Heat ghee/oil in a pressure cooker. Add bay leaf and give a mix. Add Sliced onions to the pressure cooker and saute the onions till translucent
Next, add tomato to the pressure cooker. Then, add the chole masala, red chili powder, coriander powder and Chole Masala. Give a good mix
Now, add the mint leaves and along with ground greenchili-ginger-garlic-fennel paste which we prepared in the first step. Mix everything well. Add 1/4 cup of water to make sure the masalas' don't get burnt
Add curd to the onion-tomato gravy and give a mix. Now we need to drain water from soaked chickpeas and add it to the cooker
Next, drain water from the rice and add the rice to the pressure cooker. Mix gently without breaking the rice
Finally add 1.5 cups water. Add required salt and gently mix.
Close the pressure cooker with a lid and weight. Keep in low flame and allow the biryani to cook for about 20 mins in low flame.
Once the pressure is fully released, open the lid. Garnish the Chole Biryani with coriander leaves