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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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Bengali, Indian

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

Instructions
 

For the Enchor Kofta

  • 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.
  • Drain the water and allow the jackfruit to cool sufficiently enough to handle. Mash lightly.
  • Take the mashed green jackfruit and chhana in a bowl. Mix well.
  • 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.
  • Make small kofta balls of the mixture, keep aside.
  • Heat oil in a kadai, deep fry the koftas till golden brown. Keep aside on a kitchen towel.
    Enchor Kofta Pulao

For the Gravy

  • Soak the saffron in 1/4 cup of warm milk, keep aside.
  • Soak the peanuts and raisins in warm water for 15 odd minutes. Drain the water and make a smooth paste with very little water.
  • Soak the poppy seeds in warm water for 15 odd minutes. Drain the water and make a smooth paste with the green chilies.
  • 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.
  • Now add the poppy seed paste and ginger paste, saute for a minute or two.
  • 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.
  • 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.
  • Gently place the fried koftas in the gravy and simmer for a further 3-4 minutes over a low flame.
  • Finish with a generous dollop of ghee. Keep aside.

For the Pulao

  • 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.
  • 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.
  • 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.
  • Cook with a lid on over a low flame for 5-7 odd minutes. Toss gently to mix.
  • Finish with a garnish of fried cashew nuts and serve hot.