MEMON JACKFRUIT MASOOR PULAO
A wholesome flavorful and delicious layered pulao made of jackfruit, whole red lentils, fried potatoes and aromatic spices.
Servings: 4 people
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.