Kathal Or Jackfruit Pulav

                                Kathal Or Jack fruit pulav

 

Kathal is considered as the Mutton of vegetarians! And if it is baby Jack fruit, then the taste enhances hundred times! No,I'm not kidding.There are so many dishes made out of this awesome produce and this pulav which I am sharing today is one of those. My mother was an awesome cook and this pulav made by her was out of this world,a very unique aroma used to fill the whole house whenever she cooked this dish.It happened to be so yummy that so many friends and family called it Biryani,no not vegetable biryani but mutton biryani itself! I learnt this dish from her but could never touch the exact same taste and flavor that always accompany her dish. But this time, the pulav was fortified with the same flavor and aroma and this made me super excited. Without much delay,let's start the recipe.

Kathal Ka Pulav

Ingredients:

1. Baby Kathal Half Kg.or 1 can of young green Jackfruit
2. Onion 4 big size
3. Garlic cloves 3-4
4. Desi ghee 6 tbsp.
5. Bay leaf 1
6. Whole black pepper 5-6
7. Mace half blade
8. Cinnamon 1/2' stick
9. Cumin 1/2 tsp.
10. Black cardamom2
11. Green cardamom 2
12. Cloves 3
13. Salt according to taste
14. Chilli Powder 2 tsp.
15. Coriander powder 1 tsp.
16. Basmati rice 2 cups
17. Water a little less than 2 cups or per the requirement of your rice(rice should not be sticky or hard).

Procedure: 

First soak the rice for half an hour. In a blender,grind all the  whole spices except bay leaf and then also grind 2 onions and garlic cloves with the help of a little water.Keep aside.

Finely chop remaining 2 onions,Heat pressure cooker on medium flame and pour 5 tbsp. ghee. Side by side,heat a pan or kadai and in 1 tbsp. of desi ghee, throw evenly cut kathal pieces and fry till thet turn a little pink. Turn off the stove. here in the cooker,throw a bay leaf and add finely chopped onions. Fry till they turn light brown. Now add ground masala paste,coriander powder,red chilli powder,salt and bhuno till oil is separated.Remember,no haldi in this dish.

              When masala is properly done,add fried kathal and saute for couple of minutes.At this stage,add soaked rice and give this a light stir.Now add water and close the lid and cook till one whistle. Turn off the heat and let it depressurize. Open the lid ASAP and serve hot with Raita.

Today,Iserved it with dahi-vada. Enjoy!

P.S. 

•  This dish must be made in desi ghee to achieve the same fragrant pulav as my mom used to make.
• If you just throw one black cardamom with bay leaf, it smells very good.