Ingredients: cup Kabuli Chana (White Chickpeas) - soaked for 8 hours, Onion - chopped, tablespoon Green Chilli - chopped, tablespoon Garlic - chopped, tablespoon Coriander (Dhania) Leaves - chopped, tablespoon Mint Leaves (Pudina) - chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, teaspoon Fennel seeds (Saunf), - to taste, Onions - finely chopped, teaspoon Ginger - finely chopped, teaspoon Garlic - finely chopped, cup Homemade tomato puree, teaspoon Red Chilli powder, teaspoon Coriander Powder (Dhania), teaspoon Garam masala powder, cup Fresh cream, - to taste, tablespoon Sunflower Oil, cup Basmati rice, Bay leaf (tej patta), Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, - to taste, cup Milk - warm, strands - a generous pinch, tablespoon Coriander (Dhania) Leaves - chopped, tablespoon Mint Leaves (Pudina) - chopped, tablespoon Ghee, Vegetarian diet
Instructions: To begin making  Kabuli Chana Kofta Biryani  first prep all the ingredients and keep aside.Take the soaked kabuli chana, drain the water and pulse it in the mixer grinder until you get a coarse mixture. Make sure that you do not grind it into a smooth paste. Remove the pulsed kabuli chana in a bowl and add in all the other ingredients like chopped onions, green chillies, coriander and mint leaves, fennel seeds, chilli powder and salt.  Heat a Kuzhi paniyaram pan over medium heat, add 1/4 teaspoon of oil in each of the cavities of the pan.Spoon a tablespoon of Kabuli Chana Pakora mixture into each of the cavities of the pan.Cook Kabuli Chana Pakora on medium high heat and turn them once they turn golden brown on one side. This will take about three minutes. Cook the other side of the pakoras till they turn golden brown as well.Make sure the inside of the Kabuli Chana Pakora is well cooked and the outer covering is nice and crisp.Drain the well fried Kabuli Chana Pakoras on an absorbent paper and keep aside.Next make the gravy for Kabuli Chana Kofta Biryani. Heat a kadai and add oil, once hot add the chopped onions and fry till they start become golden brown. Next add the chopped ginger and garlic and fry till the raw smell goes off. Do not brown the garlic and ginger. Add all the dry masalas now, like the turmeric powder, chilli powder, coriander powder and garam masala powder. Add the tomato puree and saute till the raw smell goes off and saute on medium heat for five minutes.Add half a glass of water and boil for five minutes. Then add the koftas in the gravy and simmer for another five minutes. Finally add fresh cream and stir to make the gravy thick and creamy, simmer for a minute and stir continuously. Switch off and keep aside.To make the flavored riceWe begin making the Kabuli Chana Kofta Biryani Recipe by cooking the rice first in pressure cooker, so heat the pressure cooker with a tablespoon of oil, add all the whole spices, and let the aroma come out.Then add in the soaked rice with 2 cups water and pressure cook for 2 whistles, and reduce the heat and cook it in the simmer for 5 more minutes. Release the pressure naturally. Keep it aside.Add saffron strand in warm milk and keep aside.Assembling the biryaniTake a deep saucepan or another pressure cooker big enough to hold both the gravy and the rice.First add ghee at the bottom. Layer the bottom of the pan with half the kofta gravy, add half the rice over this kofta layer. .Sprinkle chopped coriander leaves, mint leaves and half of the saffron milk. Repeat the process with the leftover gravy and rice and saffron milk.Cover the saucepan and place it on low it and simmer for 5 minutes until the flavours go into the rice.Once done, turn off the heat and wait for 5 minutes before fluffing up the Kofta biryani.Serve the Kabuli Chana Kofta Biryani along with Mirchi Ka Salan and Tomato Onion Cucumber Raita and  Ragi Malpua With Rabri for your next party.