Wash and soak rice in water for at least 1 hour.

In a pot, add oil, chicken pieces, salt, black pepper powder, ginger and garlic paste.

Cook until the chicken is fully cooked. Take out for later use.

In the same pot, add the oil and onions. Saute until soft.

Now add ginger and garlic paste and saute until onions are golden brown. The color if the rice dish depends on the color of the onions.

Now add bell pepper and saute for 1-2 minutes until vibrant.

Add Chicken pieces and drained chickpeas.

Stir fry until the rice absorbs all the moisture.

Now add 3 + 3/4 cups of water and cook on medium to high flame until rice absorbs all the water.

Put on dum for 10-12 minutes.

Enjoy with my creamy mixed salad.