Heat ghee in a pan and add bay leaves, cloves, cinnamon and cardamoms.

Add rice and roast for 3-4 minutes.

Add water and salt and transfer the rice to a rice cooker.

You could make the rice on stove pot too , but make sure each grain should be separate.

Soak the chickpeas overnight.

Drain and pressure cook them with four cups of water.

Tie a tbsp of tea leaves and gooseberry in a muslin cloth.

Add this bag and salt to the chickpeas and pressure cook for 6-8 whistles, or till the chickpeas are completely soft and cooked.

Drain the chickpeas , reserve the water.

Discard the muslin cloth.

Add oil to the pan and saute onions and green chillies. Saute till onion is pink.

Add channa masala and saute for another few minutes.

Add the tomato purée and cook till dry.

Add the chickpeas and the reserved water from them.

Simmer and cook for 5-7 minutes, the channa should be semi solid.

Grease a oven proof dish with ghee.

Spread half the rice forming a layer.

Sprinkle fried onion and torn mint leaves.

Spread the channa over the rice layer.

Now spread rest of the rice over the channa.

Arrange fried onions, fried chillies , mint leaves , baby potatoes and lemon wedges.

When assembled make tiny holes randomly , pour in ghee so it seeps down .

Cover with a foil .

Bake at 180 deg C for 15 minutes.