Make a paste of ginger, garlic, coriander, mint and green chilies in a chopper using a little water. Keep it aside.

In a cooking pot, heat oil and add whole spices. Sauté until fragrant.

Add onions and sauté until golden brown. Color of pulao depends on how brown the onions are.

Add green paste and sauté for a few more minutes until the raw smell of ginger and garlic disappears.

Add tomatoes, turmeric powder, chili powder, garam masala and coriander powder. Sauté for a few minutes until tomatoes just turn soft (do not let them be mushy) and add drained rice.

Cook the rice on medium flame until the rice absorbs the moisture, and the base of the pot is dry.

Add boiled chickpeas, salt and water.

Mix, cover and allow the rice to absorb the water on medium to low flame.

When the rice has absorbed all the liquid and the base of the pot is dry, put the rice on dum for 8-10 minutes.

Chana pulao is ready. Enjoy the rice with mint and cucumber raita.