Nowadays Jack fruit are abound and plenty, we have these coming from Koraput and other hilly areas of Odisha. Raw Jackfruit is a good source of vitamin C, potassium, dietary fiber, and other important vitamins and minerals. Per 100 grams of jackfruit the total counts of calories: 155, Carbs: 40 grams, Fiber: 3 grams, Protein: 3 grams, Vitamin A: 10% of the RDI, Vitamin C: 18% of the RDI, Riboflavin: 11% of the RDI, Magnesium: 15% of the RDI. It is a really – good storehouse of proteins, minerals and vitamins.
The Jack fruit are diced into 1 inch and kept in a mix of salt and water to avoid discolouration. The preparation is done with spices and hung curd. The rice which is cooked separately is tempered with cumin and mustard seeds for its unique aroma and fragrance. A vegetarian meal to reckon with during lockdown.
Ingredients needed: Around ½ kg of Jackfruit, 3 TSP of ginger garlic paste, ½ TSP Red Chilli powder, ¼ TSP Turmeric powder, 1 TSP your own garam masala, salt as per taste. 600 gram of basmati rice, 2 TBS vegetable oil, 3 onions, 2 tomatoes, a inch of cinnamon, 2 cardamom pods, 2-3 cloves, 1 TSP whole cumin, 1 star anise, 1 black cardamom, bay leaves, Sprigs of coriander and mint leaves chopped separately.
Method: The jackfruit to be pressured cooked for two whistles one in high flame and the other in simmer. In the meantime wash and soak the rice for about 45 minutes. The jack fruit should then be marinated with some hung curd, ginger garlic paste, chillies and chilli powder. Along with turmeric, garam masala, cook the jackfruit adding the onion first and the half of whole spice, when onion turns brown add the marinated jackfruit cook till it leaves oil.
The rice which is to be cooked in a large pan: add salt and the rest of the whole spices. It has to be cooked till 70 percent done and drained out. After that a tempering is given with cumin and mustard seed to give that special aroma.
In a big pan smear ghee and layer it with rice, add the cooked jackfruit and again have a layer of rice, on top sprinkle the chopped mint and coriander leaves. Cover it and give a dum for fifteen minutes. Once ready, serve hot. Bon appetit.