In a nonstick pan, heat oil and ghee, and add all the whole spices.
Add the onions, saute well and add the ginger garlic paste.
Add the coriander and mint leaves.
Saute till the onions turn colour.
Add the tomatoes and cook on low.
Prep and dice the vegetables into 1/2 inch pieces.
Add the chopped veggies to the pan and mix well.
Now add the curds and combine well.
Add the chana boiled water and simmer for 10 mins.
Once the vegetables are cooked, add the spice powders, along with chana, and cook on high till the water gets evaporated mostly.
Give one last stir, add the rice layer, drizzle the ghee, and cover with a lid, making sure it is tightly sealed.
Cook on low flame for 10 mins.
Once done, fluff well to mix the rice and vegetable masala.
The whole cooking process takes about 35 to 40 mins.