| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Fruits, Dairy |
Lao |
Bawarch2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Long grain rice washed and soaked 30 |
|
|
; minutes |
| 1 |
c |
Raw jackfruit segments deseeded & |
|
|
; quartered |
| 1/2 |
c |
Cabbage shredded coarsely |
| 1 |
|
Onion cut in thin strips |
| 5 |
|
Green chillies finely chopped |
| 1 |
ts |
Ginger and garlic paste |
| 1 |
tb |
Coriander |
| 1 |
|
Sprig spring onion finely chopped |
| 1/2 |
c |
Curds |
| 2 |
tb |
Coconut scraped |
| 2 |
ts |
Lemon juice |
| 1/2 |
ts |
Sugar |
|
|
Salt to taste |
| 2 |
tb |
Milk |
| 3 |
tb |
Oil |
INSTRUCTIONS
Boil rice in salted water, till done, but each grain is separate.
Drain, spread in a plate, keep aside to cool.
Heat oil in a heavy saucepan or earthen handi.
Add jackfruit, fry till light golden, drain.
Keep 2-3 pieces for garnish, sprinkle on rice.
To same oil, add onions, stir fry till dark brown, drain.
Sprinkle on rice, keeping 1 tablespoon for garnish.
Also keep aside 1 tablespoon coconut for garnish.
To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4
minutes.
Add curds, stircook till whiteness is gone.
Add spring onions, lemon, sugar, salt, stir for a minute.
Add coconut and mix.
Pour over rice. Mix gently till well blended.
Transfer to handi or casserole.
Srpinkle 2 tablespoon milk.
Top with garnish of coconut, coriander, jackfruit and onions.
15 minutes before serving, bake covered in hot oven for 10 minutes.
For handi dum cover with lid, seal with chapati dough.
Place over slow fire for 20 minutes.
Break seal before serving.
Serve hot, with thick gravy vegetable or with curd or raitha.
Making time: 1 hour 30 minutes
Makes: 6 servings bowl
Shelflife: Best fresh
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