Wash the rice thoroughly under cold water until the water runs clear. Soak the rice in enough water for about 30 minutes. Drain and set aside.

Heat oil in a large, heavy-bottomed pan over medium heat.

Once the oil is hot, add cumin seeds, black peppercorns, cloves, bay leaves, and cinnamon sticks. Sauté for a minute or until fragrant.

Add garlic paste, ginger paste, and chopped green chilies. Sauté for another minute until the raw smell disappears.

Add finely chopped onions and cook, stirring occasionally, for about 6-8 minutes or until the onions turn golden brown.

Now, add chopped tomatoes to the pan and cook for 3-4 minutes until they soften and release their juices.

Add the drained chickpeas to the pan and mix well. Cook for an additional 3-4 minutes to allow the flavors to meld together.

Pour in the water and bring it to a gentle boil. Once the water starts boiling, add the soaked and drained rice to the pan. Mix gently to combine all the ingredients.

Cook the rice on high heat for about 6-8 minutes, stirring occasionally, until about 80% of the water is absorbed.

Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 15 minutes.

After 15 minutes, turn off the heat and let the Chana Pulao sit, covered, for another 5 minutes to allow the steam to finish cooking the rice.

Fluff the pulao gently with a fork and transfer it to a serving dish.

Serve hot with yogurt, raita, or your favorite curry. Enjoy your flavorful and aromatic Chana Pulao!