Jackfruit Pulao

Ingredients

• 300-400 gms raw jackfruit, cut into small cubes
• 1 & 1/2 cups Basmati rice, soaked for 30 minutes
• 2 tbsp. oil
• 2 tbsp. ghee
• 1 tsp. cumin seeds
• 2 bay leaves
• 1 inch cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• to taste salt
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• pinch nutmeg powder
• 1 tbsp. red chilli powder
• 1 tomato, chopped
• 2-3 tbsp. yoghurt
• 1 cup coriander-mint leaves, chopped
• 8-10 almonds
• 2-3 green chilies
• 2 cups hot water
• as needed chopped almond, mint, dry rose petals, pomegranate pearls and fried onions (opt)

Steps

1. Boil or pressure cook the raw jackfruit cubes till soft, but al dente. Heat 1 tbsp. oil in a pan and saute the jackfruit till it turns slightly brown in colour. Keep aside.
2. Heat remaining oil & ghee and temper with bay leaves, whole garam masala and cumin seeds. Saute for a few seconds.
3. Add the onion and stir fry till light brown. Add the ginger-garlic paste & all the dry spices mixed with some water. Saute till the oil separates.
4. Add the chopped tomatoes and continue to saute till it is mashed. Add the yoghurt, followed by the chopped greens. Saute till almost dry.
5. Add the fried jackfruit, soaked rice and almonds.
6. Mix everything well and add 2 cups hot water along with the green chilies. Give it a stir and pressure cook for 2 whistles.
7. Let the pressure release by itself. Then fluff it up with a fork.
8. Garnish with all the garnishings as mentioned above and serve with raita and salad for a sumptuous meal.