2. Remove the skin of jackfruit (use oil in hands and knife to cut) and cut into 1 inch big pieces. wash and add 1 cup of raw jackfruit in a pressure cooker, add 1 cup water and 1/2 tsp salt, pressure cook for 1 whisle.

3. Drain and keep aside.

4. Heat a pan and add 1 tbsp ghee, add 2 tsp jeera, whole spices ( namely, bayleaf, 3-4 cloves, 2 tsp black peppercorns, javitri, 1inch piece of cinnamon stick) sauté for few seconds. add 2 tsp of ginger garlic paste. after a minute add 2 medium sized chopped onions and cook until onions are golden brown. add 2 medium sized chopped tomatoes and cook while stirring in between.

5. When tomatoes are tender add jackfruit, green peas salt and mix well. now add 1/2 cup whisked curd and cook for 2 minutes. switch off the flame.

6. In another pan add 1 1/2 cup water, bring it to a boil, add rice (washed and soaked for 20 minutes) . add 1 tsp salt. cook the rice until 80 % done.

7. In a big handi arrange jackfruit mixture and rice in layers. add brown onions, mint leaves in between. add 3 tbsp of ghee and saffron (soaked in milk). cover with a lid and cook for 5 minutes on a low flame.

8. Serve biryani with your choice of raita.

Note: serves 2!!