• 1 cup Basmati rice (washed and soaked for 20-30 minutes)
• 1 cup boiled chickpeas (chana) (canned or freshly cooked)
• 1 large onion, thinly sliced
• 1 medium tomato, chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil or ghee
• 1 bay leaf
• 2-3 cloves
• 1 cinnamon stick (1-inch piece)
• 2-3 green cardamom pods
• 1 teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• ½ teaspoon red chili powder (optional)
• 2 cups water or vegetable stock
• Salt, to taste
• Fresh coriander or mint leaves for garnish
• Lemon wedges (optional)

Instructions: Method:

1. Prepare the chickpeas: If using dried chickpeas, soak them overnight and boil until soft. If using canned, drain and rinse them.
2. Cook the rice: In a deep pan, heat 2 tablespoons of oil or ghee. Add cumin seeds, bay leaf, cloves, cinnamon, and cardamom. Sauté for 30 seconds until fragrant.
3. Sauté the onions: Add the sliced onions and cook until they turn golden brown. Stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Add tomatoes and spices: Add chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts separating.
5. Mix chickpeas: Add the boiled chickpeas and stir well to combine with the masala. Cook for 2-3 minutes.
6. Cook rice: Drain the soaked rice and add it to the pan. Stir gently to coat the rice with the spices. Pour in 2 cups of water or vegetable stock. Adjust salt.
7. Simmer: Cover and let the rice cook on a low flame for about 15-20 minutes until the rice is fully cooked and the water is absorbed.
8. Fluff and garnish: Once done, fluff the rice with a fork. Garnish with fresh coriander or mint leaves. You can also add a squeeze of lemon juice for freshness.
9. Serve: Serve hot with raita, pickle, or salad on the side.

Enjoy your delicious Chana Pulao!