Raw jackfruit is a less known, very healthy, fibre-rich and low glycemic index wholesome vegetable. In our coastal region, we start using jack from its very tender form. We have so many traditional recipes. Apart from that, we even enjoy this one-pot meal, and it is a very good option for tiffin boxes for lunch.
Ingredients:
Basmati Rice – 3 cups
Raw Jack pieces – 1 big bowl.
Ghee – 3 tablespoon
Bay leaf – 1
Shah jeera – ½ teaspoon
Cinnamon – 1” piece
Turmeric powder – 1 teaspoon
Salt
Onion- 2
Green chillies – 3
Ginger garlic paste – 1 tablespoon
Curd – 1 small cup
Shahi Biryani Masala – 1 to 1 ½ tablespoon
Pudina – 10 strings (chopped)
Coriander leaves – 10 strings (chopped)
Method:
-Wash Basmati rice and soak it while preparing other things.
-Chop Young Jack into bite-size pieces by removing the outer skin (thorny part) and inner pith and soak this in a bowl of water.
-Chop onion, slice green chillies, chop Pudina and coriander leaves.
-Before keeping the cooker vessel, drain the soaked rice and chopped jack pieces and keep aside.
-Now, take one cooker vessel and heat the ghee. Put bay leaf, Shahjeera and cinnamon.
-Next, add chopped onion, green chillies, turmeric, salt and fry until it becomes light brown.
-Add ginger garlic paste and fry when the onion becomes brown until its raw smell vanishes.
-Next, mix Biryani masala, Curd, and jack pieces until masala coats the Jack pieces.
-Now, add drained rice and fry it for a while. Then, add chopped pudina and coriander.
-Add sufficient water (6 cups) and check for the salt.
-When it starts boiling, close the lid and cook until one whistle; keep it in a simmer for 3 minutes and switch off the gas.
-When pressure relieves, serve this with onion raita.
NOTE: I usually use 2 cups of water for 1 cup of Basmati rice.