Soak kabuli chana overnight in sufficient water. Drain out the water the next day, wash well and cook the kabuli chana with a pinch of salt till tender. Drain and keep the chole aside.

Take 1 ½ cups of rice, wash and soak it in water for half an hour. Drain out the water and keep the rice aside.

Put grated coconut and 3-4 green chillies in a mixie jar and grind to a smooth paste with a little water. Keep aside.

Heat 3 tbsp oil in a pressure cooker and put in the whole garam masala - bay leaf, cinnamon, cardamom and cloves. Once they start to splutter, add the sliced onions and fry till they start to brown.

Add the ginger-garlic paste and fry till the raw smell goes away.

Put in the chopped tomatoes and fry till they turn mushy.

Sprinkle garam masala powder and biryani masala. Mix well.

Add the ground paste and fry for 30 secs.

Add the cooked kabuli chana and sauté for one minute.

Mix in the rice. Stir gently for 1/2 minute.

Pour 3 cups of water; add the salt, lemon juice and 1/2 the coriander leaves. Mix all the ingredients well.

Put the lid on and cook for 1 high whistle and 1 low whistle or until the rice is cooked.

Once the pressure releases, remove the lid and gently fluff the rice with a fork. Garnish with the reserved coriander leaves.

Serve Kabuli Chana Pulao with cucumber raita or curry.