Ingredients
|
Quantity
|
Long grain rice washed and soaked in
30 minutes
|
2 cups
|
Raw jackfruit segments deseed &
quartered
|
1 cup
|
Cabbage shredded coarsely
|
½ cup
|
Onion cut in thin strips
|
1
|
Green chillies – finely chopped
|
5
|
Ginger and garlic paste
|
1 tsp
|
Coriander
|
1 tbsp
|
Spring onion – finely chopped
|
1
|
Curd
|
1 cup
|
Coconut scraped
|
2 tbsp
|
Lemon juice
|
2 tsp
|
Sugar
|
½ tsp
|
Salt
|
to taste
|
Milk
|
2 tbsp
|
Oil
|
3 tbsp
|
Boil rice in salted water, till done, but each grain is separate. Drain,
spread in a plate, keep aside to cool. Heat oil in a heavy saucepan or earthen
handi. Add jackfruit, fry till light golden, drain. Keep 2-3 pieces for
garnish, sprinkle on rice. To same oil, add onions, stir fry till dark brown,
drain. Sprinkle on rice, keeping 1 tablespoon for garnish. Also keep aside 1
tablespoon coconut for garnish. To same oil, add cabbage, chillies, ginger,
garlic, stir fry for 3-4 minutes. Add curds, stir cook till whiteness is gone. Add
spring onions, lemon, sugar, salt, stir for a minute. Add coconut and mix. Pour
over rice. Mix gently till well blended. Transfer to handi or casserole. Sprinkle
2 tablespoon milk. Top with garnish of coconut, coriander, jackfruit and
onions. 15 minutes before serving, bake covered in hot oven for 10 minutes. For
handi dum cover with lid, seal with chapati dough. Place over slow fire for 20
minutes. Break seal before serving.
