First of all, wash the rice and soak in enough water for 30 minutes. Boil raw jackfruit pieces for 10 minutes in hot boiling water. Drain them completely so that all water is drained. Soak saffron strands in luke warm milk.

Cook rice in a pan along with 4 cups of water, salt, oil, bay leaves, green and black cardamom, peppercorns and cloves until they are 80% done. Drain them in a colander and keep aside.

In a heavy bottomed pan/Handi, heat oil over medium heat. Shallow fry jackfruit pieces for 7-8 minutes till they are golden in colour. Take them out and keep aside.

In the same pan, add ghee. Once the ghee is hot, add cumin seeds, bay leaves and onion and fry until onion is golden brown. Add ginger garlic paste and green chillies and fry for a minute.

Add yogurt, red chilli powder, turmeric powder, garam masala powder and jackfruit and sauté for 3-4 minutes. Add mint, coriander, salt and 1/2 cup of water. Cover and cook the jackfruit until it is done. Switch off the heat.

Spread half of the cooked rice over kathal and sprinkle some golden fried onions, mint leaves, coriander leaves and saffron soaked milk.

Spread rest of the cooked rice and top it with the remaining golden fried onions, mint and coriander leaves and saffron soaked milk.

Cover the pan tightly and cook on low-medium heat for 10-15 minutes. Switch off the heat and let it rest for another 10 minutes.