Chickpeas Pulao / Kondakadalai Pulao

Ingredients:-

• Basmati rice - 2 cups
• Chickpeas - 1 cup
• Onion, sliced - 1 big
• Tomato, chopped - 1  big
• Green chillies - 2-3 nos
• Ginger garlic paste - 1 tbsp
• Coconut milk - 1 cup
• Red chilli powder - 1 tbsp
• Turmeric powder - 1/2 tbsp
• Mint leaves , chopped - 1 cup
• Coriander leaves, chopped - 1 cup
• Bay leaves - 1
• Cloves - 1
• Cardamom - 1
• Star anise - 1
• Cinnamon stick - 1
• Salt as needed
• Ghee - 1 tbsp
• Oil

Preparation:-

1. Wash basmati rice and soak in water for at least 30 minutes.
2. Soak Chickpeas overnight. Pressure cook till it turn soft, drain and keep it aside.
3. Heat ghee and oil in a kadai/wok. Add cinnamon stick, cloves, star anise, cardamom and bay leaf. 
4. Then add onions and green chillies and saute till the onions turn translucent.
5. Next add tomatoes, coriander leaves and mint leaves, saute until the tomatoes are mushy.
6. Now add cooked chickpeas, turmeric powder, red chilli powder and salt. Mix well and saute for a minute.
7. Add 1 cup of coconut milk and 1 cup of water. Bring the mixture to boil, now add drained basmati rice,  cover and cook until all the water is absorbed and the rice is tender. 
8. Turn off the flame and add ghee, mix well and garnish with coriander leaves.
9. Serve hot with Raita.