Soak the chana dal in plenty of water for 1 hour. Cook the chana dal in water with turmeric powder, salt to taste, peppercorns and few drops of oil till the dal is cooked but not mushy.

Soak the basmati rice in plenty of water for 30 minutes and cook with water, oil and garam masala in an open pan or in the microwave.

Heat oil for the dal masala - fry the sliced onions till golden and remove half the onions and keep aside for garnishing. Add the ginger garlic paste and saute. Remove from heat for about 30 seconds before adding the beaten yoghurt and stir well.

Add the kashmiri chilli powder, turmeric powder, garam masala powder, roasted zeera powder and slitted green chillies. Add salt to taste. Saute for 3 minutes.

Add the drained cooked chana dal and mix well. Let the dal masala dry out a little. Add chopped coriander leaves.

In an oven proof dish or a large pan, place a layer of the dal masala and then the cooked rice. Sprinkle chopped coriander, mint leaves and fried onions.

Continue with dal masala layer and then the rice. Finally top with chopped coriander and mint leaves, fried onions and pour the saffron soaked in warm milk.

If using the oven for finishing the biryani - cover the oven-proof dish with aluminium foil and place in an oven preheated at 180 degrees for about 15 minutes.

If using the pan method - cover the pan used to layer the biryani with a lid and then seal with a wheat flour dough for about 10 to 15 minutes. Serve hot with onion raita