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Enchor Kofta Pulao

Enchor Kofta Pulao (Green Jackfruit Kofta Pilaf)

Green jackrfuit koftas in a decadent gravy. A fragrant pulao of gobindobhog rice and red lentils. Assembled with love. Tastes divine.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method

Ingredients
  

For the Enchor Kofta
  • 250 g enchor or green jackfruit cut into medium cubes
  • 100 g paneer or homemade chhana mashed
  • 3 tsp ginger grated
  • 3-4 green chili finely chopped
  • 2 tsp roasted cumin powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tbsp rice flour
  • salt to taste
  • 1/2 tsp sugar
  • oil for frying
For the Gravy
  • 1/2 cup yogurt whipped
  • 1/2 cup milk
  • a few strands of saffron
  • 2 tbsp peanuts
  • 1 tbsp raisins
  • 2 tbsp poppy seeds
  • 2-3 green chilies
  • 2 tsp ginger paste
  • 1-2 bay leaves
  • 2-3 green cardmom
  • 2-3 cloves
  • 1 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 2 tbsp oil
  • 1/2 tbsp ghee
  • salt to taste
  • sugar to taste
For the Pulao
  • 150 g gobindobhog rice
  • 50 g musur dal or red lentils
  • 1/2 tsp turmeric powder
  • 1 one inch cinnamon stick
  • 2-3 green cardamom
  • 2 tsp oil
  • 2 tbsp ghee
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1-2 tsbp cashes nuts fried, for decoration

Method
 

For the Enchor Kofta
  1. Boil the green jackfruit with a little salt and a couple of drops of mustard oil in a pressure cooker. About one whistle, I would reckon.
  2. Drain the water and allow the jackfruit to cool sufficiently enough to handle. Mash lightly.
  3. Take the mashed green jackfruit and chhana in a bowl. Mix well.
  4. Now add the ginger, chillies, chopped coriander leaves, roasted cumin powder, turmeric powder, garam masala powder, rice flour and salt. Give it a hearty mix.
  5. Make small kofta balls of the mixture, keep aside.
  6. Heat oil in a kadai, deep fry the koftas till golden brown. Keep aside on a kitchen towel.
    Enchor Kofta Pulao
For the Gravy
  1. Soak the saffron in 1/4 cup of warm milk, keep aside.
  2. Soak the peanuts and raisins in warm water for 15 odd minutes. Drain the water and make a smooth paste with very little water.
  3. Soak the poppy seeds in warm water for 15 odd minutes. Drain the water and make a smooth paste with the green chilies.
  4. Heat oil in a pan, when smoking hot, temper with crushed cardamom, cloves and bay leaves. Saute for a couple of minutes, allow the spices to release their aroma.
  5. Now add the poppy seed paste and ginger paste, saute for a minute or two.
  6. Add the whipped yoghurt, peanut and raisin paste, turmeric powder, red chili powder and salt, saute for 4-5 minutes till oil starts to release from the masala.
  7. Add 1/4 cup of warm water, rest of the milk and bring to a gentle simmer. Add the saffron infused milk, simmer for another 2-3 minutes.
  8. Gently place the fried koftas in the gravy and simmer for a further 3-4 minutes over a low flame.
  9. Finish with a generous dollop of ghee. Keep aside.
For the Pulao
  1. Add a few drops of oil, turmeric powder, crushed green cardamom, cinnamon and little salt added to a pot of water and bring to a boil.
  2. Cook the rice and dal in the boiling water till the rice and dal are about 80% done. Drain the water, spread the rice and dal over a flat dish, keep aside.
  3. To assemble the pulao, take a deep bottomed pan, grease generously with ghee. Start with a layer of rice and dal, add a layer of koftas along with the gravy. Dot with ghee. Follow this with yet another layer of rice and dal, another layer of koftas and gravy. Again dot with ghee.
  4. Cook with a lid on over a low flame for 5-7 odd minutes. Toss gently to mix.
  5. Finish with a garnish of fried cashew nuts and serve hot.