Bring sufficient quantity of water to boil. Add cinnamon, both the cardamoms, cloves, bay leaf, star anise, mace, 1 tsp. oil and salt to taste. Add in the rice and simmer till half done. Drain and keep aside.

Heat oil in a pan and deep fry the jackfruit pieces till light golden. Drain and keep aside.

Mix yogurt, 1/3 fried onions, ginger-garlic paste, salt, turmeric powder, red chilli powder, slit fresh chilies, lemon juice, 1 tbsp. melted ghee garam masala powder, 1/3 coriander leaves, 1/3 mint leaves and ginger juliennes.

Add the jackfruit pieces and mix well.

Transfer to the pan in which it is to be cooked. Spread half of the coriander leaves, mint leaves, fried onions and 1/2 of the rose petals.

Spread a layer of the rice, remaining coriander-mint leaves, fried onions, rose petals, ghee, saffron milk and rose water. Cover tightly with an aluminium foil and cook for 2 minutes on high flame and 12-15 minutes on a griddle on a very low flame.

Garnish with mint leaves, onion rings and lemon wedges. Serve with raita of your choice.