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We hope you got insight from reading it, now let’s go back to kathal pulao / jackfruit pulao recipe. You can cook kathal pulao / jackfruit pulao using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Kathal pulao / jackfruit pulao:
- Use 200 gm kathal / jackfruit
- Provide 250 g basmati rice
- Take 1/2 tsp red chilli powder
- Use 1/4 turmeric powder
- Get 1 tsp coriander powder
- Prepare as taste Salt
- You need 2 tsp ghee
- Prepare 1/2 tsp garam masala powder
- Take 1/4 cup mint leaves and coriander leaves(chopped)
- Prepare 1 onion cut into thin slices
- Prepare 2 green chillies
- Provide 1 tsp ginger paste
- Use 1 tsp garlic paste
- Get 2 tomatoes chopped
- Get 1/2 tsp cumin seeds
- You need 1 inch cinnamon stick, 2-3green cardamom,2bay leaf,4cloves
- Take as required Water
- Take as required Oil for fry the kathal
Steps to make Kathal pulao / jackfruit pulao:
- First we take the kathal pieces in a pan add half cup water,1 tsp oil and 1/2 tsp salt and boil for 8-10 minutes untill it turns soft.
- When the kathal is boil drain the water and place them on tissue paper to absorb extra moisture.
- Now take a kadhai put oil heat it and then fry the kathal pieces.when it turns light brown take out from oil and transfer in a plate.
- In a pan take rice add 2 cup water, one bay leaf, cinnamon stick,1tsp salt and boil the rice. Cooked rice 80% done. Turn from gas drain the water with stainer and wash the rice with cold water and keep in a strainer to drain all water.
- Now take a pan put oil heat the oil add all whole spices.saute for 1 minute,add onion saute till golden brown.add ginger garlic paste saute for a minute.add green chilli and chopped tomatoes and 1 tsp salt or as ur taste.saute on medium flame when the tomatoes become mushy.now add all dry spices and saute add little water.
- Add the kathal and saute well when the oil release add half boil rice and put mint and coriander leaves on it as a layer now add rest boil rice and cover the lid.cook it for 8-10 minutes on low flame. After ten minutes switch off the flame.
- Transfer the pulse in a plate and garnish with onion and coriander leaves.
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