Kurmu Jackfruit Pulao Recipe

Summary

Cooking Time25 MinCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

For rice
 Long grain rice500 Gram
 Onions2 , deep fried
 Potatoes2 , peeled and cubed 1/2 inch
 Carrots2 , peeled and cubed 1/2 inch
 Baby cauliflower1 , cleaned and cut into florets
 Fresh green peas1 Cup (16 tbs)
 Cumin seeds1 Teaspoon, broiled
 Coriander seeds1 Teaspoon, broiled
 Mace flower4
 Garam masala1 Tablespoon
 Coconut milk2 Cup (32 tbs) (adjust quantity as needed to cook the rice and vegetables)
 Ghee2 Tablespoon
 Yellow food color1 Pinch (for pulao)
 Salt To Taste
For jackfruit
 Fruit pieces750 Gram, intact after removing the seeds
 Mustard seeds1 Teaspoon
 Tamarind and jaggery pulp1⁄2 Cup (8 tbs)
 Curry leaves3
 Chopped fresh mint1⁄2 Cup (8 tbs)
 Cashewnuts1 Cup (16 tbs), salted and fried
 Peanut oil/Ghee2 Tablespoon
For ground jackfruit masala
 Deseeded green chilies10
 Coconut1⁄2 , grated
 Black peppercorns12
 Cinnamon1 Inch
 Fresh coriander2 Cup (32 tbs), finely cut
 Amba haladi/Fresh ginger2 Inch
 Garlic10 Clove (50 gm)
 Sesame seeds2 Tablespoon
 Green cardamoms4 (use seeds)

Nutrition Facts

Serving size: Complete recipe

Calories 6869 Calories from Fat 2875

% Daily Value*

Total Fat 340 g523.2%

Saturated Fat 207.3 g1036.4%

Trans Fat 0 g

Cholesterol 80.4 mg

Sodium 1385.8 mg57.7%

Total Carbohydrates 891 g297.1%

Dietary Fiber 107.4 g429.5%

Sugars 222.9 g

Protein 137 g274.3%

Vitamin A 574.7% Vitamin C 1603%

Calcium 154.8% Iron 307.3%

*Based on a 2000 Calorie diet

Directions

Cook the rice in an electric rice cooker. Add the deep fried onions, vegetables, broiled cumin and coriander seeds, the mace flowers, garam masala, yellow pulao colour, salt and ghee.
Either you boil the jackfruit or deep fry it.
Heat the mustard seeds in 1 tablespoon of ghee. When they crackle, add the curry leaf sprigs, stir and add the deep fried onions. Lower the flame and add the ground masala along with salt and mix vigorously till a lovely aroma comes forth. Add the tamarind-jaggery pulp and stir for 5 minutes and then add the boiled or fried jackfruit. Lower the flame and simmer for 10 minutes.
Grease a vessel on the base and sides. Place half the rice inside and top it with the jackfruit gravy. Cover gravy with the remaining rice. Top with the mint and cashewnuts. Cover the vessel with a fitting lid and seal with dough. Place it on a tava over medium heat for 15 minutes.
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