Soak the rice in 3 cups of water for half an hour.Drain.
Boil the rice in 6 cups of water, adding a little salt, 2 green cardamoms, 2 black cardamoms, the cloves and 1 stick of cinnamon, till half done.
Drain and refresh in cold water and drain again.
Grease a knife with oil & cut the jackfruit into slices.
Peel & cut into 1 and a half inch cubes.
Heat the oil in a kadai & deep fry the jackfruit cubes.
Drain & set aside.
In the same oil, deep fry half the onions till golden crisp.Drain.
In a separate pan, heat 3 tbsp of ghee.
Add the shahi jeera and remaining green cardamoms, black cardamom & crushed cinnaomon.
Add the remaining onions and saute for a few seconds.
Add the ginger paste and garlic paste and continue to saute.
Add turmeric powder, cumin powder, coriander, chilli powder & continue to saute for 2 minutes.
Stir in the fried jackfruit cubes.
Add the yogurt, salt & coriander leaves.
Soak the saffron in lukewarm milk.
Preheat the oven to 200 degree C.
Arrange half the jackfruit mixture in a large oven proof dish.
Spread a layer of rice over the jackfruit.
Sprinkle saffron milk, garam masala powder, a few mint leaves & few drops of kewra over rice.
Layer the rest of jackfruit & rice.
Garnish with fried onions, a few mint laeaves and remaining kewra water.
Cover the dish tightly with aluminum foil & cook in oven for 20-25 minutes.
Serve hot with raita.
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