Method
Wash and drain the rice. Soak with enough water for 20-30 minutes.
With a pairing knife, slightly poke a hole in the white seed coat and remove it carefully. Remove the white covering and it will come out like eggshell. Once this is done, you can notice a brown color skin on the seeds which is edible and need not be removed. Pour about 1.5 to 2 cups water, cover, simmer, and cook for 25-30 minutes on stove-top. It should be fork tender. Set aside to cool.
Grind the ginger, garlic, and three to four chili pepper to a smooth paste with a tablespoon of water. Set aside.
In a heavy-bottomed pan, heat the oil and add the spices and sauté for a minute. Add the sliced onions and two slit chili peppers, and sauté for 3-4 minutes. When the onions turn translucent, add the ground ginger- garlic paste. Sauté for 2 minutes. Add the veggies and sauté for 3-4 minutes.
Drain the water from the rice and the jackfruit seeds. Add it to the pan, followed by chopped mint leaves. Sauté for 3-4 minutes.
Add 1.75 cups water, salt, and turmeric. Check the taste and adjust the salt and chili pepper heat. Once it begins to boil, lower the flame, cover and cook for 10 minutes.
Switch off the flame, gently fluff and cover again for 10 more minutes.
Sprinkle chopped cilantro. Serve with salad and any curry, or if preferred with raita.
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