Step 1: Boil Basmati Rice

In a pot, bring water to a boil. Add cumin seeds, bay leaves, cinnamon stick, black cardamom, and salt. Then add the soaked basmati rice. Cook until the rice is 70% done, then drain and set aside.

Step 2: Prepare Barista (Fried Onions)

Heat cooking oil in a kadhai. Add thinly sliced onions and fry until they turn golden brown and crispy. Remove the fried onions (barista) and set aside.

Step 3: Fry Jackfruit

In the same oil, add the chopped jackfruit pieces. Fry until they are golden brown. Remove the fried jackfruit and set aside.

Step 4: Prepare the Gravy Base

Transfer some of the leftover oil from frying to a new pan. Add ghee, cumin seeds, and a small cinnamon stick. Once fragrant, add thinly sliced onions and fry until they turn golden brown.

Step 5: Cook Tomatoes and Spices

Add chopped tomatoes and salt to the pan. Cook until the tomatoes soften and the oil starts to separate. Then add coriander powder, black pepper powder, cumin powder, red chili powder, and turmeric powder. Mix well and cook for a few minutes until the raw smell of spices disappears.

Step 6: Add Yogurt and Cook

Add unbeaten yogurt to the gravy. Mix thoroughly and cover the pan. Cook for 5 minutes on medium heat, allowing the flavors to meld.

Step 7: Incorporate Ginger, Garlic, and Green Chili Paste

After 5 minutes, uncover and add ginger paste, garlic paste, and green chili paste. Mix everything well. Cover again and cook for another 2-3 minutes.

Step 8: Add Fried Jackfruit and Biryani Masala

Uncover the pan and add the fried jackfruit pieces to the gravy. Mix well to coat the jackfruit with the spices. Cover and cook for 2-3 minutes. Then, add biryani masala and mix thoroughly.

Step 9: Simmer the Jackfruit Gravy

Add 1/2 cup of water to the jackfruit gravy. Stir and cover the pan. Let it simmer on a medium flame for 10 minutes, allowing the jackfruit to cook through and absorb the flavors.

Step 10: Layer and Dum Cook the Biryani

Once the jackfruit gravy is cooked, spread the 70% cooked basmati rice evenly over it. Garnish with a generous layer of barista (fried onions), fresh coriander, mint leaves, kewra water, saffron water, and slit green chilies. Cover the pan tightly and let it dum cook for 5 minutes on low heat.

Step 11: Serve Kathal Biryani

After 5 minutes of dum cooking, your fragrant and delicious Kathal Biryani is ready to be served. Gently fluff the rice and jackfruit mixture before serving. Enjoy hot with raita or salad.

• Ensure rice is cooked only 70% to prevent it from becoming mushy during dum cooking.

• Frying onions until golden brown is crucial for the 'barista' which adds flavor and texture.

• Using unbeaten yogurt helps create a grainy texture in the gravy.

• You can add other vegetables like potatoes or carrots for more variety.

• Adjust the spice levels according to your preference by increasing or decreasing chili powders and green chilies.