Jackfruit Musallam with Kesar Pulao

Instructions

1. 1

   Prepare the Jackfruit

   • Apply oil to your hands and knife to prevent stickiness. Peel the green skin of the jackfruit and remove the hard inner core, keeping the jackfruit whole.
   • Prick the jackfruit all over with a fork. This helps the marinade penetrate.
   • In a large pot, bring water to a boil with 1 tsp salt and 0.5 tsp turmeric powder. Add the whole jackfruit and cook for 20-25 minutes, or until it is tender but still holds its shape. Drain completely and let it cool.
2. 2

   Marinate the Jackfruit

   • In a large bowl, whisk together the curd, 2 tbsp ginger-garlic paste, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp salt, and lemon juice.
   • Coat the cooled, boiled jackfruit thoroughly with this marinade, inside and out.
   • Let it marinate for at least 1 hour, or refrigerated for up to 4 hours.
3. 3

   Make the Stuffing

   • Heat 2 tbsp of oil in a pan. Add the crumbled paneer, khoya, chopped cashews, almonds, and raisins. Sauté for 2-3 minutes until lightly golden.
   • Add the chopped green chilies, 2 tbsp coriander leaves, 0.25 tsp salt, and 0.25 tsp garam masala. Mix well and cook for another minute. Remove from heat and let it cool.
4. 4

   Stuff and Fry the Jackfruit

   • Carefully create a cavity in the center of the marinated jackfruit and fill it with the prepared stuffing.
   • Heat about 1/2 cup of oil in a wide, heavy-bottomed pan or kadai. Gently place the stuffed jackfruit in the hot oil.
   • Shallow fry on medium heat, turning carefully, until all sides are golden brown and crisp. This takes about 8-10 minutes. Remove and set aside.
5. 5

   Prepare the Gravy Base

   • In the remaining oil from frying the jackfruit, add the sliced onions. Fry until they are deep golden brown and crisp (this is called birista). Remove with a slotted spoon and drain on paper towels. Reserve a quarter for garnish and crush the rest.
   • Soak 15 whole cashew nuts in warm water for 20 minutes, then grind to a smooth paste.
   • Grind the crushed fried onions with a little water to make a paste.
6. 6

   Make the Gravy

   • In the same pan, heat 3 tbsp of ghee. Add the bay leaf, cinnamon stick, cloves, green and black cardamoms. Sauté for 30 seconds until fragrant.
   • Add the remaining 1 tbsp of ginger-garlic paste and sauté for a minute.
   • Pour in the tomato puree and cook for 5-7 minutes, until it thickens and oil starts to separate.
   • Add the remaining 1 tsp red chili powder, 2 tsp coriander powder, and 1.5 tsp salt. Cook for one minute.
   • Stir in the cashew paste and the fried onion paste. Cook on low heat for 5-7 minutes, stirring continuously, until the gravy is thick and aromatic.
   • Slowly add 1.5 cups of warm water, stirring to form a smooth gravy. Bring to a simmer.
7. 7

   Simmer the Musallam

   • Gently place the fried, stuffed jackfruit into the simmering gravy. Spoon some gravy over the jackfruit.
   • Cover the pan and let it simmer on low heat for 15-20 minutes, allowing the jackfruit to absorb the flavors.
   • Finally, stir in the fresh cream, crushed kasuri methi, 1 tsp garam masala, and the saffron-infused milk. Cook for another 2-3 minutes. Do not boil after adding cream.
8. 8

   Garnish and Serve

   • Transfer the Jackfruit Musallam to a serving dish.
   • Garnish with the remaining 2 tbsp of chopped coriander leaves, a drizzle of fresh cream, and the reserved fried onions.
   • Serve hot with naan, roti, or a fragrant pulao.