Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pressure cooker jackfruit and chickpea pulao/pilaf/biryani is an amazingly delicious one-pot Indian rice dish that you can place on your dinner or lunch table in less than an hour, if you have cooked chickpeas (high in proteins) and jackfruit (raw, considered highly nutritious and an amazing meat substitute) premade or canned. With some simple Indian aromatic spices and good quality Basmati. Great recipe for Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method).

Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. 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):

1. Get Basmati rice soaked in water for 20 minutes
2. Get For the browned onions:
3. Prepare sliced onions
4. Get Oil for deep frying
5. Make ready For the biryani:
6. Make ready oil or a combination of oil and ghee
7. Make ready cloves
8. Prepare green cardamoms
9. Take large bay leaf
10. Prepare star anise
11. Make ready cumin seeds
12. Take fennel seeds/saunf
13. Get piece of cinnamon, broken into two
14. Make ready large red onion, sliced
15. Get ginger paste
16. Take garlic paste
17. Make ready green chillies/jalapenos
18. Make ready large tomato, chopped
19. Make ready coriander powder
20. Take cumin powder
21. Get red chilli powder/cayenne powder
22. Make ready turmeric powder
23. Make ready curd/yogurt whisked smooth
24. Make ready cooked and shredded jackfruit
25. Make ready cooked chickpeas or garbanzo beans or use any other beans you like
26. Prepare shredded mint leaves
27. Get shredded coriander leaves/cilantro
28. Make ready garam masala powder
29. Make ready Salt
30. Prepare black raisins fried in a little ghee or oil
31. Get Mint and coriander leaves for garnishing

This jackfruit pulao is a fragrant & mild pulao. The dum cooking technique is used here towards the end and this results in a flavorful and delicate pulao. The entire pulao is made in a pot and so you don't need a pressure cooker. You have to cook the jackfruit first.

Steps to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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!!!

Either you saute, steam or deep fry them. Turn off the gas, release some pressure from the cooker by lifting its whistle. Once the entire pressure escapes from the cooker, open its lid. Kathal Biryani/Jack fruit Pulao is ready. Take it out in a bowl and garnish with chopped coriander.

So that’s going to wrap it up for this exceptional 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. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!