In the original recipe, the author adds a small can of drained chickpeas. You can add that during the addition of the "onion-coriander-saffron water-ghee" stage if you wish to. I do not add it since I don't like canned chickpeas.
Keep the quantity of water between 1 1/2 cups to 1 3/4 cups for 1 cup of rice. The former quantity will give you dry and long looking grains while the latter will give you well cooked rice, just like mine.