Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method). Pressure cooker jackfruit and chickpea pulao/pilaf/biryani is an amazingly delicious one-pot Indian rice dish that you can place on your dinner or lunch table in less than an hour, if you have cooked chickpeas (high in proteins) and jackfruit (raw, considered highly nutritious and an amazing meat substitute) premade or canned. With some simple Indian aromatic spices and good quality Basmati. Pressure Cooker Jackfruit and Chickpea Pulao/Pilaf: Jackfruit and Chickpea pulao/biryani (in a pressure cooker); an easy, rich, satisfying and one-pot meatless meal, bursting with the flavors of Indian spices and simple pantry ingredients.
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! uncooked biryani collage.
PRESSURE COOKER LOBIA MASALA (Black Eyed Peas Curry) Mushroom Matar Malai/Mushroom Peas Curry; Tandoori Gobi Tikka/Baked Cauliflower Bites; RAW JACKFRUIT PULAO / JACKFRUIT BIRYANI / KATHAL KI BIRYANI RECIPE..
Finally i gave up … mixed n matched few recipes and came up with my version of " easy One pot pressure cooker method of making Raw Jackfruit Pulav ".
Hello everybody, it is Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method). One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Pressure cooker jackfruit and chickpea pulao/pilaf/biryani is an amazingly delicious one-pot Indian rice dish that you can place on your dinner or lunch table in less than an hour, if you have cooked chickpeas (high in proteins) and jackfruit (raw, considered highly nutritious and an amazing meat substitute) premade or canned. With some simple Indian aromatic spices and good quality Basmati. Pressure Cooker Jackfruit and Chickpea Pulao/Pilaf: Jackfruit and Chickpea pulao/biryani (in a pressure cooker); an easy, rich, satisfying and one-pot meatless meal, bursting with the flavors of Indian spices and simple pantry ingredients.
To get started with this particular recipe, we must first prepare a few components. You can have jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) using 31 ingredients and 9 steps. Here is how you can achieve that.
Ingredients Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):
- You need 2 cups Basmati rice soaked in water for 20 minutes.
- You need of For the browned onions:.
- Provide 2 cups for sliced onions.
- Give - Oil for deep frying.
- Provide For the biryani:.
- Give 3 tbsp - oil or a combination of oil and ghee.
- You need 5 of cloves.
- You need 2 green cardamoms.
- Provide 1 large bay leaf.
- Prepare 2 - star anise.
- Require 1 tsp of cumin seeds.
- Require 1 tsp fennel seeds/saunf.
- Provide 2 inch - piece of cinnamon, broken into two.
- Prepare 1 of large red onion, sliced.
- Need 1 tbsp for ginger paste.
- Provide 1 tbsp garlic paste.
- Require 5-6 green chillies/jalapenos.
- Give 1 for large tomato, chopped.
- You need 2 tbsp for coriander powder.
- Require 1 tbsp for cumin powder.
- Need 1/2 tsp of red chilli powder/cayenne powder.
- Provide 1/2 tsp - turmeric powder.
- Require 3 tbsp for curd/yogurt whisked smooth.
- Give 1 1/2 cups for cooked and shredded jackfruit.
- You need 1 1/2 cups cooked chickpeas or garbanzo beans or use any other beans you like.
- Require 1/4 cup shredded mint leaves.
- Need 1/4 cup shredded coriander leaves/cilantro.
- Prepare 1 tsp garam masala powder.
- Prepare to taste Salt.
- Provide 1/2 cup - black raisins fried in a little ghee or oil.
- Prepare of Mint and coriander leaves for garnishing.
The whole process excluding jackfruit chopping did not take me more than half hour in all. And the end result was so. Turn off the gas, release some pressure from the cooker by lifting its whistle. Once the entire pressure escapes from the cooker, open its lid.
Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) instructions:
- 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! Remove and place on oil-absorbent paper..
- Prepping the ingredients: Wash the rice in lots of water until the water runs clear and soak for about 20 minutes. Meanwhile, prep the ingredients. While the rice is soaking, you can fry the onions and chop the rest of the ingredients like green chilies, tomatoes, onions, mint and coriander leaves. If using canned chickpeas, drain and wash in plenty of water and drain again. Drain the jackfruit (if using canned), wash, drain again and shred to bite sized pieces..
- Drain the soaked rice in a colander until fully drained. Once the deep fried onions are ready, you can start to make the biryani. Making the pulav/biryani: Heat the oil (or oil plus ghee) in a large pressure cooker or pan. Once the oil is hot, add the whole spices (cloves, cardamom, bay leaf, star anise, cumin seeds, fennel and cinnamon); stir until aromat; few seconds. Tip in the chopped or sliced red onions and fry again on medium heat until just softened..
- Add the ginger paste and garlic paste and fry again until the raw smell reduces; a few seconds. Stir in the green chilies and chopped tomatoes and fry again until the tomatoes are cooked and soft..
- 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. Add the yogurt and mix well. Stir in the chickpeas and jackfruit and stir again. Mix in some salt and cook on medium heat for a few minutes to incorporate the spices a bit..
- 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..
- 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..
- 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. Once the pressure is released, open the pan and fluff up the rice with a fork..
- Fry the raisins in a little ghee/oil (about 1 tsp) until puffy, remove and mix into the rice. Garnish with the remaining fried onions, chopped coriander and mint leaves and serve hot with some raita or plain yogurt, pickles, salad etc. on the side. Enjoy and Happy Cooking!!!.
Kathal Biryani/Jack fruit Pulao is ready. Take it out in a bowl and garnish with chopped coriander. In the microwave: Put Ghee in a pan and heat. Put in the jack fruit pieces in hot Ghee and stir. This jackfruit pulao is a fragrant & mild pulao.
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