Jackfruit Biryani (Layered Rice with Raw Jackfruit)

• 300 g Basmati rice
• 3 tbsp Ghee
• 1 piece Cinnamon sticks
• 6 pieces Green cardamom pods
• 6 pieces Whole cloves
• 2 medium Yellow onion
• 20 g Ginger root, peeled
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 3 medium Tomato, ripe
• 600 g Jackfruit, raw
• 1 pinch Dried saffron threads
• 80 ml Whole milk, warm
• 15 g Fresh mint
• 15 g Fresh coriander
• 200 g Yogurt, plain

1. Rinse the basmati rice in several changes of cold water until the water runs mostly clear, then cover with fresh water and soak for 20 minutes. Meanwhile, crush the cardamom pods lightly to crack them open. Slice the onion thinly, grate the ginger, crush the garlic, slit the green chilli, and roughly chop the tomatoes.
2. Warm the milk in a small saucepan until steaming but not boiling, then stir in the saffron and set aside to infuse. Bring a large pot of water to the boil. Drain the soaked rice and set it by the hob ready to parboil.
3. In the large pot of boiling water, parboil the rice for 6 to 7 minutes until the grains are just tender on the outside but still firm in the centre. Drain well and spread the rice out in the colander for a minute to let steam escape. Set aside while you make the masala.
4. In the same large pot, heat the ghee over a medium heat and add the cinnamon, cardamom and cloves. Cook for 30 to 60 seconds until fragrant. Add the onion and cook for 10 to 12 minutes, stirring often, until deep golden.
5. Stir in the ginger, garlic and green chilli and cook for 1 minute. Add the tomatoes and cook for 6 to 8 minutes until they break down into a thick masala and the ghee begins to separate at the edges. If it starts to catch, add a splash of water and scrape the base of the pot.
6. Add the raw jackfruit to the masala and stir to coat well. Add 250 ml water, bring to a simmer, then cover and cook for 20 to 25 minutes, stirring once or twice, until the jackfruit is tender and the masala is thick. You want very little liquid left so the biryani does not turn soggy.
7. Turn the heat to low and level the jackfruit masala in the pot. Scatter over half the mint and half the coriander, then spoon over half the parboiled rice. Repeat with the remaining herbs and rice, then drizzle the saffron milk evenly over the top.
8. Cover the pot tightly and cook on the lowest heat for 18 to 20 minutes so the biryani finishes on a gentle dum. Turn off the heat and rest, still covered, for 10 minutes. Fluff gently from the sides with a spoon to lift the layers without breaking the rice.
9. Serve the biryani hot with yogurt on the side for cooling. If you like, scatter a little extra mint and coriander from the measured amounts over the top just before serving. Keep the whole spices in the pot, but warn guests as they serve themselves.

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