Kathal Pulao Recipe

Jackfruit or kathal pulao may sound unusual but when you’ll eat it you will get convinced that the jackfruit combined with all the fragrant spices is the best match ever. It can be a great recipe to prepare when you want to make something special for your family and friends but in just one pot. But for the pulao, you must get raw jackfruit which has white flesh and the not the ripe one which has yellow flesh as it is sweet and not suitable for the biryani. And without any further due let’s get started with the recipe.

Also Read: Mushroom Pulao Recipe

Ingredients:

• Basmati rice- 2 cups
• Jackfruit/kathal- 400 gm
• Onion- 2, medium sized (chopped)
• Ginger garlic paste- 1 tsp.
• Cardamom (green)- 3
• Black cardamom- 1
• Cinnamon/dal chini- 1-inch stick
• Cloves/laung- 4
• Bay leaf- 1
• Mace/javitri- 2-3 strands
• Caraway seeds/shahi jeera- 1 tsp.
• Water- 5 cups
• Ghee- 3 tbsp.
• Oil- 5 tbsp.
• Salt- as per taste
• For the layering of pulao:
• Green chillies- 1-2
• Coriander leaves- 1 tsp. (chopped)
• Cashews- 10-12
• Garam masala- 2 pinch
• Ginger- ½ inch (julienned)
• Lemon juice- 1 tsp.
• Salt- as per taste

Procedure:

1.  Rinse the rice at least 2-3 times with water until the water starts to run clear.
2.  Soak the rice in water for 30 minutes. After 30 minutes’ drain the water and keep aside.
3.  Before you start chopping the jack fruits, oil your hands, knife as well as the chopping surface. Use a sharp knife to chop the jackfruit in a medium sized chunks. Make sure to remove the seeds.
4.  Keep the chopped jackfruit dipped in water to avoid browning.
5.  In a pan or kadhai heat the oil and fry the jackfruit in it. Cook the jackfruit from all the sides until it is golden.
6.  Once the jackfruit has achieved a nice golden colour remove it from the oil and drain it on a paper towel. Fry all the jackfruit in batches in a similar manner.
7.  In the same pan fry the cashews as well and keep it aside.
8.  Now in a big pot, heat the ghee. Add the whole spices and cook them until fragrant.
9.  Now add the onions and cook until the onions are golden brown in colour.
10.  Add the ginger garlic paste and the red chilli powder and sauté on a low flame. Cook until the raw aroma of the ginger garlic paste fades away.
11.  Add the soaked rice and cook for a minute while stirring.
12.  Add the water and salt to the pot. Stir the ingredients together and cover the pot with a lid. Let the rice get half cooked which will take about 10-12 minutes on a low flame.
13.  When the rice is partially cooked, turn off the flame and make a layer of the jackfruit, green chillies, lemon juice, coriander leaves, roasted cashews, julienned ginger and the garam masala.
14.  Cover the pot with a damp cotton cloth and then with the lid.
15.  Now place the tawa on a hot griddle and cook the biryani on a low flame for 10-12 minutes. After the mentioned time lapse, remove the pot from the flame but do not open it for another 5 minutes.
16.  Serve the kathal pulao hot with pickle, raita and papad.

Image Source: sailusfood

Also Read: How to Make: Nawabi Pulao