To make Palak Chole Biryani, first prepare a paste by finely chopping the raw spinach. Add the green chilies, ginger, and cilantro, then crush everything together to make a paste.

To cook the rice, soak the basmati rice, then drain the water. In boiling water, add salt and ghee, then add the rice and cook until done. Drain the rice. Prepare the rice about 30 minutes before making the biryani so it doesn't break when mixing.

To make the biryani, heat ghee and oil in a large pan. Add cumin seeds, cinnamon stick, bay leaves, dried red chilies, black peppercorns, and cloves. Sauté the spices, then add a pinch of asafoetida (hing).

Add the prepared spinach paste and sauté well. Since the spinach is raw, cook it thoroughly.

Soak the chickpeas overnight, then drain. Add salt and water, and pressure cook for 6 whistles until soft. Add the cooked chickpeas to the gravy along with biryani masala and a little turmeric powder. Cook the gravy well with the chickpeas, adding a little water and mixing thoroughly.

Add the prepared rice to the pan and gently mix from top to bottom. Add salt and mix well. Finally, add lemon juice. Serve the hot Palak Chole Biryani with any raita or yogurt. This healthy, tasty, and easy one-pot meal is ready. Garnish with fried cashews and serve.