Wash and soak the Chana daal for 20 minutes. Boil in just enough water (around 2-3 cups) with little salt and little turmeric powder for about 15 minutes till 90 percent done. Drain excess water. Set aside.
Heat Oil. Add the onions.
Fry the onions till golden brown. Remove half and set aside. Add Ginger garlic paste and fry till the raw smell goes away.
Add Tomato and green chilies, followed by Turmeric powder, salt and Red chili powder. Saute till the tomatoes are soft and mushy. Add 1/2 cup water and let it come to a boil.
Add chana daal and mix well.
Add yogurt and mix well. Cook till all the liquid evaporates and there is just around 1/4 cup of gravy left.
Add a little oil to a pan. Add shahi zeera, cardamom, cinnamon and cloves.
Add water and add mint leaves and coriander leaves along with salt. Let it come to a boil and add Rice. The rice has to be
The Rice has to be cooked till its 75% done.
Mix saffron strands and kewra water.
Layer half of the cooked Rice. Add the cooked Lentils.
Top it up with the remaining Rice. Garnish with fried onions and sprinkle the saffron kewra water and also spread the Ghee.
Cover it airtight and keep it for dumm, 5 minutes on high flame and 20 minutes on low flame.