Chana Pulao

Wash and soak your rice and set aside.
Drain the can of chickpeas into a sieve or a colander and run water over it to wash off the liquid from the can.

Heat oil in a pot on medium high heat, you want an even thin layer of oil.
Now add your whole spices and stir fry for a minute.
Add your sliced onion and cook on medium heat until the onion gets a light caramel colour
Now add in the minced ginger and continue to cook allowing the ginger to develop golden edges and the onions to darken.

Once the onions are looking good add your chickpeas, 1 tsp salt, coriander powder, and saute for 2 minutes.
Now add half a cup of hot water to the pot and simmer the chickpeas on low for 15 minutes or until tender. Taste the chickpeas - you want depth and assertive flavour so add more salt if needed.
Drain and add your rice and add to the pot with 1 tsp salt and green chilies. Cook on medium high for 2 minutes.

Use the same measuring cup you used for rice and add 2.5 cups water (½ cup went in with the chickpeas). I always taste the "broth" here to make sure it's flavorful.
Bring the rice to a boil and cook on medium till most of the water dries

Cover the pot and cook on low heat till the water is absorbed and the rice is cooked through. This last step takes 8-10 minutes.

Fluff and serve with Nestle mint raita and salad.