (kathal). Stir for a minute. Drain rice and add to it. Mix well. Add salt as needed. Pressure cook for 3 whistles.When pressure has subsided, add soaked saffron, mix gently.
- Garnish with coriander leaves. Serve hot with raitha or chips of your choice.
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