Soak chickpea overnight and pressure cook for 5-6 whistles till it turns soft. Save the Channa cooked water
Soak basmati rice in hot water for 30 minutes
In a pressure cooker add 1 teaspoon of ghee and when ghee is hot add poppy seeds, feenel seeds, bay leaf and clove; let it splutter
Add onion, garlic and pinch of salt; cook for a minute
Add cooked Channa, turmeric powder, kitchen king masala and remaining salt; sauté for a minute
Add rice and mint; mix well
Add water and let it boil
Add a drop of ghee and close the lid. Pressure cook for 2 whistles. Simmer for a minute and switch off
Fluff the rice with fork and enjoy with raita