Cut the jackfruit into small cubes and soak in salt water.
Wash the rice and soak in water and keep aside.
Drain and parboil rice in six cups of water adding a little salt and two green cardamoms, two black cardamoms, cloves and one stick of cinnamon.
Drain when parboiled. Refresh in cold water and drain again.
Slice the onion, chop the tomatoes, coriander and mint leaves.
Heat sufficient olive oil in a kadai and deep-fry jackfruit cubes. Drain and place on absorbent paper and set aside.
In the same oil, deep-fry half the onions till golden brown and crisp. Drain and place on absorbent paper and set aside.
Soak the saffron strands in water or in milk and keep aside.
Take three tablespoons of oil which has been used for frying the onions and jackfruit in a deep thick bottomed pan. Add shahi jeera and remaining green cardamoms, black cardamom and crushed cinnamon.
Add remaining onions and fry till golden brown.
Add ginger paste, garlic paste and continue to sauté.
Add turmeric powder, roasted cumin powder, coriander powder, red chilli powder and tomatoes. Continue to sauté till the oil separates from the masala.
Add fried jackfruit and stir. Add yogurt, salt and coriander leaves and cook for 3-4 minutes.
Remove half of the cooked jackfruit in another bowl and keep aside for layering the Jackfruit biryani. Over the jackfruit that is left in the pan spread a layer of rice, fried onions, chopped coriander and chopped mint leaves.
On top of this rice layer spread the jack fruit that had been kept aside and repeat with a layer of rice, chopped coriander and chopped mint leaves.
Sprinkle saffron milk, garam masala powder, a few mint leaves on the layered jackfruit biryani.
Cover the pan with a lid and seal with chapatti dough and place on a dosa tava on a low flame and cook for 40-45 minutes.
Leave the kathal ki biryani to rest for 30-45 minutes before opening the seal.
Serve kathal ki biryani hot with onion raita.