Step-by-Step Instructions

1. 1.Prepare Whole Spices

   Gather 2 black cardamoms, 2 green cardamoms, 1 cinnamon stick, black peppercorns, and 2 bay leaves.

2. 2.Sauté Whole Spices and Onions

   Heat 3 tablespoons of oil or ghee in a pan. Add the whole spices and sauté for a few seconds until fragrant. Then, add the sliced onions and sauté until they turn light golden brown.

3. 3.Add Tomatoes and Green Chilies

   Add the chopped tomatoes and slit green chilies to the pan. Sauté for about 15 seconds until the tomatoes start to soften.

4. 4.Add Ginger Garlic Paste

   Stir in the ginger garlic paste and cook until its raw smell disappears, about 1-2 minutes.

5. 5.Add Powdered Spices and Salt

   Add turmeric powder, red chili powder, garam masala, coriander powder, cumin seeds, and salt to the pan. Mix all the spices well with the onion-tomato mixture and cook until the oil separates from the masala.

6. 6.Incorporate Chickpeas and Rice

   Add the soaked black chickpeas to the spiced mixture and sauté for 10-15 seconds. Then, add the soaked Basmati rice and gently mix it with the masala.

7. 7.Add Water and Cook

   Sprinkle chopped coriander leaves over the rice. Pour in 2.5 cups of water and gently stir to combine. Cover the pan with a lid and cook on low heat until all the water is absorbed and the rice is perfectly cooked and fluffy.

8. 8.Serve Chana Pulao

   Once cooked, fluff the Chana Pulao gently with a fork. Serve hot, garnished with fresh coriander leaves and onion rings.