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Home Dish Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method)

Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method)

Name: How to cook Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vanitha Bhat

Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method)

Jackfruit and Chickpea Pulav/Biryani is a quick and flavorful one-pot Indian flavored rice meal with chunky raw jackfruit and protein-rich chickpeas, made easy in the pressure cooker!

Ingredient

Food ration :

4 servings

2 cups

Basmati rice soaked in water for 20 minutes

2 cups

sliced onions

3 tbsp

oil or a combination of oil and ghee

cloves

green cardamoms

large bay leaf

star anise

1 tsp

cumin seeds

1 tsp

fennel seeds/saunf

2 inch

piece of cinnamon, broken into two

large red onion, sliced

1 tbsp

ginger paste

1 tbsp

garlic paste

5-6

green chillies/jalapenos

large tomato, chopped

2 tbsp

coriander powder

1 tbsp

cumin powder

1/2 tsp

red chilli powder/cayenne powder

1/2 tsp

turmeric powder

3 tbsp

curd/yogurt whisked smooth

1 1/2 cups

cooked and shredded jackfruit

1 1/2 cups

cooked chickpeas or garbanzo beans or use any other beans you like

1/4 cup

shredded mint leaves

1/4 cup

shredded coriander leaves/cilantro

1 tsp

garam masala powder

to taste

Salt

1/2 cup

black raisins fried in a little ghee or oil

Cooking instructions

* Step 1

Make the fried onions: Slice onions and deep fry on medium high heat, stirring often to a golden brown colour. This step needs time and patience, so try not to burn the onions; they will turn bitter and destroy the dish!

* Step 2

Prepping the ingredients: Wash the rice in lots of water until the water runs clear and soak for about 20 minutes.

* Step 3

Drain the soaked rice in a colander until fully drained.

* Step 4

Add the ginger paste and garlic paste and fry again until the raw smell reduces; a few seconds.

* Step 5

At this stage, mix in the spice powders: coriander, cumin, red chilli and turmeric powders; mix well and sauté again for a minute, taking care not to burn the spices. If needed, sprinkle a little water.

* Step 6

Sprinkle chopped mint and coriander leaves along with the drained rice and mix well. Fry again on medium heat until each rice grain glistens with oil or ghee and most of the moisture is gone. Sprinkle garam masala powder and mix well.

* Step 7

Add half of the fried onions, salt to taste and pour 1 ½ cups of hot water over it. Mix well and close the pressure cooker. Place the weight on top.

* Step 8

Increase the heat and cook on high for 2 whistles (or reduce heat after one whistle and cook on low for 5 minutes). After 2 whistles, turn the heat off and leave the pan undisturbed, allowing the pressure to release naturally.