Kathal Pulao (Raw Jackfruit Pulao)

Recipe by
Total Time:
1.5 hours
Serves:4
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

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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.