Wash and soak the rice for 30 minutes. Keep water for boiling. Then add 3 bay leaves and 2 cinnamon stick.

When water is boiling add rice to it. Strain the rice in the rice strainer when rice is 3/4 cook.

In pressure cooker add soaked chickpea with salt and enough water. Cook it for 3 whistle.

Make 2 onion slice and heat 5 tbsp in pan. Add sliced onion in it and fry till it become golden brown. One ready remove it and keep aside. It's for garnish in rice.

Keep everything ready. In the same pan add 1tbsp oil and 3 tbsp. Then add chopped onion and green chilli.

When onion becomes brown add ginger garlic paste. Fry for a minutes.Then add chopped. Cook till tomato become soft. Add all masala chilli powder, turmeric powder,cumin and coriander powder, garam masala, Biryani masala and salt.

Fry everything nicely. Add curd. Cook nicely till oil separate.

Add handful chopped coriander and mint leaves. Then add cooked chickpea and it's little water in it. Cook till gravy becomes thick.

When gravy becomes thick. Off the flame. Take a wide vessel. Above that add fried onion and chopped coriander leaves.

Above it add rice layer. Then fried onions and chopped coriander leaves.

Cover the vessel in aluminium foil. Keep for dum for 15 minutes in low flame.