Remove the outer layer from well-dried jackfruit seeds. If the seeds are properly dried, they are easy to peel. Only use well-dried seeds, as undried ones may not cook properly.

Add water, salt, and garam masala to the peeled seeds and pressure cook for 8 whistles.

Allow natural pressure release. Drain the water and roughly crush the cooked seeds.

Add all ingredients listed under “Grind Masala” and grind into a smooth paste. Sprinkle a little water if needed.

Wash and soak the seeraga samba rice for at least 20 minutes.

Heat peanut oil in a pan and sauté sliced onions and ginger garlic paste

Add the crushed jackfruit seeds and ground masala paste; quick mix

Pour in water and add the soaked rice. Bring it to a boil.

Add butter and a dash of lemon juice. Mix gently.

Pressure cook for 2 whistles. Let the pressure release naturally.

Fluff the biryani gently and serve hot with raita or your favorite side dish.√