Jackfruit Biryani

Ingredients:
Basmati rice - 2 cups
Green Jack fruit - 250 gms
Ghee - 3-4 tbsp
Oil to deep fry the jackfruit
Ginger pieces - 1 tbsp
Biryani Masala - 1 tbsp
Lemon juice - 2 tbsp
Rose water - 1 tbsp
Milk - 1 cup
Saffron -  few strands
Salt to taste
Spices:
Cinnamon - 1" piece
Cloves - 2
Cardamom - 2
Nutmeg - 2-3 strands


Method:

• Cut and peel the jackfruit, discarding the seeds and cut into medium sized pieces. Sprinkle salt on the pieces and leave aside for 5 minutes.
• Heat the oil and deep fry the jack fruit pieces, a few at atime till golden brown. Drain out the oil and allow to cool. Once the pieces are cool, shred these with your fingers to get strands. Keep aside.
• Tie the spices in muslin cloth, heat water in degchi and put the muslin cloth together with the rice.
• Cook the rice till it is cooked, not over cooked and the grains should be long and separate. Cool the rice.

To assemble biryani:

• Divide the rice into 3 portions.
• In one portion, mix the lemon juice.
• For the second portion , mix the biryani masala and in the third portion add the saffron which has been soaked in milk - to give this portion saffron colour.
• Take a large heavy bottomed pan make the layers for the biryani. 
• First portion of the rice with lemon flavour, add some of the fried jackfruit and a few pieces of ginger.
• Next add a portion of rice with biryani masala and top it with a portion of saffron rice. 
• Repeat these layers till all the rice and jackfruit are used up.
• Pour over the ghee, rose water and milk on the sides of the pan till all of it seeps into the biryani.
• Cover the pan with a foil or a lid.
• Place a tawa on low flame, place the pan with biryani on this tawa and allow the biryani to cook on  a very low flame for 40-45 minutes.
• Serve with raita