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Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method)
Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method)

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Eating almonds is an excellent alternative as long as you don’t have a nut allergy. Almonds are often considered a super food because they’re packed full of ingredients that help boost our vitality while keeping us healthy. Various minerals and vitamins are located in these wonderful nuts. Almonds, like turkey, contain the enzyme tryptophan which can often cause you to be sleepy. In the case of almonds, however, they wont make you yearn for a nap. These nuts relax the muscles and provide a general sense of relaxation. Your emotional state can sometimes be lifted simply by eating almonds.

You can find lots of healthy treats you can choose that never involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) recipe. To cook jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) you need 31 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):
  1. Get 2 cups Basmati rice soaked in water for 20 minutes
  2. Use For the browned onions:
  3. Take 2 cups sliced onions
  4. You need Oil for deep frying
  5. You need For the biryani:
  6. You need 3 tbsp oil or a combination of oil and ghee
  7. Prepare 5 cloves
  8. Provide 2 green cardamoms
  9. Take 1 large bay leaf
  10. Take 2 star anise
  11. Prepare 1 tsp cumin seeds
  12. Get 1 tsp fennel seeds/saunf
  13. Take 2 inch piece of cinnamon, broken into two
  14. Take 1 large red onion, sliced
  15. Prepare 1 tbsp ginger paste
  16. Get 1 tbsp garlic paste
  17. Provide 5-6 green chillies/jalapenos
  18. Get 1 large tomato, chopped
  19. Provide 2 tbsp coriander powder
  20. Provide 1 tbsp cumin powder
  21. Get 1/2 tsp red chilli powder/cayenne powder
  22. Prepare 1/2 tsp turmeric powder
  23. Use 3 tbsp curd/yogurt whisked smooth
  24. You need 1 1/2 cups cooked and shredded jackfruit
  25. Get 1 1/2 cups cooked chickpeas or garbanzo beans or use any other beans you like
  26. Get 1/4 cup shredded mint leaves
  27. Provide 1/4 cup shredded coriander leaves/cilantro
  28. Use 1 tsp garam masala powder
  29. Take to taste Salt
  30. Provide 1/2 cup black raisins fried in a little ghee or oil
  31. Provide Mint and coriander leaves for garnishing
Instructions 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!!!

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