Soak black chana overnight and wash and cook in cooker with salt till done.

Wash rice well and add half quantity of the whole masalas to rice.

Once the rice is done up to 80 percent, remove and drain in a strainer.

Cook the chana till done.

In a pan add 3 tbsp of ghee and add remaining whole garam masala into the ghee and saute for a minute. Add sliced onions.

Grind garlic and ginger to make a paste. Add green chillies to the brown onions.

Add red chilli powder, turmeric powder and coriander powder and dhania powder to the onions. Then add garlic and ginger paste and saute. Add 1/2 cup of water so that the masala does not burn.

Add tomato puree and mix well.

Add curds and mix well

Add the boiled chana and salt and mix well. Add biryani masala.

Now in a pan add half of the quantity of chana, add half of rice on the same, add some chopped green coriander leaves and half cup of milk with turmeric for colour, and sprinkle dry pudhina powder.

Make one more layer of chana and rice and add some coriander leaves Pudhina and left ghee.

Once cooked, serve with curd.