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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is one of the most favored of current trending foods in the world. It's easy, it's quick, it tastes yummy. It's appreciated by millions daily. They are fine and they look fantastic. Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is something which I've loved my whole life.

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As for the number of servings that can be served to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can have Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) using 31 ingredients and 9 steps. Here is how you can achieve that.

Jackfruit and Chickpea Pulav/Biryani is a quick and flavorful one-pot Indian flavored rice meal with chunky raw jackfruit and protein-rich chickpeas, made easy in the pressure cooker!

Ingredients and spices that need to be Get to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):

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

Steps to make 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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