In a rice pot add in soaked rice and peas, season with salt, add water and cook until fragrant.
Once cooked, drizzled the saffron water onto the rice to give it that natural yellow colour
In a large pan add in coconut oil and fry up the raisins and cashew nuts until brown and remove to set aside
In the same oil, add in the mintleaves and fry until crispy and set aside. Do the same with the sliced onions.
In the same pan add in the cloves, star anise, cinnamon stick and fry for 1 minute before adding the blended items and continue to fry until fragrant the onion paste become slightly brown. Now add in the masala spice, turmeric, coriander powder, chili powder and fry until fragrant.
Add 1 cup of water. season with some salt before adding the chopped up young jackfruit
Once the jackfruit is tender add in the coconut milk and simmer for a couple of minutes
To serve, line a large serving platter with rice, followed by a sprinkling of fried shallots, mint, raisins and cashew nutsalong with a generous scooping of the jackfruit curry, and repeat until the platter is full. Top it all off with the remaining shallot, mint, cashewnutsand raisin and fresh coriander