Translation by Google


Raw jackfruit (kathal) ½ kilogram
Rice, soaked and drained 1½ cups
Salt to taste
Green cardamoms 4
Black cardamoms 3
Cloves 3
Cinnamon 2 one inch sticks
Oil to deep fry
Onions, thinly sliced 4 medium
Pure ghee 3 tablespoons
Caraway seeds (shahi jeera) ½ teaspoon
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Turmeric powder 1 teaspoon
Cumin powder 1 teaspoon
Coriander powder 2 teaspoons
Red chilli powder 2 teaspoons
Tomatoes, chopped 3 medium
Yogurt, whisked 1½ cups
Fresh coriander leaves, finely chopped 1 small bunch
Saffron 5-6 strands
Milk 2 tablespoons
Garam masala powder 1 teaspoon
Fresh mint leaves, hand torn 1 small bunch
Kewra water 1 tablespoon

1. Apply oil to a knife and cut jackfruit into slices. Peel and cut into one-and-a-half inch sized cubes. Wash and drain.

2. Parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain parboiled rice, refresh in cold water and drain again.

3. Heat sufficient oil in a kadai and deep-fry jackfruit cubes. Remove and place on an absorbent paper and set aside. In the same oil deep-fry half of the onions till golden brown and crisp. Remove and place on an absorbent paper and set aside.

4. In another pan heat three tablespoons of ghee, add shahi jeera and remaining green cardamoms, black cardamoms, crushed cinnamon. Add remaining onions and sauté for a while. Add ginger-garlic paste and continue to sauté. Add turmeric powder, cumin powder, coriander powder, red chilli powder, tomatoes and continue to sauté for two to three minutes. Add fried jackfruit cubes and stir. Add yogurt, salt and coriander leaves.

5. Dissolve saffron in lukewarm milk and set aside.

6. Preheat the oven to 200 C

7. Take a large bowl, arrange half of the jackfruit mixture. Over this spread a layer of half the rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water. Arrange the rest of the jackfruit mixture. Cover with the remaining rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminium foil and cook in the preheated oven C for about twenty to twenty five minutes at 200 C

8. Serve hot with a raita of your choice.

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