Chana Pulao / Chickpeas Pulao

Serving for - 3-4

Ingredients

Rice - 1 and 1/2 cups

Chana / Chickpea - 1 cup

Onion - 1 (sliced) - 1

Tomato - 1 (cut into cubes)

Green chilies - 2 (slit)

Cloves of garlic - 3-4 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Red chili powder - 1/2 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Dry mango powder - 1 tsp

Turmeric powder - 1/2 tsp

Pinch of asafoetida

Cumin seeds - 1 tsp

Bay leaves - 2

Cloves - 2

Black peppercorns - 4

Cinnamon stick - 1 inch piece

Green cardamom - 3

Oil - 2 tbsp

Pinch of baking soda

Salt to taste

Lemon juice - 1 tbsp

Cilantro for garnishing

Procedure

• Soak the chana overnight or at least for 4 hours. Put them into pressure cooker along with 3 cups of water, pinch of baking soda and salt to taste. Cook till 5-6 whistles till they are 3/4th done. Drain out the water and set them aside.
• Wash the rice well and soak into 3 cups of water for about 15-20 minutes.

• Heat oil in a pressure cooker. Add cumin seeds, cloves, black peppercorns, cinnamon stick, green cardamoms, pinch of asafoetida and bay leaves. Saute for few seconds.
• Add ginger, garlic and green chilies. Saute till raw smell from ginger-garlic goes away.
• Add sliced onion and saute till translucent. Add tomato cubes and cook till they turn tender. Then add  red chili powder, coriander powder, cumin powder, dry mango powder and salt to taste. Saute till oil starts to separate from spices.

• Add chana / chickpeas and mix well. Cook for a minute.
• Add soaked rice along with water in it. Finally add lemon juice and some chopped cilantro. Mix well and put a lid on. Cook rice till 3 whistles. 
• Once the pressure goes away, open a lid. Mix rice gently and serve hot with any chutney or rayta.