Wash and soak the rice in enough water for 20 minutes.
Drain the water from the rice and keep aside.
Heat a Kadai with 2tsp of ghee then add shah jeera, bay leaves, cloves and cardamom pods.
Add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
Next, add 3 cups of hot water along with salt and mix well.Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
Spread the cooked rice on a plate to cool.
In meanwhile, heat a pan with oil, add cumin seeds, chopped onions and fry them until they turn translucent.
Then add the grounded masala paste and sauté until the raw smell goes out.
Add chopped tomatoes along with turmeric, chilli powder and required salt. Mix them well.
Sauté until the tomatoes are nicely mashed. Add the cooked Chana/chickpeas along with coriander, mint leaves and mix well so that it is nicely coated with the masala.
Once the oil oozes out of the masala, add the cooked rice slowly and mix well and cook with a closed lid for 2 minutes.
Switch off the hob, add remaining chopped coriander leaves.
Transfer this delicious chana pulao into a serving bowl and enjoy with onion raita or with your favourite korma.