Chole Pulao/ चोलें पुलाव

Preparing the Rice and Chickpeas: Begin by rinsing the rice thoroughly and soaking it for about 15-20 minutes. If using dried chickpeas, soak them for at least 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)

Sautéing the Spices and Vegetables: Heat oil or ghee in a large pan or pressure cooker. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Let them sizzle for 30 seconds. Add finely chopped onions and sauté until golden brown. Then, add ginger-garlic paste and green chilies, and sauté for another minute. Next, add chopped tomatoes and cook until they soften. (Time: 8-10 minutes)

Adding the Chickpeas and Spices: Add the soaked or canned chickpeas to the pan. Stir in turmeric powder, coriander powder, garam masala, and salt. Mix well and let the chickpeas cook with the spices for 2-3 minutes, allowing the flavors to meld together. (Time: 2-3 minutes)

Cooking the Rice: Add the soaked rice to the pan and stir gently to combine with the chickpeas and spices. Pour in water, ensuring the liquid is about 1.5 times the amount of rice. Bring it to a boil, then reduce the heat to low. Cover the pan or pressure cooker with a lid and let it cook. If using a pressure cooker, cook for 1-2 whistles. If using a pan, simmer on low for about 15-20 minutes until the rice is fully cooked and all the water is absorbed. (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. Serve hot with raita or a side salad. (Time: 5 minutes)

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