Method

1. Boil 4 cups of water in a pot. Add salt, star anise, cloves, and cardamom.

2. Add soaked rice and cook until ¾ done (about 5 minutes). Drain and rinse with cold water. Set aside.

3. In a pan, heat oil. Sauté green chilies and onions until translucent.

4. Add ginger-garlic paste, cook for a minute. Add tomato puree and salt. Cook for 3–4 minutes until oil separates.

5. Add all dry spices: turmeric, red chili, coriander, cumin, and garam masala. Sauté well.

6. Add cooked chickpeas and a little reserved water to get desired gravy thickness. Simmer for 15–20 minutes on low flame.

7. In a heavy-bottom pot, layer half the rice, then the Pindi chole masala, followed by the remaining rice.

8. Drizzle saffron-infused non-dairy milk, sprinkle mint, and fried onions if using.

9. Cover with a tight lid and cook on low flame for 30–40 minutes or place on a tawa and cook for dum-style biryani.

10. Rest for 5–7 minutes before serving. Pair with vegan raita or salad.
    
    

Recipe Notes:

• Use non-dairy milk (like oat or coconut) to replicate the richness of traditional saffron milk.

• Always rinse rice after boiling to stop cooking and prevent stickiness.

• Keep the layers moist with a few tablespoons of chole gravy while assembling.

• To make fried onions allergen-safe, shallow-fry in vegetable oil or air-fry them.

• You can use canned chickpeas if you’re short on time — just rinse well.