Step 1

Rinse 1 cup white chickpeas a few times in fresh water. Then soak them in enough water overnight or for 8 to 9 hours. Later drain all the water, rinse the chickpeas and keep aside.

Step 2

Soak 1 cup heaped basmati rice in enough water for 30 minutes. Later strain the rice and keep aside.

Step 3

Heat 3 cups water in a pan or pot. When the water become hot, add the following spices - green cardamoms, black cardamom, cinnamon, strands of mace, tej patta and cloves.

Step 4

Add salt as required.

Step 5

Bring the water to a rolling boil on high heat.

Step 6

Then add the soaked rice.

Step 7

Cook the rice grains on high heat.

Step 8

When the rice grains are 75% cooked or there is a slight bite in them, then switch off the heat.

Step 9

Immediately strain the cooked rice. Keep aside.

Step 10

So when the rice grains are getting soaked and cooking, you can prepare the chana gravy.

Step 11

Heat oil and add these spices - shahi jeera, green cardamoms, black cardamom, cinnamon, tej patta and cloves.

Step 12

Saute the spices for a few seconds till they splutter.

Step 13

Then add thinly sliced onions. Stir and mix very well.

Step 14

Saute the onions stirring often on a low to medium heat.

Step 15

For a quick cooking of the onions, add a pinch of salt.

Step 16

Saute till the onions become golden.

Step 17

Switch off the heat and take half of the fried onions in a plate.

Step 18

Add finely chopped ginger, finely chopped garlic and green chilies (sliced).

Step 19

Switch on the burner and saute for some seconds or till the raw aroma of ginger-garlic goes away.

Step 20

Then add chopped tomatoes and saute for a minute.

Step 21

Next add turmeric powder, red chilli powder and coriander powder.

Step 22

Stir and mix the spice powders very well with the rest of the ingredients.

Step 23

Add the soaked and drained chickpeas.

Step 24

Mix the chickpeas very well with the rest of the masala.

Step 25

Add 2.25 cups water. Season with salt.

Step 26

Pressure cook the chickpeas on medium to high heat for 18 to 20 minutes.

Step 27

When the pressure falls down on its own, then only remove the lid and check the chickpeas. They should be cooked well and softened.

Step 28

Do note that the chickpeas should not have a bite to them. If not cooked well, then pressure cook for a few more whistles. The time taken to cook chickpeas, depends on their quality, so cook accordingly.

Step 29

Then add ¾ to 1 cup thick coconut milk (200 to 250 ml). Stir and mix very well. Check the salt in the chana gravy and if required add more.

Step 30

When the chickpeas are cooking, warm 1 tbsp water and add a pinch of saffron strands. Stir and keep aside. You can also use milk instead of water.

Step 31

Add ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 teaspoon ginger julienne to the chickpeas gravy.

Step 32

Layer with all of the rice.

Step 33

Next top with the fried onions.

Step 34

Then layer with ¼ cup chopped coriander leaves, ¼ cup chopped mint leaves and 1 teaspoon ginger julienne.

Step 35

Sprinkle the saffron dissolved water evenly.

Step 36

Now place a moist kitchen towel on the pressure cooker.

Step 37

Place a tight lid. Keep the cooker on a heated tawa/griddle.

Step 38

Dum cook the biryani for 25 to 30 minutes on a low heat. Give a resting time of 5 to 7 minutes.

Step 39

Later serve chole biryani with a raita, salad or biryani shorba.