Cook the chickpeas till done in lots of water. Drain the chickpeas and reserve the liquid.

Measure the liquid and add enough water to make it 2 1/2 cup. Set aside to heat it.

Heat oil in a saucepan. Fry the onions till browned. Drain and set aside.

Into the same oil, add the whole spices, shahjeera and coriander seeds. Saute briefly.

Add the ginger garlic paste, chillies and tomato and cook till the tomato got all mashed up.

Add the drained rice and saute for 5 minutes till crisp. Add the hot stock along with the chickpeas and bring it to boil.

Adjust seasoning. Reduce flame to the lowest and keep undisturbed for around 20 minutes or till the rice is fully cooked.

Switch off and fluff up with a fork. Add in the fried onions and coriander leaves and serve hot.