Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

• 3 cups basmati rice (soaked in water for at least 1/2 an hour)
• 1 (15 ounce) can chickpeas (Safaid Chanay) or 1 (15 ounce) can garbanzo beans (Safaid Chanay)
• 1 cup oil
• 1 medium onion (sliced)
• 3 teaspoons cumin seeds (zeera)
• 1 teaspoon ginger-garlic paste (Lehsan Adrak)
• 3 teaspoons salt
• 2 teaspoons red chili powder
• 3 black cardamom pods (bari elaichi)
• 1 teaspoon clove (laung)
• 2 cinnamon sticks (Dalchini)
• 1 12 cups yogurt
• 3 teaspoons anise seed (saunf)
• 1 teaspoon garam masala powder
• 3 12 cups water

1. Heat oil in a pan & fry onions till they turn golden brown.
2. Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds.
3. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
4. Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
5. Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat.
6. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
7. Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
8. Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
9. Serve it your favorite chutney or raita.
10. Although my family likes raita with this pulao I love it with this http://www.recipezaar.com/276267 Chutney.

basmati rice, chickpeas, oil, onion, cumin seeds, gingergarlic, salt, red chili powder, black cardamom pods, clove, cinnamon, yogurt, anise, garam masala, water

Taken from www.food.com/recipe/pakistani-style-chanay-ka-pulao-chickpeas-garbanzo-beans-pilaf-282565 (may not work)