One of the winning recipes from the Doctor's Recipe Contest.
Dr. Shravani Patil - Kathal Pulao
KATHAL PULAO
Ingredients
3-4 cups chopped raw jackfruit (kathal)
1½ cups basmati rice, soaked for 30 minutes and drained
2 tablespoons oil + for deep-frying
3 tablespoons ghee
1 blade mace
4-5 cloves
1 bay leaf
1-2 black cardamoms
3-4 green cardamoms
1 inch cinnamon
1 stone flower
2-3 medium onions, chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
Salt to taste
6-8 cashewnuts, halved and fried
1 tablespoon chopped fresh coriander leaves
1 inch ginger, cut into juliennes
1 teaspoon lemon juice
¾ cup browned onions
½ teaspoon garam masala powder
Method
1. Heat sufficient oil in a pan. Deep-fry jackfruit pieces till golden. Drain on absorbent paper.
2. Heat ghee in a non-stick pan. Add mace, cloves, bay leaves, black cardamom, green cardamoms, cinnamon and stone flower, mix and sauté well.
3. Add onions, mix and sauté till they turn golden. Add ginger-garlic paste and chilli powder, mix and sauté for 2 minutes.
4. Add rice and salt, mix lightly and cook for a minute. Add 3 cups water, mix, cover and cook till half done.
5. Add fried jackfruit pieces, cashewnuts, chopped coriander, ginger juliennes, lemon juice, browned onions and garam masala powder, mix very lightly and sprinkle some water on top. Cover and cook till fully done.
6. Mix and serve hot.
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