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Jackfruit rice khichdi (Nassima Rothacker/PA)
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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 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 519kcal
Author: Chetna Makan

Equipment

  • Deep pan
  • Wide pan

Ingredients

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

Method

  • 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.

Nutrition

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