Kathal pulao (raw jackfruit pulao)

Yield: 1 servings

Measure Ingredient
2 cups Long grain rice washed and soaked 30
\N \N ; minutes
1 cup Raw jackfruit segments deseeded &
\N \N ; quartered
½ cup Cabbage shredded coarsely
1 \N Onion cut in thin strips
5 \N Green chillies finely chopped
1 teaspoon Ginger and garlic paste
1 tablespoon Coriander
1 \N Sprig spring onion finely chopped
½ cup Curds
2 tablespoons Coconut scraped
2 teaspoons Lemon juice
½ teaspoon Sugar
\N \N Salt to taste
2 tablespoons Milk
3 tablespoons Oil

Boil rice in salted water, till done, but each grain is separate.

Drain, spread in a plate, keep aside to cool.

Heat oil in a heavy saucepan or earthen handi.

Add jackfruit, fry till light golden, drain.

Keep 2-3 pieces for garnish, sprinkle on rice.

To same oil, add onions, stir fry till dark brown, drain.

Sprinkle on rice, keeping 1 tablespoon for garnish.

Also keep aside 1 tablespoon coconut for garnish.

To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4 minutes.

Add curds, stircook till whiteness is gone.

Add spring onions, lemon, sugar, salt, stir for a minute.

Add coconut and mix.

Pour over rice. Mix gently till well blended.

Transfer to handi or casserole. Srpinkle 2 tablespoon milk.

Top with garnish of coconut, coriander, jackfruit and onions.

15 minutes before serving, bake covered in hot oven for 10 minutes.

For handi dum cover with lid, seal with chapati dough.

Place over slow fire for 20 minutes.

Break seal before serving.

Serve hot, with thick gravy vegetable or with curd or raitha.

Making time: 1 hour 30 minutes

Makes: 6 servings bowl

Shelflife: Best fresh

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