Print
Email
Add a photoServings: 1
Ingredients
- 2 c. Long grain rice washed and soaked 30 min
- 1 c. Raw jackfruit segments deseeded & quartered
- 1/2 c. Cabbage shredded coarsely
- 1 x Onion cut in thin strips
- 5 x Green chillies finely minced
- 1 tsp Ginger and garlic paste
- 1 Tbsp. Coriander
- 1 sprg spring onion finely minced
- 1/2 c. Curds
- 2 Tbsp. Coconut scraped
- 2 tsp Lemon juice
- 1/2 tsp Sugar Salt to taste
- 2 Tbsp. Lowfat milk
- 3 Tbsp. Oil
Directions
- Boil rice in salted water, until done, but each grain is separate.
- Drain, spread in a plate, keep aside to cold.
- Heat oil in a heavy saucepan or possibly earthen handi.
- Add in jackfruit, fry until light golden brown, drain.
- Keep 2-3 pcs for garnish, sprinkle on rice.
- To same oil, add in onions, stir fry until dark brown, drain.
- Sprinkle on rice, keeping 1 Tbsp. for garnish.
- Also keep aside 1 Tbsp. coconut for garnish.
- To same oil, add in cabbage, chillies,ginger, garlic, stir fry for 3-4 min.
- Add in curds, stircook until whiteness is gone.
- Add in spring onions, lemon, sugar, salt, stir for a minute.
- Add in coconut and mix.
- Pour over rice. Mix gently until well blended.
- Transfer to handi or possibly casserole.
- Srpinkle 2 Tbsp. lowfat milk.
- Top with garnish of coconut, coriander, jackfruit and onions.
- 15 min before serving, bake covered in warm oven for 10 min.
- For handi dum cover with lid, seal with chapati dough.
- Place over slow fire for 20 min.
- Break seal before serving.
- Serve warm, with thick gravy vegetable or possibly with curd or possibly raitha.
- Making time: 1 hour 30 min
- Makes: 6 servings bowl
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
