Start with adding turmeric, 1/2 tsp cumin powder, red chilli powder, chana masala , 1/2 tsp mint powder and salt in curd and mix well and then add all the boiled channa and let it marinate for 30 mins.

Heat a wok and with very little oil try to caramalise one of the onion and once they are brown take them out and keep seperate.

Now add rest of the oil and add cumin seeds, bay leaf, cardamom, cloves , cinnamon and cook for 30 secs.

At the point boil some water and put the rice for cooking and cook with little salt till its parboiled.

Now add ginger garlic paste and cook till raw smells goes away and then add another onion which is sliced and cook for 1 min on slow flame before to you all Tomato slices.

Cook Tomatoes till they are soft and done and then add the chana , save some yoghurt marinade for later use and add rest with the chana itself.

Now let the chana mix well and cook with the tomato masala and 1 tsp biryani masala and then take out some bit of chana in a seperate bowl.

Now if the rice is 3/4 done spread the chana first in the wok you are cooking and add half of the rice, then on it add rest of chana and the curd marinade. Top this with rice again and drizzle some more biryani masala, mint leaves powder and the caramelised onions , 1 tsp of ghee and then cover the wok.

Now with lock the lid with help of the wheat dough by sticking it around for dum.

Put the gas on slow flame and let it all brew for 5 mins and then put off the flame.

Serve hot after some 20 mins with some good raita.