Preheat pressure cooker and add oil.

Add whole spices (cloves, bayleaves, cinnamon, cardamom, mace) and let aromas release.

Add soaked rice and 3 cups water; pressure cook for 2 whistles, then simmer for 5 minutes. Release pressure naturally and set aside.

Boil chickpeas in a pressure cooker for 1 whistle, drain, and blend with onions, green chillies, garlic, coriander leaves, and salt into a coarse mixture.

Check seasoning.

Heat a paniyaram pan with oil.

Scoop chickpea mixture into cavities and shallow fry until brown on both sides, flipping to prevent burning. Set aside (koftas).

Heat a saucepan with oil.

Add ginger and garlic; sauté until golden brown.

Add onions and chilies; sauté until translucent.

Add tomato puree, red chilli powder, turmeric powder, and garam masala powder. Season with salt and cook.

Add curd and coriander leaves; saute for 5 minutes. Set aside (gravy).

In a saucepan, add some gravy and spread it.

Add the koftas and let them soak.

Layer with rice. Repeat with leftover gravy and rice.

Add milk and cook in low heat, covered, for 5 minutes.

Turn off heat and wait 5 minutes before fluffing the biryani.

Transfer to a serving dish and serve hot.