Preheat the oven to 180°C.
Lightly grease a baking tray with some ghee or oil.
Add half of the rice to the tray and spread it out to make a layer.
Sprinkle ¼ cup rice water over it.
Sprinke half of the saffron water over it.
Add the chickpea curry layer, spreading it out over the rice evenly.
Sprinkle the chopped coriander and mint over the curry.
Add the remaining rice and spread it out evenly over the mint coriander layer.
Sprinkle the remaining saffron water and ¼ cup rice water over it.
Add the topping, i.e. the roasted nuts, raisins and browned onion.
Cover the tray with an aluminium foil.
Bake the biryani for 20 -30 mins or till the rice is done.
Serve piping hot biryani with raita, salan or plain yogurt and some roasted papad.