You'll love this jackfruit pulao recipe!
What's the story
Raw jackfruit pulao is a nutritious and delicious option for a weekday lunch. This vegetarian dish combines the unique texture of raw jackfruit with aromatic spices and rice, making it a filling meal. Rich in fiber and essential nutrients, raw jackfruit serves as a versatile ingredient that can be easily incorporated into various recipes. Here's how you can prepare this healthy pulao for your lunch.
#1
Selecting fresh raw jackfruit
Choosing fresh raw jackfruit is key to making a great pulao. Look for firm, green fruits with no blemishes or soft spots. The size of the fruit doesn't matter much, but make sure it's not overly ripe as it will affect the texture of the dish. Fresh raw jackfruit should have a mild smell and feel slightly sticky when touched.
#2
Preparing the jackfruit properly
Cleaning and cutting raw jackfruit can be tricky because of its sticky latex content. Coat your hands with oil before handling to avoid stickiness. Cut the fruit into manageable pieces and remove any seeds or core parts. Boil these pieces in water until tender but not mushy; this will ensure they hold their shape when cooked with rice.
#3
Choosing the right spices
Spices are what make your raw jackfruit pulao aromatic and flavorful. Use cumin seeds, mustard seeds, turmeric powder, coriander powder, and garam masala for a balanced flavor profile. Fresh ingredients like ginger-garlic paste and green chilies can add depth to your dish without overpowering the natural taste of the jackfruit.
#4
Cooking techniques for best results
Start by sauteing onions until golden brown before adding your prepared jackfruit pieces along with spices of choice. Stir well so that each piece is coated evenly before adding soaked basmati rice into the pot. Add enough water (usually double the amount of rice) along with salt according to taste; cover tightly while simmering on low heat until fully cooked through.