Rinse and soak chickpeas overnight (8-9 hours).

Drain chickpeas and pressure cook with water and salt until tender (8-9 whistles).

Drain cooked chickpeas and set aside.

Rinse basmati rice until water runs clear, then soak in water for 30 minutes.

Strain rice and set aside.

Make a smooth paste of ginger, garlic, and green chilli with a little water.

Heat oil in a wide pan and fry sliced onions until golden brown.

Soak saffron in lukewarm milk.

Heat ghee in a pressure cooker.

Add caraway seeds, cardamoms, mace, cinnamon, cloves, and bay leaf, sauté until fragrant.

Add sliced onions (from 1 onion) and sauté until golden brown.

Add ginger-garlic-chilli paste and sauté until raw aroma disappears.

Add chopped tomatoes and red bell pepper, and sauté for 2 minutes.

Add turmeric powder, red chilli powder, and garam masala powder.

Add kasuri methi and sauté for 1 minute.

Add drained cooked chickpeas and mix well.

Sauté the mixture for 7-10 minutes to let the chickpeas absorb the masala.

Add basmati rice, curd, half of the fresh herbs, and saffron threads soaked in milk, mix well.

Add 1.75 cups of water and season with salt.

Pressure cook for 1 whistle.

Let the pressure settle naturally, then open the lid and gently mix the rice.

Garnish with coriander leaves, mint leaves, dry fruits, and pomegranate arils.

Cover and let it rest for 15 minutes before serving.