Ingredients:

• 2 cups – basmati Rice washed and soaked in water for 30 mins
• 1 cup – raw Jackfruit segments deseeded and quartered
• 1/2 cup – Cabbage shredded coarsely
• 1 – Onion cut in thin strips
• 5 – Green chillies finely chopped
• 1 tsp – Ginger and Garlic paste
• 1 tbsp – coriander
• 1 sprig – Spring onion finely chopped
• 1/2 cup – curds
• 2 tbsp – Coconut grated
• 2 tsp – Lemon juice
• 1/2 tsp – Sugar
• Salt to taste
• 2 tbsp – Milk
• 3 tbsp – oil

Method:

1. Cook rice in 4 cups water with salt till done.
2. Spread cooked rice on a plate and keep aside to cool.
3. Heat oil in a heavy saucepan or earthen handi.
4. Add jackfruit and fry till light golden brown.
5. Drain.
6. Set aside 2-3 pieces for garnish.
7. In the same saucepan, add onions and fry till dark brown.
8. Set aside.
9. Then add cabbage, chillies, ginger, garlic to the pan and stir fry for 3-4 mins.
10. Add curd and cook for 3 mins.
11. Add spring onions, lemon, sugar, salt and stir for a minute.
12. Add coconut and mix.
13. Pour over rice.
14. Mix gently till well-blended.
15. Transfer to handi or casserole.
16. Sprinkle 2 tbsp milk.
17. Garnish with grated coconut, coriander, jackfruit and onions.
18. 15 mins before serving, bake covered in hot oven for 10 mins.
19. For handi dum cover with lid and seal with chapati dough.
20. Place over slow fire for 20 mins.
21. Break seal before serving.
22. Serve hot with a gravy or raitha.

Recipe courtesy of Saroj Kering