Soak the rice in water.
Soak channa in warm water for 45 minutes.
Slice one onion, chop ginger and garlic.
Chop tomato, green chilli & green coriander
Saute onion, ginger and garlic in oil or ghee in a pan,
When it starts browning, put tomato, yoghurt, coriander, red chilli & salt.
Add the above ingredients and whole garam masala along with the soaked channa into the copper pot.
Boil rice in a separate pan (equal part of rice and water.) When water starts boiling, strain the rice and add it into the pot.
When all the water is absorbed, put lid on the pot & seal it for 15 minutes for dum.
Meanwhile, chop some onion, cucumber, tomato and make kachumbar salad.
Open the dum, set rice in small bowl.
Invert the rice onto a plate and serve with Kachumbar salad & mint chutney.
From Team Pakistan, a pilaf of chickpeas and basmati rice cooked with whole spices.