Step 1: Par-boil the Rice

In a pot of water, add bay leaves, cumin seeds, cinnamon, black cardamom, dried red chili, and salt. Bring to a boil. Add the soaked basmati rice and cook for 5-7 minutes until it is 70% cooked. Drain the rice and set it aside.

Step 2: Prepare Birista and Fry Jackfruit

Heat oil in a large wok. Add thinly sliced onions and deep-fry until they turn golden brown and crispy. This is the 'birista'. Remove the fried onions with a slotted spoon. In the same hot oil, add the cubed jackfruit and fry until it is golden brown on all sides. Remove and set aside.

Step 3: Start the Gravy

In a separate pan, heat some of the leftover frying oil and add ghee. Add cumin seeds and a cinnamon stick. Once they splutter, add more sliced onions and sauté until they turn golden brown.

Step 4: Cook the Masala Base

Add chopped tomatoes and salt to the pan. Cook until the tomatoes become soft and mushy. Then, add the powdered spices: coriander powder, red chili powder, turmeric powder, and garam masala. Mix well and cook for a minute.

Step 5: Add Yogurt and Pastes

Add the yogurt to the masala and stir continuously for 2-3 minutes. Next, add ginger paste, garlic paste, and green chili paste. Mix everything well, cover the pan, and let it cook for 3-4 minutes until the oil starts to separate from the masala.

Step 6: Cook Jackfruit in Gravy

Add the fried jackfruit pieces to the prepared gravy and mix well to coat them evenly. Add biryani masala and mix again. Pour in about a cup of water, stir, cover the pan, and let it simmer on medium flame for 10 minutes until the jackfruit is tender and has absorbed the flavors.

Step 7: Layer the Biryani

Once the jackfruit gravy is ready, begin layering. Spread the 70% cooked basmati rice evenly over the jackfruit gravy in the pan.

Step 8: Garnish and Prepare for Dum

Sprinkle the prepared birista (fried onions) over the rice. Garnish with chopped fresh coriander, mint leaves, and slit green chilies. Drizzle kewra water and saffron water (or food color mixed with milk/water) over the top.

Step 9: Dum Cooking

Cover the pan with a tight-fitting lid. Cook on a very low flame ('dum') for 5-7 minutes to allow the flavors to meld and the rice to cook completely with the steam.

Step 10: Rest and Serve

Turn off the heat and let the biryani rest for 10 minutes before opening the lid. Gently fluff the rice with a fork and serve the hot and aromatic Kathal Biryani with a side of raita or sliced onions.

• Do not overcook the rice; it should only be 70% cooked to prevent it from becoming mushy.

• Using non-whisked yogurt gives the gravy a desirable grainy texture.

• Fry the onions until they are golden brown and crispy for the best 'birista' flavor.

• Other vegetables like potatoes or paneer can be used instead of jackfruit.