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Jackfruit Pilaf With Herbed Basmati Rice [Vegan, Gluten-Free]

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This fragrant jackfruit pilaf is made by cooking jackfruit with a complex, flavorful blend of spices and mixing it with basmati rice in a clay pot. When you cook rice in a clay pot it sucks all the earthy flavors from the pot and releases it into the rice …. also its fancy to cook in a clay pot. The preparation is pretty simple – clay pot or not, you just need a few ingredients, and the star of the recipe remains to be the jackfruit. Serve this pilaf as it is with a sprinkle of some chopped fresh mint leaves and toasted almonds or make it as a special rice preparation to accompany other dishes on the dinner table.

Jackfruit Pilaf With Herbed Basmati Rice [Vegan, Gluten-Free]





Cook Time



For the Pilaf:

  • 1 cup basmati rice, uncooked
  • 1 tablespoon coconut oil
  • 2 cups water
  • 2 cups jackfruit strands
  • 1 large red onion, sliced
  • A handful of fresh chopped mint, for serving (optional)
  • A handful of toasted almond, for serving (optional)

For the Spices:

  • 1 teaspoon fennel seeds
  • 1 teaspoon poppy seeds
  • 1 large bay leaf
  • 1 stick cinnamon
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1 teaspoon dried rose petals (optional)
  • 2 teaspoons garam masala
  • Salt


  1. Wash the rice a few times and soak in water for 20 minutes. Heat up the oil in the pot or wok on medium low heat. Add onions and cook on low until they start caramelizing.
  2. Add jackfruit and cook until it starts getting soft and turns slightly pink. It;s important to not overcook the jackfruit, otherwise it will get chewy once it’s cooked.
  3. Smash open both the cardamom pods and add along with all the rest of whole spices and cook until everything is fragrant.
  4. Drain the water from rice and add the rice to the pot. Stir lightly to coat the rice with oil and to mix with the rest of the ingredients.
  5. Add water and salt and stir gently to mix well. Cover and cook over low heat for about 12-15 minutes or until the rice grains are cooked through.
  6. Once cooked, sprinkle the garam masala and fluff with a fork to mix.
  7. Sprinkle some freshly chopped mint leaves and toasted almond slices before serving.





Pallavi is a Vancouver, BC based Food Stylist and Photographer with a blog called Veggie Zest where she writes about vegan and vegetarian recipes illustrated by beautiful photos and easy step by step instructions. Having lived in over seven cities in past 15 years, her recipes are very global-infused with her Indian background. Her recipes and photographs have been featured in various magazines and other publications and she now works as a professional freelance food stylist, recipe developer, and food photographer.



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