jackfruit pulao

Ingredients (25)

• for jackfruit pulao:
• 2 cups basmati rice, soaked in water for 30 minutes.
• 400 grams jackfruit (kathal) or 3 to 3.5 cups chopped jackfruit
• 2 medium sized onions - thinly sliced or 1 heaped cup of thinly sliced onions
• 1 inch ginger + 3-4 garlic - made into a paste in an mortar-pestle
• 3 green cardamoms
• 1 big cardamom
• 1 inch cinnamon
• 4 cloves
• 1 tej patta (indian bay leaf)
• 2 to 3 strands of mace
• 1 teaspoon caraway seeds
• 1 small piece stone flower (dagad phool) - optional
• 5 cups water
• 3 tablespoon ghee for the pulao
• 5 tablespoon oil for frying the kathal
• salt as required
• for layering:
• 1 to 2 green chilies - slit, deseed if you prefer
• 1 teaspoon chopped mint leaves or coriander leaves or a mix of both
• 10 to 12 cashews
• 2 pinch Garam Masala
• 1/2 inch ginger, julienned
• 1 teaspoon lemon juice (optional)
• salt as required