Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Jackfruit and Chickpea pulao/biryani (in a pressure cooker); an easy, rich, satisfying and one-pot meatless meal, bursting with the flavors of Indian spices and simple pantry ingredients. This is an amazingly delicious one-pot Indian rice dish that you can place on your dinner or lunch table in less. Jackfruit and Chickpea Pulav/Biryani is a quick and flavorful one-pot Indian flavored rice meal with chunky raw jackfruit and protein-rich chickpeas, made easy in the pressure cooker!
Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) using 31 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):
- Make ready 2 cups Basmati rice soaked in water for 20 minutes
- Make ready For the browned onions:
- Take 2 cups sliced onions
- Prepare Oil for deep frying
- Make ready For the biryani:
- Get 3 tbsp oil or a combination of oil and ghee
- Get 5 cloves
- Take 2 green cardamoms
- Get 1 large bay leaf
- Get 2 star anise
- Prepare 1 tsp cumin seeds
- Take 1 tsp fennel seeds/saunf
- Make ready 2 inch piece of cinnamon, broken into two
- Take 1 large red onion, sliced
- Prepare 1 tbsp ginger paste
- Take 1 tbsp garlic paste
- Get 5-6 green chillies/jalapenos
- Take 1 large tomato, chopped
- Make ready 2 tbsp coriander powder
- Make ready 1 tbsp cumin powder
- Prepare 1/2 tsp red chilli powder/cayenne powder
- Prepare 1/2 tsp turmeric powder
- Prepare 3 tbsp curd/yogurt whisked smooth
- Take 1 1/2 cups cooked and shredded jackfruit
- Take 1 1/2 cups cooked chickpeas or garbanzo beans or use any other beans you like
- Get 1/4 cup shredded mint leaves
- Get 1/4 cup shredded coriander leaves/cilantro
- Get 1 tsp garam masala powder
- Make ready to taste Salt
- Take 1/2 cup black raisins fried in a little ghee or oil
- Prepare Mint and coriander leaves for garnishing
Looking to make pressure cooker chickpeas? Easy Indian Carrot Salad - A simple and light side dish. Instant Pot Coconut Chickpea Curry - An easy and Instant Pot Indian Chicken biryani is a one-pot biryani in your pressure cooker that tastes so. Easy vegetable pulao or pilaf in pressure cooker (with step by step tutorial) is my idea of a quick and easy one pot wholesome vegetarian rice pilaf, when I The best thing I like about pressure cooking rice, is the texture with which the final pulao has; which I am sure you can make out from the picture.
Instructions to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):
- Make the fried onions: - Slice onions and deep fry on medium high heat, stirring often to a golden brown colour. This step needs time and patience, so try not to burn the onions; they will turn bitter and destroy the dish! - - Remove and place on oil-absorbent paper.
- Prepping the ingredients: - Wash the rice in lots of water until the water runs clear and soak for about 20 minutes. - - Meanwhile, prep the ingredients. While the rice is soaking, you can fry the onions and chop the rest of the ingredients like green chilies, tomatoes, onions, mint and coriander leaves. - - If using canned chickpeas, drain and wash in plenty of water and drain again. - - Drain the jackfruit (if using canned), wash, drain again and shred to bite sized pieces.
- Drain the soaked rice in a colander until fully drained. - - Once the deep fried onions are ready, you can start to make the biryani. - - Making the pulav/biryani: - Heat the oil (or oil plus ghee) in a large pressure cooker or pan. - - Once the oil is hot, add the whole spices (cloves, cardamom, bay leaf, star anise, cumin seeds, fennel and cinnamon); stir until aromat; few seconds. - - Tip in the chopped or sliced red onions and fry again on medium heat until just softened.
- Add the ginger paste and garlic paste and fry again until the raw smell reduces; a few seconds. - - Stir in the green chilies and chopped tomatoes and fry again until the tomatoes are cooked and soft.
- At this stage, mix in the spice powders: coriander, cumin, red chilli and turmeric powders; mix well and sauté again for a minute, taking care not to burn the spices. If needed, sprinkle a little water. - - Add the yogurt and mix well. Stir in the chickpeas and jackfruit and stir again. Mix in some salt and cook on medium heat for a few minutes to incorporate the spices a bit.
- Sprinkle chopped mint and coriander leaves along with the drained rice and mix well. Fry again on medium heat until each rice grain glistens with oil or ghee and most of the moisture is gone. Sprinkle garam masala powder and mix well.
- Add half of the fried onions, salt to taste and pour 1 ½ cups of hot water over it. Mix well and close the pressure cooker. Place the weight on top.
- Increase the heat and cook on high for 2 whistles (or reduce heat after one whistle and cook on low for 5 minutes). After 2 whistles, turn the heat off and leave the pan undisturbed, allowing the pressure to release naturally. - - Once the pressure is released, open the pan and fluff up the rice with a fork.
- Fry the raisins in a little ghee/oil (about 1 tsp) until puffy, remove and mix into the rice. - - Garnish with the remaining fried onions, chopped coriander and mint leaves and serve hot with some raita or plain yogurt, pickles, salad etc. on the side. - - Enjoy and Happy Cooking!!!
So our BM group decided to cook from Sapana to celebrate her Virtual Baby Shower. I picked a simple one-pot dish, Paneer Pulao from Sapana's blog. Veg pulao recipe made in pressure cooker - Yes the QUICKEST version of pulao that can be made if you are in short of time. For the mixed vegetables, use whatever you have handy in the fridge. You can keep the frozen vegetable mix in your freezer and use that.
So that’s going to wrap this up for this special food jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
