MEMON JACKFRUIT MASOOR PULAO, is a slight variation of the traditional dish of the MEMON MASOOR PULAO from Memon Muslim community. This is made of jackfruit and lentils masala which is layered with potatoes, and aromatic basmati rice.Although the dish goes by name Pulao, on the contrary the process is very similar to Dum biryani where we layer the meat/veggies and rice. As an ardent Biryani lover I can say that this is one of the most flavorful biryani I came across. Once you devour this you keep craving for more and more.
The traditional MEMON MASOOR PULAO is made with combination of minced meat and sabut masoor dal (whole red lentils) layered with the aromatic basmati rice, fried potatoes and finished with boiled eggs. To make it vegetarian I used Jackfruit instead of minced meat and omitted the eggs, else the process remains the same.
Where I learnt this recipe?
So, if you’re following me on Instagram @mycurryveda, you’ll know how me and my friends are trying each other’s recipe for a fun initiative called #tryandtaste. And this recipe is by my dear friend Sanober @sanoberbansal , the moment she posted her MEMON MASOOR PULAO I was waiting for the opportunity to try and devour it. So I made this with Jackfruit for our fun initiative and it was an instant hit at home. Hence I named it as MEMON JACKFRUIT MASOOR PULAO.
What makes this Pulao different from regular Biryani?
According to my dear friend Sanober, Unlike the regular Dum Biryani or Awadhi biryani The Memon style pulao makes use of both the yoghurt and the tomatoes. Also Potatoes plays an important role in cutting down the heat from the spices and they’re half fried it helps keeping the shape and texture firm yet soft when cut down.
This pulao is just as flavorful and aromatic as the Biryani. Oh and that masala is absolutely packed with flavors and spicy punch. It has got tangy yogurt, tomatoes, fried onions, and spices. Checkout my friend Sanober posts here and here for the detailed explanation of this scrumptious Pulao by herself.
For this recipe I haven’t used any Store bought masalas just the regular Garam masala blend I make at home and it sure added a great flavor and was very tasty like the Hyderabadi Veg Dum Biryani.
What all Ingredients for the MEMON JACKFRUIT MASOOR PULAO ?
Jackfruit – I replaced the traditional minced meat with Jackfruit to give it a meaty texture and taste. If you cannot find jackfruit You can instead use Soy granules.
Sabut masoor/Whole red lentils
Onion
Tomatoes
Yogurt
Spices – Whole spices used in this recipe are Bay leaves, Cinnamon stick, Cloves and peppercorns. And for the marinade we’re going to use Ginger garlic paste, Red chili powder, Coriander powder, Salt, Garam masala, Cumin powder, Turmeric and Salt.
Basmati rice
Birista
Potatoes
Saffron
So Let’s get into the process of making MEMON JACKFRUIT MASOOR PULAO
PREPPING
Soak the basmati rice and keep aside.
Marinade the chopped and cleaned jackfruit with ginger garlic paste, turmeric powder, chili powder, salt, cumin powder, coriander powder, garam masala, chopped tomatoes and give it a good mix until everything is well incorporated and keep aside.
Cook the whole red lentils until they’re almost done yet not turned mushy. One great tip given by my friend sanober is that you keep an eye on them, take few in a spoon and see if they’re half split open, then it’s ready. Strain them and keep the water aside for later use.
Peel and cut the potatoes into half and Roast them on both sides until they turn light golden brown.
In a bowl add saffron and milk and let it soak until we layer the pulao.
MAKING THE MASALA
In a pot add water and let it come to a rolling boil, add salt and soaked basmati rice and let it cook until they’re 80% done, they should be slightly firm when mashed. Strain the rice and keep aside.
In a deep bottom vessel(as we need to layer the pulao, I usually recommend a deep bottom vessel as it helps in keeping the flavors and moisture closed in the pan) Saute whole spices and sliced onions until they’re golden brown.
Later add the marinated jackfruit and fry for 2-3 minutes, cover it and cook for 10 minutes on medium flame.
Now add in yogurt, give it a good mix and cook until you see the oil start separating from the sides.
Now gently fold in cooked whole red lentils and very gently mix everything together.
