Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method) is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) using 31 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Jackfruit and Chickpea Pulao/Pilaf/Biryani (Pressure Cooker Method):

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

So that’s going to wrap it up with this exceptional food jackfruit and chickpea pulao/pilaf/biryani (pressure cooker method) recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!