Sunday chickpeas Pulao

On a lazy and rainy Sunday this sounds like an easy treat :-)

Ingredients for the chickpeas pulao:
1. 1 cup basmati rice (wash it at least 2 hours back keep it for drying on a colander)
2. A handful chickpeas, boiled with salt
3. Coarsely ground masala: 4 green cardamoms, 2-3 peppercorns, 2 bay leaves, 1/2 inch cinnamon stick
4. 1 tea spoonful cumin seeds, pinch of turmeric powder, salt, 1/2 tea spoon sugar
5. 1 tomato finely chopped, 1 green chilly (not very hot one) slit lengthwise

Process:
1. Heat sunflower or groundnut cooking oil in a pressure cooker
2. Put cumin seeds and bay leaves in the hot oil and stir still crackling sound comes. Put the slit green chilly
3. Put pinch of turmeric powder, salt and sugar
4. Put ground masala and rice in the cooker and keep stirring till the rice starts changing color (become slightly whitish)
5. Put the tomato and stir for 2 mins.
6. Put 2 cups of water and close the cooker.
7. Switch of the gas after 2 whistles.
8. Let the pressure release and then open the cooker lid. Bring it to room temperature.
9. Transfer the Pulao to a serving vessel. Enjoy with curd and chips (roasted papad for the weight watchers).