Thursday, July 6, 2017

Jackfruit Seed Pulao

Jackfruit seed pulao
Jackfruit seed pulao
When it comes to jackfruits, it's the raw form or the seeds that we consume, more than the ripe ones. I was happy to get this wonderful supply of seeds from my childhood garden. My mother had been drying and storing the seeds for me and my siblings. Luckily, four of us live in the same city so if anything is sent, dividing the same becomes much easier.
I used the seeds in a pulao dish today. Many like to chop up the seeds and add to fried rice as well. For those of us who love the seeds, any recipe is welcome.:)

Ingredients:
Serves 4
2 cups Basmati rice
About 35-40 jackfruit seeds
2 sticks of cinnamon
6-7 cloves
2 tejpatta
3 bruised green cardamom
1 badi elaichi/black cardamom
3 medium onions, peeled and sliced fine
A small piece of ginger, ground
3 cloves of garlic, ground (along with)
2 green chillies
Some leaves of coriander
Pinch of saffron
Pinch of ground cardamom
Vegetable oil as needed
About 50 grams of butter
Salt to taste

The seeds, boiled ones in the bowl...and in the pan...being fried

Method:
~ Remove the outer papery skin of the jackfruit seeds and set aside.
~ Wash the rice and soak with enough water for an hour. 
~ After an hour, drain the rice in a colander. It's best if the rice is almost dry.
~Meanwhile. boil the jackfruit seeds in very little water to which a bit of salt is added till they are half done.
~ Drain in a colander.
~ Heat the oil in a heavy-bottomed pan and fry one sliced onion till golden brown.
~ This can be used to scatter over the rice before serving.
~ Remove the fried onions with a slotted spoon and set aside.
~ Heat 4 cups of water. Take about one tablespoon of water in a small bowl and add a pinch of saffron to it. Crush the strands with the back of a spoon.
~ In the same oil, throw in the aromatics. Then add the rest of the onions.
~ Cook till they turn translucent, then add the ginger and garlic/chilli pastes.
~ Add the jackfruit seeds and cook for about 5 minutes.
~ Add the drained rice and stir gently taking care not to break the grains while doing so.
~ Fry for about 5-6 minutes, then add the water. Season with salt and add the saffron water. Stir well but be gentle.
For 1 cup of rice, I add nearly two cups of water.
~ Cover with a well-fitting lid till the liquid almost dries up.
~ Take off the lid and stir/fluff with a fork then add the butter, in knobs all across the surface.
~ Cover again and let it remain on a low flame for another 8-10 minutes.
~ Switch off the flame and let the pan soak up all the residual heat till you are ready to eat!
Before serving, scatter the fried onions on top of the rice. You can also use the coriander leaves for garnishing.


To accompany the pulao, I rustled up a minty raita. A bunch of mint leaves were ground up with two green chillies. A bowl of creamy curd was whisked with the addition of a dash of rock salt, a drizzle of honey and a bit of toasted/ground cumin seeds. I finished it off with a sprinkling of pomegranate.
The other was a simple salad of cucumber with chillies and coriander leaves.

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