Soak basmati rice in water for 30 mins atleast. Thinly slice onion ( you can use vegtable slicer we use to slicec chips etc.) Finely chop tomatoes and keep all other ingredients ready.Grind the items given under 'To grind' table with very little water to a fine paste.
Choose young, tender unripe jackfruit. Peel the skin off (green thorny part) and chop into thin strips.Deep fry these pieces in oil, until golden.
Drain in a kitchen towel. Heat a small pressure cooker with oil/ ghee.
Temper with items given under ‘To temper’ table in order. Add sliced onion. Fry till golden.
Add ground paste and fry until oil separates.
Add tomato, salt, biryani masala powder, green chilli and turmeric.
Fry until tomatoes become soft. Add mint leaves, coriander leaves and mix.
Add curd and fry for 2 more minutes.
Add the fried jackfruit. Cook covered until oil floats on top.
Add rice completely drained from water. Add 1 & 3/4 cup water, salt and mix. Bring to boil . Let it boil for 2 mins.
Cook covered with cooker lid (I do with the pressure valve). Keep the flame low and cook for 14 minutes. You can keep over a dosa pan too if you cant put flame in low. Mix in between to prevent burning at the bottom. After 14 mins of cooking, open the cooker, add chopped coriander leaves and mix gently.