1 1/2 cup
2 inch piece
Olive oil +deep fry
Onion thin slices
Caraway seed (shahi jeera) powder
Roasted cumin powder
Red chilli powder
1 1/2 cups
Fresh coriander leaves chopped
Fresh mint leaves hand torn
Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon. Drain when parboiled. Refresh in cold water and drain again.
Heat sufficient olive oil in a kadai (wok) and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside. Deep-fry half the onions in the same oil till golden brown and crisp. Drain and place on absorbent paper and set aside.
Heat three tablespoons of olive oil in a deep thick bottomed pan. Add caraway seeds and remaining green cardamoms, black cardamom and crushed cinnamon. Add remaining onions and sauté for a while.
Add ginger paste, garlic paste and continue to sauté. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté for two to three minutes.
Add fried jackfruit and stir. Add yogurt, salt and coriander leaves. Dissolve saffron in lukewarm milk and set aside. Preheat the oven to 200° C/400° F/Gas Mark 6.
Take a large bowl, arrange half of the jackfruit mixture in it. Over this spread a layer of rice. Sprinkle saffron milk, garam masala powder, a few mint leaves and a few drops of kewra water.
Arrange the rest of the jackfruit mixture. Cover with rice. Garnish with fried onions, a few mint leaves and remaining kewra water. Cover with aluminum foil and bake in the preheated oven for about twenty to twenty five minutes.
Serve hot with a raita (yogurt relish) of your choice.