Wash the rice and soak in enough water for 30 minutes. Drain the water. Heat oil in a heavy bottom pan and add 1 tsp shahi jeera, bay leaf, green cardamom, cinnamon and cloves. let them splutter.
Now add rice along with 3 cupsbof water. Cook the rice until it is 80% done. Strain and keep aside.
For the Masala:
Heat oil in a pan.
Once the oil is hot, add jackfruit and fry until golden brown.
Remove from the pan and keep aside.
In the same pan, add clarified butter.
Once the ghee is hot, add shahi zeera and onion, dried red chillies cut into small pieces and fry until onion is golden brown.
Add ginger and garlic paste and green chillies and fry for a minute.
Add yogurt, red chilli powder, garam masala powder and fried jackfruit and saute for 3-4 minutes.
Add mint leaves, coriander leaves and salt, cover and cook the jackfruit until it is done on medium heat.
Add little water if required.
For assembling the Biryani:
In a heavy bottom pan, add the jackfruit masala.
Sprinkle some golden fried onions, mint leaves, cashew nuts and raisins.
Cover with cooked rice.
Pour some saffron milk on the rice and again repeat the same layer of fried onion, mint leaves and nuts and cover with cooked rice.
Top with saffron soaked in milk and green and red colour.
Cover the pan tightly and cook on very low heat for 10 minutes.
Remove the pan from heat and let it rest for few minutes.
Fluff with a fork and serve hot with raita.
