Jackfruit can be considered as super food according to me as it is nutritionally rich, fills one’s stomach, easy to grow. India lacks the infrastructure/ technology to use jackfruit maximum by preserving it though it is the largest producer of this fruit. It is a seasonal fruit, which can be stored for long time with different techniques.
Fruits like jackfruit which is easy to grow, available plenty in Asia, is ideal to eradicate starvation all over the world! There are researches happening, but long way to go…
Another good point is Jackfruit is edible from its very tender form till ripe fruit and its seed too makes very rich food! Look for my posts on jack fruit recipes like Jackfruit seed halwa, Nutty jack fruit tender coconut cupcake, tender jackfruit fritters/ gujje podi, Sessile Joyweed – Jackfruit seed curry/ Honegonne – Halasina beeja sambhar.
Try them this season and let me know your feedback on them.
Now let’s focus on today’s post tender jackfruit pulao or Gujje biryani. Choose tender jackfruit with just seed formed!
Preparation time: 20 minutes
Cooking time: 15 minutes
White Rice – 2 cups, preferred basmati or other rice
Cleaned & Chopped tender jackfruit/ Gujje – 2 cups
Fresh / dry greenpeas – ¼ cup (optional)
Onions – 2
Mint leaves – 1 fistful (optional)
Coriander leaves – ¼ cup (optional)
Cinnamon – ½ inch stick
Cloves - 3
Garlic – 6 cloves
Cardamom – 1
Green chillis/ dry red chillis – 2, adjust to your taste
Bay leaf/ Pulao ele – 1
Ghee - 3-4 tbsp
Salt – to taste
Water – 4.5 – 5 cups, adjust based on the requirement to cook the rice you use
Lemon juice – 1-2 tsp
Wash and soak dry green peas for 4 hours, if using dry. Don’t soak if using fresh.
Chop tender jackfruit by removing outer thorny skin and center hard core. Rinse with clean water once.
Peel off onions, wash and slice thinly and keep separate.
Wash green peas (fresh or soaked dry ones).
Now, clean the mint & coriander leaves and wash. Take these leaves in a small mixer jar draining water completely. Add peeled garlic, cinnamon, cloves, small piece of bay leaf, cardamom and ¼th of onions sliced and green/ red chillis. Grind and make smooth paste without adding water.
Now, heat the pressure cooker that you use. Add 2 tbsp ghee and bay leaf (remaining piece after grinding).
Add sliced onions and fry for couple of minutes or until translucent.
Add ground paste, fry for 3-4 minutes or until raw smell goes off.
Now add chopped gujje/ jackfruit and green peas. Stir once well so that masala mixes well with it.
Wash rice clean following your method, drain water and add it to the cooker too.
Mix everything well with the spatula.
Add salt and water. Close the cooker lid and cook for 3 whistles.
Once done, allow set aside until pressure settles down.
Open the lid, add remaining 2 tbsp ghee. Add lemon juice and mix well after it cools a bit.
Enjoy this delicious pulao/ rice hot with choice of raita.