• Rinse and soak the rice for 30 minutes
  

To make Chana Masala Biryani

• Set a heavy bottomed wide pan/skillet on medium high heat. Add ghee/oil and heat till shiny. Now add 1 teaspoon cumin seeds, 2 cardamoms, 2 cloves, bay leaves and cinnamon stick. Add ginger, garlic and cook till the raw smell goes away, about a minute.
  
• Add the sliced onions and slit green chili (if using). Add a pinch of salt and let the onions sweat down for a minute or two.
  
• In the meanwhile, set a big pot of water to boil on high heat, about 6-7 cups. Drizzle some oil into the water along with salt, 1 teaspoon cumin seeds, 1 cardamom and clove. *See Notes
  
• Soak saffron in ¼ cup of warm water in a small bowl.
  
• Add all the dry spice powders to the onions, mix and cook for a minute. Now add half a cup of yogurt and cook for 2-3 minutes.
  
• After cooking down the yogurt, add raisins and nuts (if using) along with half the cilantro (¼ cup) and mint (¼ cup). Mix everything and add cooked (or canned) chickpeas along with salt. Cover and let cook for 5-10 minutes. Turn the heat off and set aside. Your chana masala is ready.
  
• Drain the soaked rice and add to the boiling water. We want to cook the rice to 60-70% doneness, almost al-dente. Since the rice have already been soaked, it should not take more than 3-4 minutes to cook the rice to that level. You do not want to overcook the rice. After 3-4 minutes, check a grain of rice. It should still have a bite to it and not be mushy. Drain the cooked rice and set aside. (Fish out the whole spices if you can).
  
• Take a deep pot (think dutch oven). Add remaining one tablespoon ghee/oil and swirl around. Take half of the prepared chana masala and add to the pan. Add remaining half cup of yogurt, more salt if needed and cook for a minute. Turn the heat to lowest setting of your stove, a very mild simmer. Spread the mixture to cover the bottom of the pan and sprinkle half the fried onions.
  
• Layer the chana masala mixture with half of the cooked rice and remaining chana masala mixture. Sprinkle remaining half of the fried onions and cover with remaining rice.
  
• Now sprinkle remaining cilantro and mint followed by a drizzle of saffron water. Cover the pot with a tight fitting lid and let the biryani cook for 15 minutes. (See Notes)
  
• After 15 minutes, use a long stemmed soon and gently fluff through biryani layers to mix them. Serve hot with raita (recipe below).
  

To make Raita

• Whisk the yogurt with milk to desired consistency.
  
• Add sugar, cumin powder, garam masala, salt and pepper. Give a taste check to adjust seasonings if needed.
  
• Add the cucumber and tomato and serve cold with biryani.