Method

1. Wash and soak the rice for 15 minutes then cook it with 2 cups of water with salt to taste, 2 bay leaves, 1tsb caraway seeds, juice ½ a lemon, 3 green cardamoms and 3 cloves. Since we are only using a little more than half cup Rice, it will not be cooked thoroughly. You will later cook the Rice with the Biryani

2. In a deep pan heat the oil or Ghee and then add caraway seeds, the ginger garlic paste and spices (1 tsp cumin seeds, 4 cloves, 1 cinnamon stick, 7 green cardamoms, 1 black cardamom, 2 bay leaves, 1 star anise).
   
   After a few seconds, add the sliced onions and cook till they are translucent.
   
   Add the tomatoes and cook till mushy. Now lower the flame and add 2 tsp red chilli powder or cayenne pepper,1 tsp turmeric powder, 1 tsp coriander powder and cook till the raw smell is gone. Gently add the yoghurt which is at room temperature, mixing it with a tbsp of water. This is important as the yoghurt tends to split when cooked.
   
   Add the potatoes and mix well and cook for 5 minutes.
   
   Add the Jackfruit that is removed from the brine and washed gently in clean water. Since the Jackfruit is cooked, it may break so be gentle when handling it. Add salt, fresh coriander and mint leaves and gently mix everything together.

3. Layer the half-cooked rice on top of the mixture in the pan. You don’t need to remove the bay leaves, cardamom, etc. from the Rice. Ensure you cover the entire pan well.

4. Now drizzle the saffron laced milk on the Rice, then the lemon juice, sprinkle the coriander and fried onions. Cover with a heavy lid and cook on a medium flame for 10 minutes. Then lower the heat and cook for another 40 minutes.

5. Once cooked let it cool a little before scooping the rice from the sides ensuring you also pick up the Jackfruit and potatoes from the bottom.

   Notes:

   It is recommended you serve Biryani a day after it is cooked as it definitely tastes better!