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Kathal Pulao Recipe | Raw Jackfruit Pilaf | Divine Taste With Anushruti

Oct 20, 2018

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Kathal Pulao Recipe | Raw Jackfruit Pilaf | Divine Taste With Anushruti

Watch how to make Kathal Pulao, a traditional Indian Main Course Rice recipe by Anushruti. The season of wonderful fruits is here and one of them is the most heavenly and delicious Jackfruit. So watch and learn how to make a delicious pulao recipe with Jackfruit as the key ingredient, only on Rajshri Food.

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Ingredients

(Serves 5 to 6)
For the rice:
2 ½ cups/ 500 gm/ ½ kg Basmati rice,
2 medium potatoes cubed,
1 cup shelled fresh peas,
1 tsp roasted cumin seeds,
1 bay leaf,
2 tbsp ghee or vegetable oil,
500 ml medium consistency coconut milk + 500 ml water,
2 ½ tsp salt

For the ground masala paste:
½ cup (125 ml cup) grated fresh coconut,
1 cup packed fresh coriander,
1 tbsp ginger,
4 to 5 fresh green chilles (or according to taste),
10 peppercorns,
1 “ piece cinnamon,
4 to 5 cloves 4 green cardamom (use only the seeds),
3 tbsp water

Other ingredients:
5 to 6 tomatoes (boiled, skin removed and finely chopped or ground),
1 cup fresh mint leaves,
½ cup fresh thick yogurt or curd,
1 tbsp dhaniya powder (coriander seed powder),
1 tsp red chilli powder,
½ tsp turmeric powder,
½ tsp asafetida powder,
1 ½ tsp salt or to taste,
5 tbsp ghee or vegetable oil,
4 cups chopped raw jackfruit

Method

– Wash and rinse the rice in a colander in a running stream of water for about a minute or until the water runs clear and soak the rice for 15 minutes to ½ hr, with enough water to cover the rice.
– Assemble all the ingredients for the rice and cook in an electric rice cooker. Alternatively assemble all the ingredients in a pot or pan with a tight fitting lid, bring the water to a boil, lower the flame, cover and cook for ½ hr or till done.
– You could also pressure-cook the rice, but this is not a foolproof method to get the perfect grain of cooked rice.
– In a pot or pan, cook the jackfruit pieces in lightly salted water until tender. Boil the tomatoes, and when cool peel the skin and chop them to small pieces and keep aside.
– Grind all the ingredients for the masala into a fine paste in a food processor, mixer or grinder.
– In a wok or pan heat the ghee or vegetable oil. Stir in the ground paste and cook for 3 to 4 minutes, until the raw smell disappears. Stir in the tomatoes with their juice and spice powders and cook till the oil separates.
– This should take about 4 to 5 minutes. Put in the yogurt, mint leaves, cooked jackfruit pieces, salt and bring to a boil. Cook for 4 to 5 minutes on a low flame until the pieces absorb the spices.
– Grease an ovenproof dish. Divide the rice into three parts and the jackfruit mixture into 2 parts. Place a layer of rice and alternate with the jackfruit mixture until you end up with the top layer of rice. Bake in a preheated hot oven at 200 degree centigrade for 15 to20 minutes.
– If you don’t want to use an oven, use a thick dish and place directly on the gas flame for 15 to 20 minutes. Serve hot with a raita or plain yogurt.

Host: Anushruti RK ( http://www.divinetaste.com )
Director: Suchandra Basu
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Akshay Durgule
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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