Jackfruit Seeds Pulao

Ingredients
20 jackfruit seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
Salt to taste
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100g Italian flat beans / Coco Plat (sliced)
1 cinnamon stick + 2 cloves+2 cardomom pods + 1 star anise
2tsp fennel seeds
1/2 tsp turmeric powder
2 green chillies (half slit)
1 tsp chopped ginger
2 garlic (chopped)
Coriander leaves
2 tbsp ghee + vegetable oil
For Rice
4 cups Basmati rice
6 cups water + 2 stock cubes
For decoration
1 tbsp oil/ ghee
1 big onion(sliced)
Salt & garam masala
Cooked jackfruit seeds
1 hand full of coriander chopped

Method
Remove the outer white skin of the jackfruit seeds & soak them for an hour in water.
Using a knife scrape the brown inner skin & cut it in coins.
Cook jackfruit seeds in water along with salt, chilli & turmeric powder.
When cooked, remove from fire & keep aside.
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Boil water with stock cubes & keep aside.
Heat oil & fry spices(ciinamon +cloves+cardomom+anise)
Add chopped ginger , garlic & green chillies & fennel seeds .
Fry for a while & then add sliced beans & turmeric powder.
Stir for a while & then add basmati rice.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender and the water has been absorbed.
Reduce the heat. When rice is 3/4 cooked remove from fire . Close the lid tightly .
Stir occassionaly with a wooden spatule.
When cooked remove from fire.
***
Heat the oil/ ghee in a frying pan.
Fry sliiced onions to golden brown.
Then add cooked jackfruit seeds.
Garnish with salt & garam masala .
Add to the rice & toss gently.
Garnish with coriander leaves.
Serve hot with Raita & Chutney.

Jackfruit Seeds Pulao

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