Heat oil in a heavy-bottomed pot. Add cumin seeds and let them sizzle for a few seconds. 

Add sliced onions and sauté until lightly browned. Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Next, add chopped tomatoes and cook until soft and a gravy forms.

Then, add garam masala, coriander, turmeric, red chilli powder, and salt. Stir well.

Mix in the whisked yoghurt. Add the cooked chickpeas and 1 cup of the reserved cooking liquid. 

Crush kasoori methi between your palms and sprinkle it in. Simmer for 5 minutes.

Bring a large pot of water to a rolling boil. Add drained rice, whole spices and salt. Cook until the rice is 70 per cent done. 

Drain immediately and spread the rice on a large plate to cool it slightly and prevent overcooking.

Spread half the chickpea masala evenly in the heavy-bottomed pot. 

Top with the par-cooked rice. Drizzle saffron-infused milk and mint leaves.

Layer with the remaining chickpea masala. Finish with another layer of rice. Drizzle 2 tbsp ghee or oil.

Cover the pot tightly with a lid. Place on low heat and let the biryani cook in its own steam for 20 minutes. Do not open the lid during this stage.

Turn off the heat and let the biryani sit, covered, for 10 minutes. This allows the rice to absorb the flavours.

Open the lid, inhaling the heady aromas. Gently fluff up the top layer of rice with a fork, mixing it with the lower layers. Serve hot, garnished with coriander leaves if you like.