Soak rice in plenty of water for at least 30 minutes. Soak 6-8 strands of saffron in 3 tbsp plant-based milk. Drain the cans of jackfruit and rinse the jackfruit in water. Squeeze out excess water from the jackfruit. Set aside while you prep ingredients.
Boil rice. Fill the pot you will boil rice in with plenty of water. The amount doesn't really matter; just fill it ~ three-quarters of the height. Bring the water to a boil. When the water is almost boiling, add the the whole spices. When it is clearly bubbling (don’t add rice too early!), add 2 tsp salt and all the rice. Let it simmer uncovered on high for about 10-12 minutes, but begin to check it after about 8 minutes. You should cook it until it is 3/4 cooked, so it is still a little firm. Drain the water and set the rice aside.
Pan fry jackfruit. Add 2 tbsp avocado oil to a large saucepan over medium heat, preferably the same dish you will use to cook the biryani. Pan fry each jackfruit piece for 3-4 minutes per side. Each side should look browned and crisp.
Cook the gravy. Let 3 tbsp avocado oil heat in a large saucepan or Dutch oven. Cook onions until translucent, about 4-5 minutes. Add ginger and garlic and cook for 2 minutes. Add tomatoes. Cover and cook on medium-high for 4-5 minutes, until the tomato juices evaporate and a gravy forms. Add salt to accelerate the cooking a little bit.
Add all spices: coriander, cumin, turmeric, garam masala, red chili powder,. Combine with the gravy for 2 minutes.
Add yogurt and let it incorporate in the gravy for 2-3 minutes. Then add the pan-friend jackfruit and half of the herbs. Combine it well and then cover and cook over medium for 10 minutes. Keep 1/2 a cup of water near you. Occasionally uncover, stir, and add some water to make sure it does not get dry.
Add the rest of the herbs, but do not mix them in. Add the rice on top of the jackfruit layer. Swirl the saffron milk over the rice. Do NOT mix the layers yet. Cover, reduce heat to low, and cook for 10 minutes.
Slowly combine the layers, cover again, and continue cooking for 5 minutes. After that, turn off the heat and let the biryani rest until serving.
For crispy onions, air fry thinly sliced onions for 7-8 minutes at 370 F. Check frequently to make sure it does not burn.
Serve with crispy onions, vegan raita, and a ton of cilantro or mint!
