Soak chickpeas for 8 hours or overnight, once done, drain water.

Soak basmati rice for 15 minutes, once done, drain water and keep it aside.

In a pan or pressure cooker heat oil, add bay leaf, cardamom, cinnamon, fennel seeds, cloves, and allow to splutter.

Add chopped onion saute till it becomes translucent.

Add ginger-garlic paste and cook until the raw smell goes off.

Now add chilli powder, turmeric powder, and coriander powder. Stir well.

Add chana masala powder.

Add chopped tomato, stir occasionally until tomatoes are cooked and become pulpy.

Now add mint leaves, coriander leaves and green chilis.

Then add soaked chickpeas and mix well.

Add rice and mix gently.

Add 1.5 of water for 1 cup of rice

Cook covered for 20 minutes or pressure cook for 2 whistles.

Once done, fluff the rice with a spatula. Serve hot with raita.