For the curry-blended items:
2 onions
6 cloves garlic
1 large tomato
5 green chilies
1/2 cup chopped coriander
2 cm ginger
Spices:
2 tbsp masala spice
3 cloves
1 star anise
1 cinnamon stick
2 bay leaf
1 tsp tumeric powder
1 tsp coriander powder
1 tsp chili powder
1 cup coconut milk
800 g young jackfruit
1 cup coriander leaves
For the Biryani Rice:
4 cups basmati rice soaked in water
1 star anise
1 cinnamon stick
4 cloves
1 cup frozen peas
8 cups water
1 tbsp salt
8 strands of saffron with some water
4 tbsp beetroot juice
2 Bombay Onion (sliced thinly)
2 full cup mint leaves
1 cup raisins
1 cup coconut oil
To serve, line a large serving platter with rice, followed by a sprinkling of fried shallots, mint, raisins and cashew nutsalong with a generous scooping of the jackfruit curry, and repeat until the platter is full. Top it all off with the remaining shallot, mint, cashewnutsand raisin and fresh coriander