Rinse and soak rice for 10 minutes.
Meanwhile boil around 5 cups water.
Add salt and rinsed rice to the boiling water. Allow it to boil for 6-7 minutes. Rice should be 60% cooked. (You can even add some spices while boiling)
Now drain the excess water and keep the rice aside.
Heat ghee in a deep vessel. Add cumin and bay leaf .
Add onions and cook it till it becomes golden brown
Add tomatoes and cook till it becomes soft.
Now add the vegetables and little salt.
Time to add curd, mint Coriander, turmeric, red chilli powder and coriander powder.
Cook it till curd starts leaving oil from the edges.
Now add boiled chana and garam masala. Mix it and allow the gravy to cook for 5 minutes on a low flame. You can even add little water.
Time to add par boiled rice.
Spread all over the gravy. Sprinkle some garam masala, some more chopped coriander and mint, ghee over the rice.
Burn a coal. Keep it on a foil and place it on the rice and cover it immediately.
You can even seal it with some dough. This is the dum process.
Now cook it for 15 minutes on a low flame.
After 15 minutes open it. Remove the coal and it is ready to serve.
Serve it with raita or salan.