Prepare the browned onions, finely chopped herbs and keep it aside.
Soak the saffron in warm milk.
Take a wide nonstick pan, grease with ghee, fluff the rice and add one layer of cooked rice.
Now top it with the cooked jackfruit, sprinkle some browned onions, coriander, and mint leaves.
Mix the food colour in milk. Sprinkle over the rice.
Again layer remaining portion of rice. Top it with the topping ingredients and seal with a lid and cook on dum for 20 mins.
Once done, fluff slightly and scoop from top to bottom so as to get all three layers.
Since I used a wide and big vessel, I only got two Rice layers sandwiched with the jackfruit masala. If you use a smaller one, you can go in for more layers.
Serve with raitha