Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.
Heat ghee or oil in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add the sliced onions and sauté until they turn golden brown.
Now, add the minced garlic, grated ginger, and green chilies. Sauté for a minute or until the raw aroma goes away.
Add the chopped tomatoes and cook until they soften and release their juices.
Stir in the turmeric powder, red chili powder, garam masala, and biryani masala powder. Mix well to combine.
Add the cooked chickpeas (channa) and mix everything together.
In a separate pot, boil water and cook the soaked basmati rice until it's about 70% cooked. Drain the rice and set it aside.
Preheat the oven to 350°F (180°C).
Take a deep oven-safe dish and layer half of the partially cooked rice at the bottom.
Spread a layer of the chickpea mixture on top of the rice.
Sprinkle chopped mint leaves and cilantro leaves over the mixture.
Repeat the process with the remaining rice and chickpea mixture, forming layers.
Drizzle plain yogurt evenly over the top layer of rice.
If using saffron strands, pour the saffron milk mixture over the rice for added aroma and color.
Cover the dish with a foil and bake it in the preheated oven for about 20-25 minutes until the rice is fully cooked and flavors are well blended.
Once done, remove from the oven and allow it to rest for a few minutes.
Garnish with sliced almonds and fried onions, if desired.
Serve the aromatic and flavorful Channa Biryani hot with raita or your favorite side dish.
