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.

Wash and soak the chickpeas overnight .

Add them to pressure cooker .

Add all ingredients under Chole to the pressure cooker and pressure cook for 1 whistle and then simmer for 30 minutes .

Open the cooker once the pressure is released .

Heat oil and ghee in a pan.

Add bay leaf and cardamom.

Add all spices and roast for a few minutes.

As soon as the spices are cooked and they lend a aroma add the mix to the pressure cooker .

Once again pressure Cook the chole for 2 whistles .

Once the pressure is released open the cooker , discard the tea bags .

Mash the boiled potatoes .

Pulse the bread slices in a mixer to resemble fine crumbs .

Add all ingredients and mix well .

Pinch out balls to make Tikkis .

Deep fry to a golden.

Keep aside.

Slit the green chilly and deep fry.

Cut thin strips of ginger and deep fry.

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.

make tiny holes randomly , pour in ghee so it seeps down .Sprinkle green chutney.Cover with a foil .

Bake at 180 deg C for 15 minutes.

Sprinkle pomegranate pearls.

Arrange Tikkis , fried onions, fried chillies , fried ginger .