Cook rice by boiling in water along with whole spices and oil and keep aside.
Make jackfruit masala
Boil jackfruit with a pinch of salt, and turmeric powder in water and sieve in a colander.
Deep fry the jackfruit in oil.
Now in a large pan, heat 1/4 cup of oil and add onions. Saute until golden and slightly crispy. Remove 2 tablespoons of onions for layering.
Now into the pan add green chili, ginger, garlic, and turmeric powder.
Saute for 5 minutes and add coriander powder, cumin seeds, and tomatoes.
Cook until tomatoes are soft.
To this add 1/2 cup water, jack fruit pieces, red chili powder, yogurt, salt, and sauté.
Add coriander leaves, mint leaves, biryani masala and garam masala powder.
Assembling
Now grease a big pot with ghee and add jackfruit masala and top it with a layer of rice.
Sprinkle mint leaves, coriander leaves, fried onions, and saffron milk.
Repeat one more layer of jackfruit masala and top it with another layer of rice, along with mint, coriander, saffron milk, and ghee.
Cover the pot with a lid and cook on low heat for 10-15 minutes. Traditionally biryani is cooked by sealing the edges of the lid with dough and simmered.
Notes
For best results always cook with Basmati rice.
Instead of making alternate layers, you can simply cook one layer of jackfruit masala and top it with a single layer of rice.
If using canned jackfruit, wash drain and fry, skipping the boiling step.