chicpea(kabuli chana) biryani in pressure cooker

Ingredients:
 (measuring cup used, 1 cup = 250 ml)
for pressure cooking:
½ cup chicpeas(kabuli chana), 120 grams
1.5 cups water for pressure cooking
¼ teaspoon salt
1tsp kewra water
1tsp rose water

for cooking biryani:
2 tablespoon oil
½ teaspoon cumin seeds/jeera
½ inch cinnamon/dalchini
3 to 4 cloves/lavang
2 to 3 green cardamom/chotti elaichi
1 small to medium bay leaves or tej patta
90 to 100 grams, 2 medium onions or ¾ cup sliced onions
½ teaspoon ginger-garlic paste or ½ inch ginger and 3 to 4 medium garlic cloves, crushed in mortar-pestle
2 medium tomatoes, chopped or ¾ cup chopped tomatoes
1 green chili, chopped
¼ teaspoon turmeric powder/haldi
½ teaspoon red chilli powder/lal mirch powder
½ teaspoon coriander powder/dhania powder
1 tablespoons chopped coriander
1 heaped cup basmati rice, 200 grams
1.75 cups water
salt as required
2 tablespoons chopped coriander leaves for garnish

how to make the recipe:
cooking the chicpeas:
1.rinse the chicpeas couple of times in water. then add them in a pressure cooker along with ¼ teaspoon salt.
2.pour 1.5 cups water. cover and pressure cook on a medium flame for 7 to 8 minutes or for about 5to 6 whistles.
3.the chicpeas should be cooked well, but not become mushy.
4.strain the chicpeas and keep aside.
5.when the chicpeas are cooking, rinse 1 heaped cup basmati rice in water till the water runs clear of starch. then soak them for 30 minutes in enough water. after 30 minutes, drain the water and keep aside.
preparing  biryani:
1.use the same pressure cooker. just rinse and use again or you can use another pressure cooker. heat 2 tablespoons oil in it. then add the whole spices - ½ teaspoon cumin seeds, ½ inch cinnamon, 3 to 4 cloves, 2 to 3 green cardamoms and 1 small to medium tej patta.
2.when the spices splutter and become aromatic, add ¾ cup thinly sliced onions.
3.saute the onions stirring often on a low to medium flame, till they begin to get golden brown.
4.then add ½ teaspoon ginger garlic paste. stir and saute till the aroma of ginger-garlic goes away.
5.now add ¾ cup chopped tomatoes and 1 green chili (chopped). mix well and saute for a minute.
6.next add ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and ½ teaspoon coriander powder. mix well.
7.add 1 tablespoons chopped coriander leaves. stir well.
8.then to it add the half cooked chicpeas and sauté it
9.then add drained basmati rice and add 1 nd half cup of water ,into it add kewra water 1 tsp nd same amount rose water,and cover it upto 1 whistles.
10.put the flame off and wait for 3 minutes now your biryani is ready ,serve hot with raita.