• Preparation of the Rice:
• Wash and soak rice in 3 cups of water for 30 minutes.
• Pour the water from the soaked rice into a big saucepan.
• Add the bay leaves, star anise, cloves, cardamom, cinnamon, ½ tsp salt and 1 tsp ghee to the water.
• Bring the water to a boil over medium heat.
• Add the soaked rice and allow it to simmer and cook till half done.
• Drain the rice out into a sieve or colander.
• Don't throw the water away. You will need some later on. The remaining can be used up as stock for soup.
• Add two tbsp of the hot rice water into a small bowl or cup. Add saffron to it and allow it to steep.

Preparation of the Kabuli Chana/Chickpea Curry:

• Heat ghee or oil in a pan over low to medium heat.
• Add onions and a pinch of salt. Stir fry the onions over low heat till they become golden brown.
• Add ginger, garlic and green chilli paste. Stir fry till the garlic turns slightly pink.
• Add salt, turmeric, red chilli and coriander powders. Mix it well.
• Add the tomato puree and mix.
• Cover the pan and allow the mixture to cook over low heat for 3-4 minutes.
• Add the chickpeas and coconut milk. Allow the mixture to simmer over low heat for 5 minutes.
• Add the biryani masala powder and mix well.
• Take the pan off the heat.

Preparation of the Topping:

• Heat ghee or oil in a wide pan over medium to low heat.
• Add the chopped almonds and roast them till they begin to turn light brown.
• Remove from the pan with a slotted spoon.
• Add cashew nuts and roast them till they turn pink.
• Remove from the pan with a slotted spoon.
• Add raisins and stir fry till they swell up.
• Remove from the pan using a slotted spoon.
• At more ghee is required.
• Stir fry the sliced onions till they trun golden brown.

Layering the Biryani:

• 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.

Tips:

• Make sure you sprinkle some water over the rice layers so that the rice cooks nicely in the oven.
• To save time, prepare the chickpea curry the previous day and leave it in the fridge. It helps the spices to infuse making it more flavoruful.
• Can add other vegetables and chopped paneer to the curry if you wish.
• If you have a clay pot or individual portion clay pots, bake the biryani in the pots for that traditional feel.