“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 recipe
- 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.
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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