Wash the chana and soak overnight.
Change water a couple of times, and pressure cook till soft. Keep it aside.
In a wide pan, heat the oil that remains from roasting the paneer and add butter.
Next, add all the whole spices listed and saute well.
Now add the onion paste along with ginger garlic paste and fry well. Let this get cooked till oil comes out on the sides.
Add Green Chili Paste and cook. Next add chopped Mint Leaves, Coriander Leaves.
Keep cooking on high till the whole mixture gets cooked well.
Now add the Tomato Puree and mix well.
At this point, you can add the cooked Kabuli Chana and Curds.
Have the rice cooked on a different pan as soon as you start making your gravy.
By the time the gravy is done, your rice is also cooked.