Vegan Jackfruit Millet Pulao With Coconut Yoghurt Raita Recipe

About this recipe

A fragrant and wholesome pulao made with pearl millet (bajra), tender jackfruit, and aromatic spices, paired with a refreshing coconut yoghurt raita.

Ingredients

• 500 g Whole Farm Premium Bajra/Pearl Millets - 500 G
• 150 Gms Cloves
• - Bay Leaf
• 500 ml Water
• 250 g Carrot
• 200 g Green Peas
• - Coconut Oil
• - Onion
• 250g Garlic
• 250g Ginger
• 250g Green Chilli
• 20G Curry Leaves
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 100g Garam Masala
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 250g Coriander
• 10G Salt

Instructions

1. Step 1: Heat 1 tablespoon of coconut oil in a rice cooker on the sauté mode. Add cloves, cinnamon stick, and bay leaf, stirring until aromatic.
2. Step 2: Add the sliced onions, garlic, ginger, green chilies, and curry leaves. Sauté until the onions are golden brown.
3. Step 3: Stir in the chopped tomatoes, turmeric powder, coriander powder, and a pinch of salt. Cook until the tomatoes are soft and the oil begins to separate.
4. Step 4: Add the cubed tender jackfruit, carrots, green beans, and green peas. Stir well to coat the vegetables in the spices, and sauté for 2-3 minutes.
5. Step 5: Add the soaked and drained pearl millet to the mixture. Mix thoroughly.
6. Step 6: Pour in 400 ml of water, add garam masala, and adjust salt to taste. Close the rice cooker lid and switch to the 'cook' mode. Let the pulao cook until all the water is absorbed and the millet is tender (about 25 minutes).
7. Step 7: Meanwhile, prepare the coconut yoghurt raita. In a bowl, whisk the coconut yoghurt and stir in a pinch of salt and chopped coriander leaves for freshness.
8. Step 8: Once the pulao is done, fluff it gently with a fork and garnish with more fresh coriander leaves. Serve hot with the coconut yoghurt raita on the side.