Thinly slice the onions and place in a 200° F oven for 10 to 20 minutes (optional) while the rest of the ingredients are getting ready.
Rinse the rice under colder water and soak in plenty of water. Set aside for at least 10 minutes.
Drain the Jack fruit pieces from the can and rinse under cold water. Crush the pieces lightly using the back of a kitchen knife or pestle. Mix all the ingredients for the jack fruit marinate together into a paste. Apply the marinate on the jack fruit pieces and set aside.
Grind the cashew nuts along with the coconut cream to a smooth paste. Add 1 to 2 tbsp water from the reserved water if needed. Mix the paste with the remaining water and set aside.
Heat 2 Tbsp oil in the pressure cooker. Fry the cashewnut halves until brown. Drain and set aside. Add the raisins to the oil and fry till it plumps up . Drain and set aside.
Fry a handful of onions till golden brown . Drain and set aside.
Add 1 to 2 tbsp more oil to the pan if needed. Add the whole spices , crushed ginger and garlic and the remaining onions to the hot oil. Cook for a minute and add the marinated jack fruit pieces. Increase the heat and let it cook for a minute till the piece begin to turn light brown. Add the cashew nut paste. Stir well.
Drain the rice.
Layer the Biriyani
Add the chopped coriander and mint leaves. Add half the fried onions , cashew nuts and raisins on top.
Scatter the drained rice on top. Level the rice using the back of a spoon.
Pour hot water on top. Taste the water and adjust salt - it should be very lightly salted.
Place the lid on and cook for 1 whistle (Rice Setting).
Let the pressure release naturally .
Uncover , mix lightly , transfer to a serving plate , garnish with the remaining fried onions , nuts and raisins and serve !
For detailed instructions go to https://oventales.com/jackfruit-biryani/ .