KATHAL KA PULAO
Ingredients
250 grams peeled unripe jackfruit (kathal), cut into cubes
1½ cups Daawat Pulav Basmati Rice
Oil for deep frying
2 tbsps ghee
1 inch cinnamon stick
2-3 green chillies, slit
1 inch ginger, grated
8-10 garlic cloves, crushed
5-6 black peppercorns
1 black cardamom
1 green cardamom
2 medium onions, sliced
3 tbsps chopped fresh coriander leaves + for garnish
1 tbsp ginger-garlic-green chilli paste
½ tsp turmeric powder
1½ tsps red chilli powder
1 tsp coriander powder
Salt to taste
Salad to serve
Method
1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times, add fresh water, soak for 20 minutes and drain.
2. Heat sufficient oil in a kadai. Deep fry jackfruit cubes till golden. Drain on absorbent paper.
3. Heat ghee in a deep wide non-stick pan, add cinnamon stick, green chillies, ginger and garlic and sauté for 1-2 minutes.
4. Add black peppercorns, black cardamom and green cardamom and mix well. Add onions and 2 tbsps coriander leaves and sauté till onions turn translucent.
5. Add ginger-garlic-green chilli paste, mix, cover and cook for 1-2 minutes.
6. Add fried unripe jackfruit cubes, mix and sauté for 1 minute. Ad turmeric powder, red chilli powder and coriander powder and mix well.
7. Add salt and sauté for 2-3 minutes. Add soaked rice and mix.
8. Add 2 cups hot water and mix. Add remaining coriander leaves, cover and cook for 15-20 minutes.
9. Switch the heat off and transfer the kathal pulao on a serving plate, garnish with coriander leaves and serve hot with salad.
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