Drain the water, rinse well and pressure cook them in enough water with some added salt.

Drain and cool.

Marinate the boiled chana in yogurt, ginger paste, garlic paste, chili paste, half of the mint leaves and coriander leaves, turmeric powder, garam masala.

As the chana marinates, wash and soak the rice for half an hour. Drain and boil in four cups of water in a large pan. Add salt, green cardamoms, bay leaves, cinnamon stick and cloves. Add the rice and cook till half done. Drain and immediately spread over a large thali or plate to stop them from cooking further.

Once they have cooled a bit add the dissolved saffron and mix it with a fork or with forked hands. Be very gentle to ensure you do not break the rice.

Place a large non-stick pan on medium flame.

Also place the charcoal on open flame. Burn it till it has lit up red and the burning fire is off.

This will take few minutes hence, you begin with add the the whole to the non-stick saucepan.

Spread them well, go on to spread half the rice, over the rice spread some cashews, raisins and birista.

Spread the remaining rice over it the cashews, raisins and birista. In the center make a little dent/well and place a silver foil or onion skin and over it place the burning charcoal.

Pour ghee over the charcoal and close the pan with lid.

Cook for 15 minutes or till the rice is cooked.

Remove the coal, garnish with remaining chopped coriander and mint leaves.

Gently mix the biryani.

Serve hot with raita of choice.