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:
2 cups Basmati rice soaked in water for 20 minutes
For the browned onions:
2 cups sliced onions
Oil for deep frying
For the biryani:
3 tbsp oil or a combination of oil and ghee
5 cloves
2 green cardamoms
1 large bay leaf
2 star anise
1 tsp cumin seeds
1 tsp fennel seeds saunf
2 inch piece of cinnamon broken into two
1 large red onion sliced
1 tbsp ginger paste
1 tbsp garlic paste
5 to 6 green chillies/jalapenos
1 large tomato chopped
2 tbsp coriander powder
1 tbsp cumin powder
½ tsp red chilli powder/cayenne powder
½ tsp turmeric powder
3 tbsp curd/yogurt whisked smooth
1 ½ cups cooked and shredded jackfruit
1 ½ cups cooked chickpeas or garbanzo beans or use any other beans you like
¼ cup shredded mint leaves
¼ cup shredded coriander leaves/cilantro
1 tsp garam masala powder
Salt to taste
½ cup black raisins fried in a little ghee or oil
Mint and coriander leaves for garnishing
Full recipe: Jackfruit and Chickpea Pulav/Biryani (Pressure Cooker Method)