Jackfruit Pullav is raw jackfruit and rice cooked together with a whole range of spices. Quite often pullav is called biriyani in many parts of India but both are equally delicious. I have used the basic recipe given by my maternal grandmother Achamma for Pullav. Jackfruit can be substituted with any firm vegetable of your choice. Raw Jackfruit has the texture of mutton and can be used for many recipes if you want a vegetarian option.
Peel the jackfruit and discard the hard outer skin. Cut the inner flesh into cubes.
Slice the onions into long thin slices.
Measure the basmati rice and soak in cold water.
Heat 1 tablespoon oil and add half the sliced onions. Sauté for 2 minutes until light brown. Add 1 tablespoon ginger paste and 1 tablespoon garlic paste and sauté for another minute.
Add the jackfruit cubes, turmeric powder and salt. Sauté for 1 minute.
Add 400 ml water, chilli powder and coriander powder and cook jackfruit for 5 minutes or until done. Do not overcook now since it will cook further with the rice.
Cool. Drain the jackfruit and reserve the liquid. Make up the liquid to 1 ½ times the volume of rice (before soaking).
Take a large vessel and heat the remaining oil and ghee. After a few seconds, add the whole spices – cardamom, cloves, cinnamon and bay leaves and sauté for a minute or until the aroma is released.
Add the remaining onions and sauté for 2 minutes until light brown. Add the remaining ginger , garlic pastes and continue to sauté for another minute.
Add the measured liquid from the jackfruit and bring to a boil. Wash and drain the rice. Add to the boiling liquid with slit green chillies and salt to taste.
As soon as the rice and liquid come to a boil ( 1 or 2 minutes) add the cooked drained jackfruit.
After a minute, turn down the heat and cover. Cook on low heat for 10 to 15 minutes and turn off the stove.
Keep covered for another 15 to 30 minutes to let the rice cook completely before serving.
Recipe Notes
Serve with raita of your choice. The jackfruit pullav looks a lot like mutton pullav.