Now place the fried potatoes on top of cooked jackfruit masala and layer it with semi cooked and strained basmati rice, fried onions, soaked saffron milk and few mint leaves. Few tbsps of ghee.
Cover and cook the rice for about 15 mins on low flame, also do not forget to seal the steam vent, I usually use an aluminium foil to cover the pot, seal it and place the lid on top. Turn off the stove and let it sit for another 10-15 mins.
Serve hot topped with more fresh mint leaves and boiled eggs if you like.
Devour it with nice cooling raita.
Checkout the scrumptious Hyderabadi vegetable dum biryani here.
And more rice dishes like
HEALTHY FLAXSEED TEMPERED RICE
HEALTHY SESAME MORINGA TEMPERED RICE
MEMON JACKFRUIT MASOOR PULAO
Ingredients
- 1½ cups Basmati rice washed and soaked
- 1½ cup Jackfruit peeled and chopped
- ⅓ cup Whole red lentils Sabut masoor, washed and soaked
- Olive oil
- ⅓ cup Yogurt
- 4 Potatoes peeled and cut into halves/quarters
- 1 medium Onion finely sliced
- 10 strands Saffron
- 3 tbsp Milk
FOR MARINADE
- 3 tsp Red chilli powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala powder
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- 1 medium Tomato finely chopped
- 1 tbsp Ginger garlic paste
- Salt to taste
FOR TOPPING THE BIRYANI
- 3 tbsp Ghee
- Mint leaves
WHOLE SPICES USED
- 1 inch Cinnamon stick
- 6 Cloves
- 3 Bay leaves
- 10 Peppercorns
Instructions
PREPPING
- Wash and soak the basmati rice for 30 minutes.
- Wash and soak the Whole red lentils/Sabut masoor for 30 minutes
- Peel and cut the potatoes into halves or cut vertically into quarters like really thick Wedges.
- Soak the saffron strands in milk and keep aside.
- Chop the onion into thin slices.
- Peel, cut and wash the jackfruit and keep aside.
MARINATING THE JACKFRUIT
- In a mixing bowl add washed jackfruit, red chili powder, turmeric powder, salt, coriander powder, cumin powder, garam masala, ginger garlic paste and chopped tomatoes.
- Give it a good mix until everything is well incorporated and keep aside until we cook lentils and rice.
PRE COOKING RICE, LENTILS AND POTATOES
- In a pot add 1½ cups of water, soaked lentils, salt and cook until they're almost done yet firm. About 80% cooked.
- Drain the cooked lentils and keep aside.
- In a pot add 3 cups of water and let it come to rolling boil.
- Now add in salt and soaked basmati rice and cook until they're 80% done. They should be firm yet when mashed slightly soften.
- In a skillet add 2 tbsps of Oil and lightly fry the potatoes until they turn golden brown on all sides. Keep them aside.
MAKING THE MASALA
- In a deep bottomed pan(ideal for layering biryani) add 4 tbsps of Oil, and once its hot add whole spices and let it fry for a minute.
- Now add in thinly sliced onions and fry them until they golden brown.
- Now add in marinated jackfruit and cook for 5 minutes until the raw smell goes away.
- Cover the pot, lower the heat and cook for 10-12 minutes until the jackfruit is tender.
- Now add in whisked yogurt, give it a good mix and cook until the oil starts leaving the sides.
- Taste and adjust the spices at this stage now according to your preference.
- Now gently fold in cooked whole red lentils without breaking them and mix it.
- Now place the slightly fried potatoes on cooked masala and add half-cooked basmati rice and spread it evenly.
- Top it off with fried onions(birista), Soaked saffron milk, mint leaves and few tbsps of ghee.
- Cover the pot, seal the vent and cook on low flame for 20 minutes. Later turn off the stove and let it sit for 10 minutes before you open the pot.
- Dig in and devour it with refreshing raita and accompanied with boiled eggs as per your like.
Notes
- You can replace the jackfruit with soy granules. Just soak the soy granules in hot water for 10 min and later squeeze the water and strain them. And marinade them as usually like we did for jackfruit.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook
