“If you are looking for a dish you can put in the middle of the table for everyone to share and don’t want to fuss about vegetable sides, this is the answer,” says Chetna Makan.

“There is so much going on in the rice that every mouthful tastes different. Just serve it with some yogurt or raita and you’ll have a feast.”

Jackfruit rice khichdi (Nassima Rothacker/PA)
Jackfruit rice khichdi (Nassima Rothacker/PA)
Jackfruit rice khichdi (Nassima Rothacker/PA)
Print Recipe
Nutrition Facts
Jackfruit rice khichdi recipe
Amount Per Serving
Calories 519 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 891mg39%
Potassium 1047mg30%
Carbohydrates 98g33%
Fiber 13g54%
Sugar 25g28%
Protein 14g28%
Vitamin A 1654IU33%
Vitamin C 65mg79%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Jackfruit rice khichdi recipe

A rice dish full of flavour
Cook Time55 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 519kcal
Author: Chetna Makan


  • Deep pan
  • Wide pan


For the rice

  • 100 g green lentils
  • 250 g basmati rice

For the jackfruit

  • 2 tbsp sunflower oil
  • 400 g jackfruit tin of jackfruit in water, drained and thinly sliced
  • 2 red onions thinly sliced
  • 2 tomatoes roughly chopped
  • 1 red pepper sliced 2.5cm thick
  • 1.5 tsp salt
  • 1 tsp garam masala
  • 0.5 tsp chilli powder


  • Bring 2.2 litres of water to the boil in a deep pan and add the lentils. Cook on a medium heat for 15 minutes, until the lentils begin to soften. Add the rice to the same pan and continue cooking on low-to-medium heat for eight minutes, until the rice is tender. Drain the lot and leave to cool slightly.
  • Meanwhile, heat half the oil in a wide pan and add the jackfruit. Cook on a low-to-medium heat for 10 minutes, until the jackfruit turns golden.
  • Add the remaining tablespoon of oil and the onions and cook on a low heat for 10–15 minutes, until golden.
  • Stir in the tomatoes and red pepper and cook for five minutes, until the tomatoes have softened. Add the salt, garam masala and chilli powder and mix well.


Calories: 519kcal | Carbohydrates: 98g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 891mg | Potassium: 1047mg | Fiber: 13g | Sugar: 25g | Vitamin A: 1654IU | Vitamin C: 65mg | Calcium: 74mg | Iron: 3mg

Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley (octopusbooks.co.uk).

Try Chetna’s cheese and potato chapatti sandwich recipe.

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