benazir's blog

Jackfruit Pulao

Hey folks I have tried this out a long time ago and taken a picture but yet I have done it my way and I am giving you my version of this jackfruit pulao. You will need the unripe one in a can. Do not buy a ripe jackfruit for this recipe. The ripe one is sweet and tastes almost like a custard to me in my opinion. You will need to buy canned jackfruit from Asian stores. The masala are from Indian and Pakistani grocery stores. Open a can of jackfruit and rinse several times and set it aside.

Make Garam Masala and set this aside. Blend 1 tomato, 1 green chili, 1 onion or shallot, 1 small piece of ginger and 3 cloves of garlic in a mini processor and set aside. Take 1 cup of either brown or white basmati rice and rinse until the water turns clear and set this aside too. In a coldero on high heat add 1/4 cup of either corn, olive, canola, peanut or vegetable oil. To this you can add either 3 tbs of either coconut or mustard oil.

Add the canned jackfruit and fry it until it turns brown. Add 1 pinch each of shai zeera and black cumin whole. Add the garam masala from the mortar and pestle, 1 pinch each of turmeric and red chili powder. Add 1 pinch of bullion powder or bullion cube crumbled, 3 dashes of maggi or knorr aroma, the blended tomato mix from the mini processor and cook down like it is a stew.

Add 2 aloo bukhara and the rinsed rice, 6 cups of water and let it come to a boil while still on high heat and then lower to let cook and cover for between 15 to 20 minutes. Keep checking from time to time to see if the rice is expanding and absorbing the water. After it is soft while there is a tiny bit of water remaining in the pot. If you see this and the rice is soft then you can turn the heat off and let it sit on the dum for 20 minutes. This steams the rice and it also absorbs the water too and I mean all of it. Serve with yogurt and achar.

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