Ingredients

• 2 cups - basmati rice washed and soaked in water for 30 mins
• 1 cup - raw jackfruit segments deseeded and quartered
• 1/2 cup - cabbage shredded coarsely
• 1 - onion cut in thin strips
• 5 - green chillies finely chopped
• 1 tsp - ginger and garlic paste
• 1 tbsp - coriander
• 1 sprig - spring onion finely chopped
• 1/2 cup - curds
• 2 tbsp - coconut grated
• 2 tsp - lemon juice
• 1/2 tsp - sugar
• Salt to taste
• 2 tbsp - milk
• 3 tbsp - oil

How to Make Kathal Pulao (Raw Jackfruit Pulao)

• Cook rice in 4 cups water with salt till done.
• Spread cooked rice on a plate and keep aside to cool.
• Heat oil in a heavy saucepan or earthen handi.
• Add jackfruit and fry till light golden brown.
• Drain.
• Set aside 2-3 pieces for garnish.
• In the same saucepan, add onions and fry till dark brown.
• Set aside.
• Then add cabbage, chillies, ginger, garlic to the pan and stir fry for 3-4 mins.
• Add curd and cook for 3 mins.
• Add spring onions, lemon, sugar, salt and stir for a minute.
• Add coconut and mix.
• Pour over rice.
• Mix gently till well-blended.
• Transfer to handi or casserole.
• Sprinkle 2 tbsp milk.
• Garnish with grated coconut, coriander, jackfruit and onions.
• 15 mins before serving, bake covered in hot oven for 10 mins.
• For handi dum cover with lid and seal with chapati dough.
• Place over slow fire for 20 mins.
• Break seal before serving.
• Serve hot with a gravy or raitha.