• Marinate the jackfruit – Mix jackfruit chunks with curd, salt, turmeric, chilli powder, and ginger-garlic paste. Let it marinate for 30 minutes.

Prepare the masala base

• Heat oil and ghee in a pot. Add bay leaf, cinnamon, both cardamoms, cloves, star anise, mace, and stone flower. Sauté for a few seconds.
• Add chopped onions and green chillies. Fry until golden brown.
• Add chopped tomato and ¼ tsp salt. Cook until mushy.
• Mix in turmeric, chilli powder, and chicken/garam masala. Stir well.
• Pour in ⅛ cup water to prevent burning and cook on high heat until the masala releases oil.

Cook the jackfruit

• Add chopped coriander and mint leaves. Mix and cook for a few minutes.
• Add marinated jackfruit and fry for a few minutes.
• Pour in ¾ cup water, cover, and cook until jackfruit is soft. Open and cook until water dries up.

Cook the rice

• Add 1.25 cups of water and 1.25 tsp salt. Close and bring to a boil.
• Add soaked rice, mix well, and cook on medium heat until water is almost absorbed.
• Drizzle 1 tsp ghee on top.

Dum cooking

• Place an iron tawa on the stove. Keep the biryani pot on top and cover with a heavy lid.
• Let it cook on low-medium heat for 15-20 minutes.
• Turn off the heat and let it sit for 10 minutes before opening.
• Fluff and serve hot!