Kathal Ka Pulao

Clean, wash and soak rice in three cups of water for fifteen to twenty minutes, then drain and keep aside.

Peel, wash and cut jackfruit into one and a half inch sized cubes.

Heat sufficient oil in a kadai and deep fry jackfruit pieces till golden brown, then drain onto an absorbent paper.

In the same oil, fry onion slices till golden brown and crisp, then drain onto an absorbent paper.

Heat ghee in a thick-bottomed vessel, add cloves, green cardamoms, cinnamon and mace until they give out a nice aroma.

Add soaked rice and fry for a minute, then add salt, half of the fried onions along with three cups of water and bring to a boil.

Cover and cook on low heat till almost done, then add fried jackfruit pieces and gently stir.

Cook on dum for another six to eight minutes, and serve garnished with the remaining fried onions and lightly crushed mint leaves.