Ingredients
2 cups long grain rice washed and soaked 30 minutes
1 cup raw jackfruit segments deseeded & quartered
1/2 cup cabbage shredded coarsely
1 onion cut in thin strips
5 green chillies finely chopped
1 tsp. each ginger and garlic paste
1 tbsp. coriander
1 sprig spring onion finely chopped
1/2 cup curds
2 tbsp. coconut scraped
2 tsp. lemon juice
1/2 tsp. sugar
salt to taste
2 tbsp. milk
3 tbsp. oil
Method
- Boil rice in salted water, till done, but each grain is separate.
- Drain, spread in a plate, keep aside to cool.
- Heat oil in a heavy saucepan or earthen handi.
- Add jackfruit, fry till light golden, drain.
- Keep 2-3 pieces for garnish, sprinkle on rice.
- To same oil, add onions, stir fry till dark brown, drain.
- Sprinkle on rice, keeping 1 tbsp. for garnish.
- Also keep aside 1 tbsp. coconut for garnish.
- To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4 minutes.
- Add curds, stircook till whiteness is gone.
- Add spring onions, lemon, sugar, salt, stir for a minute.
- Add coconut and mix.
- Pour over rice. Mix gently till well blended.
- Transfer to handi or casserole.
- Srpinkle 2 tbsp. milk.
- Top with garnish of coconut, coriander, jackfruit and onions.
- 15 minutes before serving, bake covered in hot oven for 10 minutes.
- For handi dum cover with lid, seal with chapati dough.
- Place over slow fire for 20 minutes.
- Break seal before serving.
- Serve hot, with thick gravy vegetable or with curd or raitha.
Making time: 1 hour 30 minutes
Makes: 6 servings bowl
Shelflife: Best fresh
Kerala Dishes Index
