Step 1

Preheat the oven to 400º F (205º C).

Step 2

Drain the canned jackfruit and place it in a paper towel, then in a kitchen towel, and fold it over. Wring the towel to remove all the excess moisture. Open it up and break up any large pieces, if any, into halves.

Step 3

Add the jackfruit to a greased baking dish on one side. Add the garam masala, ginger-garlic paste, and 1/4 teaspoon salt, and toss well to coat. the other side of the baking dish, 2 teaspoons of oil, and whole spices and mix ( the heat from the baking dish will warm the oil and help the whole spices bloom). Mix for a few seconds then add all of the spices. Then add the onions, ginger garlic. Mix really well, initially mixing just the onion and then mixing in the jackfruit as well. Bake for 25 to 30 minutes, or until the onion and jackfruit are golden. You can stir them both up after the 20-minute mark and continue to cook. If the onions are drying up too much at that point add a splash of water or oil and mix it up.

Step 4

Remove the baking dish from the oven, (remove half of the jackfruit to add on top later, optional) .Add the drained rice, water, cilantro, mint, and 1/4 teaspoon salt and mix well. (You can add some chopped veggies now if you like) Cover with parchment and continue to bake for 28 to 35 minutes. Check at the 28-minute mark, and if the rice is cooked remove it from the oven. If the rice is not yet cooked continue to cook for 5 more minutes or until the rice is cooked.

Step 5

Remove the baking dish from the oven and let it sit on the counter for 5 minutes then open the parchment paper and fluff the rice really well.

Step 6

Garnish with the reserved jackfruit, cilantro, lemon juice, some roasted cashews, and pepper flakes, and serve with raita or a yogurt drizzle, or curries of choice.