Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method).
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method). One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is one of the most popular of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It is enjoyed by millions every day. Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can cook 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):
- Need 2 cups - Basmati rice soaked in water for 20 minutes.
- Need of For the browned onions:.
- Need 2 cups - sliced onions.
- You need of Oil for deep frying.
- Provide for For the biryani:.
- Give 3 tbsp of oil or a combination of oil and ghee.
- You need 5 - cloves.
- Need 2 green cardamoms.
- You need 1 - large bay leaf.
- Require 2 of star anise.
- Prepare 1 tsp of cumin seeds.
- Prepare 1 tsp fennel seeds/saunf.
- Require 2 inch for piece of cinnamon, broken into two.
- You need 1 large red onion, sliced.
- Prepare 1 tbsp of ginger paste.
- Need 1 tbsp for garlic paste.
- You need 5-6 of green chillies/jalapenos.
- Give 1 large tomato, chopped.
- Prepare 2 tbsp coriander powder.
- Prepare 1 tbsp for cumin powder.
- Need 1/2 tsp red chilli powder/cayenne powder.
- You need 1/2 tsp of turmeric powder.
- You need 3 tbsp - curd/yogurt whisked smooth.
- Prepare 1 1/2 cups of cooked and shredded jackfruit.
- Need 1 1/2 cups cooked chickpeas or garbanzo beans or use any other beans you like.
- Need 1/4 cup shredded mint leaves.
- Give 1/4 cup for shredded coriander leaves/cilantro.
- Provide 1 tsp garam masala powder.
- Require to taste - Salt.
- Need 1/2 cup for black raisins fried in a little ghee or oil.
- Provide - Mint and coriander leaves for garnishing.
Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) making process:
- 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!!!.
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