Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          long grain rice washed and soaked 30
                        -- minutes
   1      cup           raw jackfruit segments deseeded &
                        -- quartered
     1/2  cup           cabbage shredded coarsely
   1                    onion cut in thin strips
   5                    green chillies finely chopped
   1      teaspoon      ginger and garlic paste
   1      tablespoon    coriander
   1      sprig         spring onion finely chopped
     1/2  cup           curds
   2      tablespoons   coconut scraped
   2      teaspoons     lemon juice
     1/2  teaspoon      sugar
                        salt to taste
   2      tablespoons   milk
   3      tablespoons   oil

Preparation:

Boil rice in salted water, till done, but each grain is separate. Drain, spread in a plate, keep aside to cool. Heat oil in a heavy saucepan or earthen handi. Add jackfruit, fry till light golden, drain. Keep 2-3 pieces for garnish, sprinkle on rice. To same oil, add onions, stir fry till dark brown, drain. Sprinkle on rice, keeping 1 tablespoon for garnish. Also keep aside 1 tablespoon coconut for garnish. To same oil, add cabbage, chillies,ginger, garlic, stir fry for 3-4 minutes. Add curds, stircook till whiteness is gone. Add spring onions, lemon, sugar, salt, stir for a minute. Add coconut and mix. Pour over rice. Mix gently till well blended. Transfer to handi or casserole. Srpinkle 2 tablespoon milk. Top with garnish of coconut, coriander, jackfruit and onions. 15 minutes before serving, bake covered in hot oven for 10 minutes. For handi dum cover with lid, seal with chapati dough. Place over slow fire for 20 minutes. Break seal before serving. Serve hot, with thick gravy vegetable or with curd or raitha. Making time: 1 hour 30 minutes Makes: 6 servings bowl Shelflife: Best fresh