Begin by making the flavored rice.

Preheat a pressure cooker and add oil.

Add cloves, bay leaves, cinnamon stick, cardamom, and mace to the oil and let the aromas release.

Add soaked rice with 3 cups of water and pressure cook for 2 whistles.

Reduce heat and simmer for 5 more minutes.

Turn off heat and let the pressure release naturally. Set aside.

To make the Koftas, boil the chickpeas in a pressure cooker for 1 whistle.

Strain the water and add chickpeas to a blender with onion, green chilies, garlic, coriander leaves, and salt.

Blend to make a coarse mixture. Adjust seasoning if required.

Heat a paniyaram pan, add oil.

Scoop a tablespoon of the chickpea mixture into each cavity and shallow fry until brown on both sides, flipping to prevent burning. Set aside.

To make the gravy, heat a saucepan with oil and add ginger and garlic.

Sauté until the garlic turns golden brown.

Add the onion and chilies and sauté until the onions are translucent.

Add the tomato puree and spice powders (red chili powder, turmeric powder, garam masala powder).

Season with salt and cook for some time.

Add curd and coriander leaves and saute for 5 minutes. Set aside.

To layer the biryani, add some gravy to a saucepan and spread it over the bottom.

Add the koftas and let them soak in the gravy.

Add a layer of the cooked rice.

Repeat the process with the leftover gravy and rice.

Add milk to the rice preparation and cook on low heat, covered, for 5 minutes.

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

Transfer the biryani to a serving dish and serve hot.