Heat ghee in a pan and sauté cumin seeds, dried red chilli, curry leaves, onions until brown. Add ginger garlic paste, chilli powder, jeera powder, garam masala and cook until fragrant.
In the same pan, stir in all ingredients except rice, fried onions and saffron. Cook until the gravy is thick and season as desired.
Spread half the rice on a pot or casserole. Layer with chickpea masala, some fried onions and some chopped coriander and cover with remaining rice. Sprinkle with milk-soaked saffron.
Cook in a preheated oven for 15 to 20 minutes.
Mix the dish gently, garnish with more fried onions and mint. Serve.
