Bring a large saucepan of salted water to the boil. Add the cauliflower, rice, 1 cinnamon quill and 1/2 teaspoon cardamon pods to the pan and return to the boil. Reduce heat to a simmer. Cook for 8-10 minutes until the cauliflower and rice is just tender. Drain and rinse with cold water.
Mint yoghurt: Finely chop 2 tablespoons of mint and mix in a bowl with the yoghurt and lemon juice. Season with salt. Set aside.
Biryani: Heat the ghee in a large wide frying pan over medium heat. Add the remaining cinnamon and cardamon, garam Marsala, tumeric, ginger, and onion and stir to combine. Cook for 4 minutes until the onion has softened and the spices are fragrant. Season with salt. Stir in the saffron, raisins and chickpeas to combine. Stir in the rice mic and mint and gently stir to combine. Divide the biryani among bowls. Serve with the mint yoghurt .