Soak kabuli chana for 8 hours.

Pulse soaked chana in a mixer grinder to a coarse mixture.

Combine pulsed chana with chopped onions, green chillies, coriander, mint, fennel seeds, chilli powder, and salt.

Heat oil in a Kuzhi paniyaram pan and spoon chana mixture into each cavity.

Cook until golden brown on both sides.

Drain koftas on absorbent paper.

Heat oil in a kadai and fry chopped onions until golden brown.

Add chopped ginger and garlic; fry until fragrant.

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

Add tomato puree and saute for 5 minutes.

Add water and boil for 5 minutes.

Add koftas to the gravy and simmer for 5 minutes.

Stir in fresh cream and simmer for 1 minute.

Heat oil in a pressure cooker, add whole spices, and saute.

Add soaked rice with water, pressure cook for 2 whistles, then simmer for 5 minutes.

Release pressure naturally.

Soak saffron strands in warm milk.

Layer ghee, kofta gravy, rice, coriander, mint, and saffron milk in a saucepan.

Repeat layers.

Cover and simmer for 5 minutes.

Let rest for 5 minutes before fluffing the biryani.