Chana Pulao

 Ingredients: 

Chickpeas, soaked overnight and boiled - 1 cup 

Oil - 2 tbsp 

Rice - 2 cups 

Onion, finely sliced - 1 big 

Green chilies (slit) - 4

Bay leaves - 3 

Fennel seeds - 1 tsp 

Mustard seeds - 1 tsp

 Kalonji seeds - 1 tsp 

Cumin seeds - 1 tsp 

Fenugreek seeds - ½ tsp 

Garam masala, freshly ground - 2 tbsp 

Hing - a pinch 

Ginger garlic paste - 1 tbsp 

Haldi powder - ¼ tsp 

Mustard powder - 1 tsp 

Chili powder - 2 tsp 

Mango powder  - 2 tbsp 

Salt - to taste 

Mint leaves - few 

Coriander leaves - few 

Take a pan and add some ghee. When the ghee gets hot, add bay leaves, mustard seeds and when they crackle, add fennel seeds, kalonji, cumin , fenugreek seeds and fry till you get a nice aroma lingering around the room. Add coarsely crushed garam masala, sliced onions and sauté the onions are transparent. 

Add salt, green chillies, hing, turmeric, ginger garlic paste, cook well until the raw flavours are gone. Add garbanzo beans and cook in this masala. In a separate bowl take some yogurt, add mustard powder, coriander powder, chilli pd, mango achaar and mix well. 

Mix this yogurt spice into the channa masala and mix well. Add the soaked basmati rice (soak rice for at least 1-2 hours and drain the water off). Spread the rice evenly over the channa masala and pour about 4 cups of water for 2 cups of rice and add salt, finely chopped mint leaves and coriander. 

Cover the pan with a lid and cook over slow flame till the rice is cooked and done. Once done, serve piping hot.