Vegan Jackfruit Seed Pulao

This delicious vegan pulao is made using the jackfruit seeds and aromatic spices. Jackfruit seeds have a meaty texture when cooked. I grew up eating food made using these seeds. Whenever the jackfruit is picked in our backyard or in my uncle’s, for the next few days we will have fry curries to gravies made using the seeds. They are good to make appetizers too. The addition of vegetables is optional.

Once you separate the yellow fruit from the pith, the seeds can be separated from the individual pieces. There is a thin layer around the seeds that can be removed immediately. It is then important to wash and dry the seeds. It will be slimy. Just let it dry for 2-4 days. The seeds will have a white color seed coat. This seed coat has to be removed before consuming. With a pairing knife, slightly poke a hole in the white seed coat and remove it carefully. It will come out like eggshell but can tear the skin. Once this is done, you can notice a brown color skin on the seeds which is edible and need not be removed. This is now ready to be cooked. Alternatively, cook the seeds with the white seed coat snd then remove after it after cooking. It takes about 25-30 minutes for it to cook on stove-top. Sometimes I pressure cook them for quick cooking.

This is my post for #ImprovCookingChallenge. Nichole gave the two ingredients for this month - sausage and rice. The jackfruit seeds are shaped like tiny sausages and the meaty flavor. This makes it a perfect substitute. 

Check here for the Jackfruit  Seed and Peas Masala for a creamy spicy curry. I am also linking this to Wonderful Wednesday and Happiness is Homemade.

I am also linking this to Wonderful Wednesday and Thursday Favorite Things.

Ingredients

Basmati rice - 1 cup

Frozen veggies - 1 cup

Sliced onions - 1.5 cups

Garlic - 4 or 5

Ginger - 1.5-in piece 

Green Thai chili pepper - 5 to 7

Turmeric - 1/3 tsp

Salt - 1.5 tsp

Jackfruit seeds - 25 to 30

Water - 3.5 cups

Oil - 3 tbsp

Cumin - 1/2 tsp

Fennel seeds -1/2 tsp

Cardamom - 2 or 3

Cloves - 3

Star anise -1

Cinnamon - 1.5 inch piece

Bay leaf - 1

Mint - 1/4 cup, loosely packed

Cilantro - 1/4 cup, chopped

Method

Wash and drain the rice. Soak with enough water for 20-30 minutes.

With a pairing knife, slightly poke a hole in the white seed coat and remove it carefully. Remove the white covering and it will come out like eggshell. Once this is done, you can notice a brown color skin on the seeds which is edible and need not be removed. Pour about 1.5 to 2 cups water, cover, simmer, and cook for 25-30 minutes on stove-top. It should be fork tender. Set aside to cool. 

Grind the ginger, garlic, and three to four chili pepper to a smooth paste with a tablespoon of water. Set aside.

In a heavy-bottomed pan, heat the oil and add the spices and sauté for a minute. Add the sliced onions and two slit chili peppers, and sauté for 3-4 minutes. When the onions turn translucent, add the ground ginger- garlic paste. Sauté for 2 minutes. Add the veggies and sauté for 3-4 minutes.

Drain the water from the rice and the jackfruit seeds. Add it to the pan, followed by chopped mint leaves. Sauté for 3-4 minutes.

Add 1.75 cups water, salt, and turmeric. Check the taste and adjust the salt and chili pepper heat. Once it begins to boil, lower the flame, cover and cook for 10 minutes. 

Switch off the flame, gently fluff and cover again for 10 more minutes.

Sprinkle chopped cilantro. Serve with salad and any curry, or if preferred with raita.

Here are the quick links for the recipes we shared for the ImprovCooking Challenge for May 2021. Thanks, Nichole!

Goan Chorizo Pulao by Sneha’s Recipe

Creole Style Jambalaya by Cookaholic Wife

Sausage Dirty Rice by Making Miracles

Smoked Sausage with Dirty Rice by A Day in the Life on the Farm

Vegan Jackfruit Seed Pulao by Magical Ingredients