Wash and soak the basmati rice.

Grease hands and knife with oil to prevent stickiness from jackfruit latex.

Cut raw jackfruit into 1-inch pieces and soak in salted water to prevent discoloration.

Pressure cook jackfruit with 1/4 cup water for 6 whistles, then reduce heat and cook for 10 minutes.

Release pressure naturally and drain jackfruit.

Marinate jackfruit with yogurt, ginger garlic paste, chili powder, turmeric powder, garam masala, lemon juice, and salt.

Fry onions until deep brown and set aside.

Boil water in a saucepan, add soaked rice, salt, cinnamon stick, cardamom, cloves, black cardamom, star anise, and bay leaves.

Cook rice until 70% done, then drain and set aside.

Grease a pan with ghee, sprinkle fried onions, mint, and coriander leaves.

Spread a layer of marinated jackfruit.

Add a layer of rice over the jackfruit.

Spoon ghee and sprinkle more mint and coriander leaves.

Cover with foil and cook on low flame for 20 minutes (dum).

Fluff rice gently from the sides.

Garnish with toasted cashew nuts and coriander leaves.

Serve with Burani Raita and Mirchi Ka Salan.