As much as I love eating ripe jackfruit as is, I had this urge, since long, to cook something with it. As in, I wanted to make a dish that makes use of ripe jackfruit as an ingredient. I had never done that before, and I have heard of people making some amazing dishes using the fruit. That is how I tried my hands out at this Jackfruit Masala Rice, that went on to become a huge hit at home.
The rice has the gorgeous aroma of jackfruit (but of course!), and the spices I have used in it perfectly complement the sweetness of the fruit. It makes for a filling meal, a very different one from the usual. It is something that you can whip up in a jiffy when you are tired of eating the usual pulaos and puliogare and curd rice.
Here is how I made it.
Ingredients (serves 2):
1 glass of raw rice
5-6 large pieces of ripe jackfruit, de-seeded and chopped into small pieces (Use pieces that are not overly ripe and stringy, but sweet and firm)
Salt, to taste
1/2 teaspoon turmeric powder
Red chilli powder, to taste
3-4 tablespoons of dosa milagai podi aka gunpowder (I used home-made)
2 tablespoons oil
A pinch of asafoetida
2 teaspoons mustard seeds
A few stalks of fresh coriander leaves, finely chopped
A dash of lemon juice
- Pressure cook the rice with 2-1/2 glasses of water, for 3 whistles. The rice should be cooked but not mushy. When the pressure has released entirely, let the rice cool down completely and fluff it up using a spoon. Alternatively, you could use left-over cooked rice.
- Heat the oil in a deep-bottomed pan and add the mustard seeds. Let them splutter. Add the asafoetida.
- Reduce the flame to medium and add the cooked rice, along with the salt to taste, turmeric powder, red chilli powder, and dosa milagai podi. Mix everything gently, but thoroughly.
- Let everything cook together on a medium flame for about 5 minutes, stirring intermittently.
- Add the chopped jackfruit pieces. Mix gently but thoroughly. Let the rice cook for a couple of minutes.
- Garnish with chopped coriander. Mix well. Switch off the gas.
- Add the dash of lemon juice. Mix well.
- Serve hot. This rice doesn’t really need an accompaniment.
- If you are not very fond of the smell of jackfruit, you could add in some other vegetables to the rice as well – green peas, potatoes, tomato, carrot and cauliflower, for instance. The smell of jackfruit will not be overwhelming if you use other vegetables in the rice too, and reduce the quantity of the jackfruit you use.
- You could add in a dash of garam masala instead of the dosa milagai podi, but that would give a completely different taste.
- Add the jackfruit to the rice at the very end. Do not cook the rice much after adding the jackfruit – that causes the fruit to get stringy and mushy.
You like? I hope you will try this dish out at home, and that you will love it as much as we did!