In a pan, heat up oil and add whole garam masala (Cumin seeds, black pepper, cloves, green cardamom, cinnamon stickand let it pop for few seconds.
As the garam masala gets aromatic, add ginger garlic paste
Saute for few seconds on high heat.
Now add red chili powder, coriander powder, and salt.
Stir for few minutes until the oil float over the surface.
Now add Yoghurt and again stir for few minutes to blend the taste of yoghurt.
Now add boiled chickpeas and gently mix in curry.
Check the salt status.
Add chana stock or chicken stock.
Cover and let it boil on high – medium heat for 10 minutes.
Now add soaked rice.
Gently mix rice
Add salt for rice.
Now cover and cook for 15 minutes.
Initial 5 minutes on high heat then turn the heat to low medium for next 10 minutes.
After 15 minutes, add lemon water, and sprinkle brown onion and cover again for 10 minutes on low heat (Dum).
After this, Chana pulao is ready to serve!