Chana pulao

Ingredients

Kabuli chana-1 cup
White onion-1 big
Basmati rice-1 cup
Shah jeera-1 tsp
Cloves-5
Cardamom-4
Bay leaves-4
Cinnamon-1/2 inch
Chicken masala-1-2 tsp
Green chillies-3
Ginger garlic paste-1 tbsp
Oil-3 tbsp
Salt-to taste

Method:

1. Soak chickpeas overnight and next day cook for 30 min on "pressure high" setting in instant pot.
2. Soak basmati rice for 30 min and cook. Let it cool completely.
3. Heat oil in a pan and add shah jeera, cloves, cardamom, cinnamon, bay leaves. Cook for few sec.
4. Add ginget garlic paste and saute for 30 sec.
5. Add green chillies and thinly sliced onions and cook till translucent. Add salt and chicken masala. Mix well.
6. Add rice, cook well. Adjust for salt and other masalas. Garnish with corriander. Serve with boondi raita.