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.

Advertisement

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

Calories

341

Serves

3-4

Cooking Time

30

Ingredients

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
Advertisement

Preparation

  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.

Nutritional Information

Per Serving: Calories: 341 | Carbs: 67 g | Fat: 5 g | Protein: 7 g | Sodium: 14 mg | Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Advertisement