Preparing the Rice and Chickpeas: Begin by rinsing the basmati rice thoroughly and soaking it for about 15-20 minutes. If using dried chickpeas, soak them for 6-8 hours or overnight. If using canned chickpeas, rinse and drain them well. (Time: 15-20 minutes for rice; 6-8 hours for dried chickpeas)

Tempering the Spices: Heat oil or ghee in a large pan or pressure cooker. Add mustard seeds, nigella seeds, cumin, and fennel seeds. Let them splutter for 30 seconds. Add finely chopped onions and sauté until golden brown. (Time: 5-7 minutes)

Cooking the Masala: Add ginger-garlic paste and green chilies to the pan, sautéing for another minute. Then, add chopped tomatoes and cook until they soften and blend into the masala. Add turmeric powder, coriander powder, garam masala, and salt. Stir well and let the masala cook for 2-3 minutes. (Time: 3-5 minutes)

Adding the Chickpeas: Once the masala is ready, add the soaked or canned chickpeas. Stir well to coat the chickpeas with the spices. Let them cook with the spices for 2-3 minutes to absorb the flavors. (Time: 2-3 minutes)

Cooking the Rice: Add the soaked rice to the pan and stir gently to mix with the chickpeas and spices. Pour in water, ensuring it covers the rice by about 1.5 times. Bring the water to a boil, then reduce the heat to low. Cover the pan with a lid and let it cook for 15-20 minutes until the rice is fully cooked. If using a pressure cooker, cook for 1-2 whistles. (Time: 15-20 minutes for pan; 5-6 minutes for pressure cooker)

Garnishing and Serving: Once the rice is cooked, turn off the heat and let it sit covered for 5 minutes. Fluff the rice gently with a fork to separate the grains. Garnish with fresh cilantro leaves and serve hot. (Time: 5 minutes)

Total Time: Approximately 40-50 minutes, depending on your cooking method.