1Heat ghee in a heavy-bottomed pot. Add whole spices (bay leaves, cloves, cinnamon, and cardamom) and sauté until aromatic.

2Add sliced onions and cook until golden brown. Reserve half for garnishing.

3Stir in ginger-garlic paste, green chilies, and spices (turmeric, chili powder, coriander powder, garam masala). Cook for 1 minute.

4Add jackfruit and yogurt. Cook on medium heat until the jackfruit is tender and coated in spices.

5Layer the soaked basmati rice over the jackfruit mixture. Add chopped mint and cilantro.

6Pour in water or broth. Drizzle saffron water (if using) over the top.

7Cover with a tight-fitting lid and cook on low heat for 20-25 minutes until rice is fluffy and cooked.

8Garnish with reserved fried onions and serve hot with raita or pickle.