Pressure cook the kabuli chana adding a little salt, till just done, do not over-cook
Soak the rice in water for 10-15 minutes, drain well and keep aside
Heat oil in a thick bottom deep pan, add all the whole spices followed by sliced onions
Saute till the onions turn golden, add the ginger garlic and green chili paste, saute for two minutes, then add the washed and chopped Methi leaves
Saute for 3-4 minutes, add the Kabuli chana, followed by Haldi powder and beaten curds
Saute for a few minutes till the curds is all blended well into the chana and masala, add the drained rice and garam-masala powder
Add the salt and sugar, mix well, add 3 ¾ cup of warm water, put a tight-fitting lid, cook on a very low flame.
Check the doneness of rice after 7-8 minutes, sprinkle a little water if needed
When done, add 2 teaspoons of ghee, mix well
Serve hot garnished with fried onion barista if desired, and curds or raita of your choice.
