In a pan add oil and add the spices.
When they crackle add onions. Sauté until translucent.
Add the ginger and garlic and cook until the raw smell vanishes.
Add the tomatoes and the spice powders.
Sauté until mixed.
Keep flame low, cover and cook until the mixture dries.
Add the chickpeas and mix. Cook for two more minutes.
Now add water and salt and bring to boil.
Wash and drain rice.
Add it once the water starts boiling.
Keep on stirring until 50% of water is absorbed.
Add the coriander leaves and cook until 90% water is absorbed.
Cover the pan with aluminium foil and cook on low flame for 10 minutes.
Switch off stove and let it sit for ten minutes.
Remove the foil carefully and serve the pulao hot with onion raitha.
