Jack-fruit pulao

 INGREDIENTS

rice 1/2 kg soaked for 30 minutes

potato 1 big peeled and chopped soaked in water

green peas 1 cup shelled

put all the above in a cooker, along with 2 tbsp ghee, 1 jeera, 1 bay leaf and salt to taste

add 500 ml coconut milk and 500 ml water, cover and cook till rice is done.

masala

coconut grated   1/2 cup

fresh coriander leaves   1 cup

green chilies to taste

cinnamon 1"

grated ginger 1 tbsp

cloves  5

peppercorns 10

green cardamom 4

water   3 tbsp

grind to a fine paste

 

In a pan add 5 tbsp oil, add the masala paste, keep stirring for 3-4 minutes till the raw smell goes away 

5-6 tomatoes, boiled, peeled and ground to a paste, add after raw smell of masala goes add

red chili pdr 1 tsp

coriander pdr 1 tbsp

turmeric pdr  1/2 tsp

hing 1/2 tsp

add the spices, stir well, cook till oil separates.

add 1/2 cup curd, cooked jack-fruit pieces along with salt and a handful of pudina/ mint leaves

cook till the gravy thicken and the jackfruit has absorbed all the spices.

now in an oven safe dish, put a layer of rice, top with curry spread and pressed down

repeat another layer of rice topped with curry, spread the last layer of rice on top

cover the dish with a lid, put it in a pre-heated oven for 12-15 minutes till all the flavours get absorbed together.

those who don't have an oven, put it on heavy tawa kept on sim on the gas with the covered pan on top

serve with some brown onion, along with cucumber raita and roasted papad.

 

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