INGREDIENTS:
1/2 kg raw Jackfruit (kathal), 1 1/2 inch cubes
1 tsp roasted cumin powder
Salt to taste
4 green cardamoms
3 black cardamoms
3 cloves
2 one-inch sticks cinnamon
3 tablespoons olive oil to deep-fry
4 medium onions,thinly sliced
1/2 tsp caraway seeds (shahi jeera)
1 tbsp ginger paste
t tbsp garlic paste
1 tsp tumeric powder
1 tsp roasted cumin powder
2 tsp coriander powder
2 tsp red chilli powder
3 medium tomatoes chopped
1 1/2 cups of yoguth, whisked
2 tbsp chopped fresh coriander leaves
5-6 saffron strands
2 tbsp milk
1 tsp garam masala powder
10-12 fresh mint leaves, hand torn
1 tbsp kewra water (screwpine essence)

METHOD:

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 tbsp of olive oil in a deep thick bottomed pan. Add caraway seeds and remaining green cardamoms, black cardamoms and crushed cinnamon. Add remaining onions and saute for a while. Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes.
Continue to saute for two or 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 degree C / 400 degree F gas mark. 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 leaces 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 aluminium foil and bake in the preheat oven for about 20 to 25 minutes. Serve hot with a raita (yogurt relish) of your choice.

THANK YOU
YOURS ARUNA