Best Hyderabadi Veg Biryani | Amazing Recipe Review

Ingredients
For the rice:
400g basmati rice, vegetable oil, as needed, 2 tbsp ghee
5 cloves, 5 green cardamom pods, 2.5cm cinnamon stick
1 dried bay leaf, 2 small onions, thinly sliced, salt, 750ml water
For the chickpeas:
2 medium tomatoes, roughly chopped, 4 tbsp plain yogurt
2 small onions, finely chopped, 1 good tsp finely grated root ginger
4 large garlic cloves, finely grated, ¼–½ tsp chilli powder
2 tsp ground coriander, 2 tsp ground cumin, ½ tsp ground turmeric
2 tsp garam masala (fresh if possible), 2 x 400g cans chickpeas, drained and rinsed, 3 tbsp chopped mint leaves
3 tbsp chopped coriander, To finish: large pinch of saffron threads
4 tbsp hot milk, 20g unsalted butter, cubed
large handful of store-bought crispy fried onions and chopped coriander, to serve