Heat oil in a large pan over medium heat. Add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for a minute until aromatic.

Add sliced onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilli. Cook for 1-2 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they soften and the oil starts to separate.

Add turmeric powder, red chilli powder, and salt. Mix well.

Add cooked chickpeas (chana) and mix with the masala. Cook for 5-7 minutes, stirring occasionally.

Meanwhile, in a separate pot, bring water to a boil. Add soaked and drained basmati rice along with salt. Cook until the rice is 70% done. Drain the rice.

In a large heavy-bottomed pan, layer half of the partially cooked rice followed by half of the chickpea masala. Repeat the layers.

Sprinkle garam masala and chopped coriander leaves on top.

Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes until the rice is fully cooked and aromatic.

Once cooked, gently mix the layers together, ensuring not to break the rice grains.

Serve hot with raita or cucumber salad.