Ingredients
- Long-grained rice ---- 500gm
- Jackfruit (cut into small pieces) ---- 1Kg
- Turmeric powder ---- 1.5tsp
- Onions (sliced & fried
- until translucent) ---- four
- Oil to deep fry jackfruit
- Ghee ---- 2 tbsp
- Whole red chilies ---- 4
- Green chilies (slit sideways) ---- 6
- Bay leaves ---- 2
- Cloves ---- 6
- Black cardamoms ---- 2
- Coriander powder ---–1.5 tbsp
- Red chilies powder ---- 1 tsp
- Fresh coriander (chopped) ---- 1 tbsp
- Salt to taste
For the masala
- Green cardamom Powder --- ¼ tsp
- Cinnamon powder --- 1/4tsp
- A very small pinch of clove powder
- A very small pinch of nutmeg powder
Method
Clean pick and wash rice. Soak in water for thirty minutes. Bring to boil six cups of water with a large pinch of salt & add the rice to it. Parboil 7 drains. Reserve for later use.
Heat water in another pot & put the jackfruit into it along with ½ tsp turmeric powder, 1 tsp salt, boil till soft. Drain the water and pat-dry the jackfruit. Heat oil in a pan and deep-fry the jackfruit. Remove and drain excess fat on kitchen towels. In the same oil stir fry the onions & set aside.
Heat ghee in a deep pan, adds the red & green chilies, and fry till the chilies change color. Add the bay leaf, along with the whole spices, stir for a few seconds. Add coriander, turmeric and red chilly powders dissolved in 2 tbsp water. Stir. Add the fried jackfruit, salt and sliced onions. Fry for another two minutes. Sprinkle the cardamom, cinnamon, clove, nutmeg powders. Fry till the spices coat the jackfruit. Remove and garnish with fresh coriander. Line a handi/pan with a little oil/ghee and spread out a layer of rice. Top with a layer of fried jackfruit. Repeat the process till both rice and kathal are used up. Cover with a lid & put on low heat for about 10 minutes.
