Remove the outer skin of the jackfruit and chop up the meat into chunks using an oiled knife to prevent it from sticking.
Add the jackfruit to a large bowl with all the ingredients for the first marinade. Leave for a minimum of two hours, to allow the jackfruit to soak up the flavours.
Fry the jackfruit in the marinade until it has a thin, crisp coating all over.
In a large bowl, mix the jackfruit with all the second marinade ingredients. Leave for a minimum of 2 hours.
Soak the rice for 45 minutes and then drain, washing away all the starch. Boil the rice and cook it until al dente.
In a heavy bottom dish with a lid, quickly heat the jackfruit for two minutes, then layer the partially cooked rice over the top. Mix the double cream, butter and saffron and drizzle over the surface of the layers.
Ensure the pot is tightly sealed with the pastry so no air or moisture can escape – use a strip of dough to seal the lid on, or cover with foil and place a tight-fitting lid over it. Cook for 30 minutes in a pre-heated oven at 200°C. Serve hot, sprinkled with the chopped mint, coriander, sliced chilli and ginger.