Prepare time: 10 mins
Cook: 25 mins
Serves: 4 Persons


  • 2 Tablespoons Olive Oil
  • 0.25 cup, diced Onion
  • 0.25 cup, diced Celery
  • 2, diced Tomato
  • 0.5 cup, diced Bell Peppers
  • 0.5 teaspoon Smoked Paprika Powder
  • 0.5 teaspoon Ground Cumin
  • 0.5 teaspoon Onion Powder
  • 0.5 teaspoon Garlic Powder
  • 0.5 teaspoon Sea Salt
  • 0.25 teaspoon Ground Black Pepper
  • 1 teaspoon, freshly grated (or 0.5 teaspoon ground) Fresh Turmeric Root
  • 1 Vegetable Stock Cube
  • 1 cup, rinsed Basmati Rice
  • 1.25 cups Filtered Water
  • 14 ounce can, drained & shredded
  • 2 Tablespoons, chopped Fresh Cilantro/Parsley
  • 1 Lime

Directions For Making Jackfruit Rice

  1. Wash and dry your onion, celery, tomato and bell pepper then chop into a small dice.
  2. Next, drain the jackfruit from the can and use your fingers to shred it until it resembles shredded meat. For any large chunks, use a knife to chop them into smaller bits.
  3. Wash and drain the rice well. Your rice is well rinsed once the water runs clear.
  4. Wash, dry and grate the fresh turmeric root. You can peel your turmeric but it is not necessary.
  5. Lastly, get all of your spices and the remaining ingredients out and ready.
  6. Heat a large skillet on high heat and allow it to get hot for 30 seconds.
  7. Add the oil to the hot pan and lower the heat to medium-high.
  8. Toss in the diced onion and celery and sautè for 1-2 minutes.
  9. Next, add the diced tomato and sautè for 1-2 minutes.
  10. Toss in the diced bell pepper and sautè for 1-2 minutes.
  11. Now add the cumin, smoked paprika, onion powder, garlic powder, salt and black pepper.
  12. If you are using ground turmeric add it at this stage as well.
  13. Using your wooden spoon to coat all of the vegetables in the spices and allow the spices to bloom in the oil for 1-2 minutes.
  14. Add the freshly grated turmeric, vegetable stock cube and the rinsed rice to the pot.
  15. Stir to coat the rice well then allow the rice to toast in the mixture for 1-2 minutes before adding the water and shredded jackfruit.
  16. Stir to combine then cover the skillet and cook on medium heat for 15-20 minutes, or until the rice is fully cooked.
  17. Using your wooden spoon or a fork, fluff the rice and jackfruit and turn off the heat.
  18. Garnish with chopped cilantro (or parsley) and add freshly squeezed lime juice.
  19. Stir to combine then give it a taste and adjust seasoning if needed.
  20. Serve the jackfruit and rice immediately and garnish with a bit more cilantro (or parsley) and lime wedges.
  21. This recipe makes for great leftovers and can be stored in the refrigerator for up to 4 days.
  22. Reheat in the microwave or a skillet with a little bit of water, 2 Tablespoons per serving.

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