Wash and soak the rice, drain and keep aside.

Cook chickpeas in salted boiling water till just done. The chickpeas must still have a bite so take care not to overcook or it turns mushy when cooked again with the rice; drain and keep aside

Heat ghee and oil in a large heavy bottom pan and add the whole spices. Fry on low heat for a few seconds.

Then add the garlic, ginger and sliced onions; sauté till the onions turn light brown.

Next add the chillies and tomatoes; sauté till the tomatoes are broken down and mushy.

Add the turmeric powder, garam masala and red chilli powder; mix well to combine. Also add half of the coriander leaves and cook for another 30 seconds.

Add 4 cups water; season with salt and bring to boil.

Then add the rice and cooked chickpeas (chana); mix, taste and adjust seasoning.

Cook covered on medium heat till most of the water has been absorbed. Then lower the heat and cook till all the water has been absorbed and the rice has cooked through.

Garnish with the remaining coriander leaves and serve warm.