Okay, some more jackfruit recipe – because you guys seemed to get very excited to learn about this exotic fruit and also because I might happen to have some leftover fruit from the last post – but mainly because you were excited and curious. 🙂 I also found a picture in my phone that I had taken sometime back in Coorg, karnataka while visiting a coffee plantation. I realized I had taken the picture after I posted the jackfruit tacos recipe and instantly felt that it should have been a part of the post because it was a photo of jackfruits on a tree….well here it is now for all you curious souls who had not heard about the fruit before.
I had mentioned in my last post about the rice preparation with jackfruit that I ate as a kid – today’s post is a take on that recipe. It’s different mainly because I cooked my pilaf in a clay pot, which is completely optional (I know its not easy to find a clay pot). But if you do happen to have one (I don’t know why you should though) then definitely make this recipe in it. When you cook rice in a clay pot it sucks all the earthy flavors from the pot and releases it into the rice….also its fancy to cook in a clay pot. The preparation is pretty simple – clay pot or not you just need a few ingredients, and the star of the recipe remains to be the jackfruit. Just like the tacos recipe you need the strands of the fruit and not the seed and the bulb. Once the jackfruit cooks it caramelizes and gives a nice sweet yet nutty flavor to the rice.
Serve this pilaf as it is with a sprinkle of some chopped fresh mint leaves and toasted almonds or make it as a special rice preparation to accompany other dishes on the dinner table. Either way, it will taste great!
Serving 3 to 4 people
Cooking time 30 minutes
1 cup basmati rice, uncooked
1 tbsp clarified butter or ghee
2 cups water
2 cups jackfruit strands
1 large red onions, sliced
handful of fresh chopped mint, for serving (optional)
handful of toasted almond, for serving (optional)
1 tsp fennel seeds
1 tsp poppy seeds
1 large bay leaf
1 stick cinnamon
2 green cardamom
1 black cardamom
1 tsp dried rose petals (optional)
2 tsp garam masala
- Wash the rice a few times and soak in water for 20 minutes.
- Heat up the clarified butter in the pot or wok on medium low heat.
- Add onions and cook on low till they start caramelizing.
- Add jackfruit and cook till it start getting soft and turns slightly pink. Its important to not overcook the jackfruit otherwise it will get chewy once its cooked.
- Smash open both the cardamom pods and add along with all the rest of whole spices and cook till everything is fragrant.
- Drain the water from rice and add the rice to the pot. Stir lightly to coat the rice with clarified butter and to mix with the rest of the ingredients.
- Add water and salt and stir gently to mix well. Cover and cook over low heat for about 12 to 15 minutes or till the rice grains are cooked through.
- Once cooked, sprinkle the garam masala and fluff with a fork to mix.
- Sprinkle some freshly chopped mint leaved and toasted almond slices before serving.