KATHAL KA PULAOIngredients 250 grams peeled unripe jackfruit (kathal), cut into cubes1½ cups Daawat Pulav Basmati Rice Oil for deep frying2 tbsps ghee1 inch cinnamon stick2-3 green chillies, slit1 inch ginger, grated8-10 garlic cloves, crushed5-6 black peppercorns1 black cardamom1 green cardamom2 medium onions, sliced3 tbsps chopped fresh coriander leaves + for garnish1 tbsp ginger-garlic-green chilli paste½ tsp turmeric powder1½ tsps red chilli powder1 tsp coriander powder Salt to tasteSalad to serveMethod1. Wash Daawat Pulav Basmati Rice with sufficient water for 2-3 times, add fresh water, soak for 20 minutes and drain. 2. Heat sufficient oil in a kadai. Deep fry jackfruit cubes till golden. Drain on absorbent paper.3. Heat ghee in a deep wide non-stick pan, add cinnamon stick, green chillies, ginger and garlic and sauté for 1-2 minutes. 4. Add black peppercorns, black cardamom and green cardamom and mix well. Add onions and 2 tbsps coriander leaves and sauté till onions turn translucent. 5. Add ginger-garlic-green chilli paste, mix, cover and cook for 1-2 minutes.6. Add fried unripe jackfruit cubes, mix and sauté for 1 minute. Ad turmeric powder, red chilli powder and coriander powder and mix well. 7. Add salt and sauté for 2-3 minutes. Add soaked rice and mix.8. Add 2 cups hot water and mix. Add remaining coriander leaves, cover and cook for 15-20 minutes. 9. Switch the heat off and transfer the kathal pulao on a serving plate, garnish with coriander leaves and serve hot with salad.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#SanjeevKapoor #KathalKaPulao