Crush the spices ( cinnamon, cardamom, cloves, pepper corns, star anise), ginger and garlic together in a mortar and pestle.

Meanwhile, wash the rice and cook it with the 2 cups of water and a little salt. Once air bubbles start to appear on the surface of the rice, lower the heat to minimum and close and let it cook through.

Heat the oil in a heavy bottomed pan and add the crushed spice, ginger and garlic mixture to it. Add the onions to it as well and sauté till the onions soften and start to change color. Add the turmeric powder, cayenne and garam masala and mix well.

Now tear the mint and cilantro to small pieces and add to the pan. Mix it in and add the tomatoes and salt as well. Add the chickpeas and a little water, lower heat, cover and cook till the chickpeas soften. Warm the ¼ cup milk and soak the saffron in it.

Remove from heat and move the chickpeas sauce mixture to a separate bowl. You don’t have to clean the pan. Add half of the cooked rice as one layer. Pour half of the saffron-milk mixture over it. Layer the chickpeas sauce mixture over it. Layer the other half of the rice and pour the remaining saffron-milk mixture over it.

Heat the ghee and roast the cashew nuts in it till golden and the raisins till they swell up. Pour this over the biryani. Put the pan over the stove over low heat, cover and cook for 5 mins or so. Switch off heat and keep it covered till you are ready to serve.