Wash, soak and cook basmati rice.

Soak the chole overnight and pressure cook them. Drain and set aside.

Heat ghee in a pan and add green chillies.

Add onions and saute until translucent.

Add in tomato and the sauces and spice powders and cook them for a minute under low flame.

Add the chole and salt to taste and mix well.

Finally add the rice and give it a gentle mix.

Serve it garnished with coriander leaves and roasted cashew nuts.