Chick peas                    : 1cup

Onion                            :1/2

Green chillies               : 2

Ginger                          :1/2"pc

Garlic(optional)           : 2cloves

Salt  to taste

Lemon juice                 : 1tsp

Bread crumbs               : 3tbsp

Coriander leaves          : 1 sprig

Oil for frying

Soak chick peas for 3 or 4 hrs. In a mixie, grind chickpeas, onion, garlic, green chillies, ginger and coriander leaves  together to a coarse paste.

 Mix lime juice and make small lemon sized  balls out of it, roll it over the bread crumbs. Heat oil in a kadai and fry it till golden brown colour , keep aside.

Basmathi rice             : 2 cups

Cloves                        : 4nos

Cinnamon                  : 1"pc

Bayleaf                      : 1

Star anise                   : 1

Butter                         : 1tbsp

Salt to taste

Milk                           : 3 tbsp

Mint leaves                : little

Saffron                       : few strands

or yellow colour        : few drops
Butter                         : 1tbsp

Fried onion for garnishing

Method

Heat butter and fry cinnamon, cloves, bayleaf and star anise for a few seconds.

Wash basmathi rice, add 3 and a half cups of water to this, add the fried whole garam masala along with the butter and cook it adding salt in a rice cooker and keep aside.

 The grains should be seperate.

Onion                 :  1

Tomato               :  1

Green chillies     :  2

Ginger                : 1"pc

Garlic(optional)  : 2cloves

Thick curd          : 1tbsp

Salt as needed

Biryani masala   : 1tsp

Oil                      : 2 tbsp

Cut onion into thin slices. 

Grind ginger and garlic to a paste. Slit green chillies.

Chop  the tomato into small pieces.

Heat oil in a kadai and saute onion till light pink. Then add the ginger garlic paste and saute well till the raw smell goes. Add green chillies, turmeric pdr and biryani masala. Fry for a few seconds and add the chopped tomato. 

When the tomato become mushy add curd to this and mix well. 

Add very little water to this, stir well.Add the fried koftas, mix well and remove from fire. The gravy should be thick. 

Take a baking tray, grease it with ghee/butter and spread half of the rice forming a layer. Then on top of the rice spread the gravy with kofta, sprinkle mint leaves. Then spread the remaining rice over it  making a top layer covering the kofta masala.

 Melt little butter and just sprinkle on top of the rice. Take 3 tbsp of warm milk and put some saffron strands sprinkle over the rice. Instead of saffron can use yellow colour also.  Cover it with aluminium foil.

Bake it in the oven @180 degrees for 15 mins.Garnish with fried onions, serve hot with raita!