It is also known as Channa rice if I am not mistaken. Completely got this recipe from my Pakistani friend Zargham. Very easy, quick and delicious.
Here we go..
1. Get 450g rice and soak it in water. Use the amount of water you would use to cook this amount of rice.
2. Dice 2 medium onions, 400g tomatoes (What I used was a tin of chopped tomatoes.), 3-4 green chilies, half a pepper (or if you cant get a capsicum), few cloves of garlic and a teaspoon of chopped ginger (grinded would be of course better). Also one potato cut in to 1 cubic cm pieces.
3. Make ready 240 g of chick peas almost done. What I used as a tin of ready made chick peas, of which the drained weight was 240g.
4. On a pan heat some oil and when its heated up, fry few cloves (5-7), cardamoms (5-7), 1 teaspoon of cumin and few cinnamon sticks in it. Add in the garlic and ginger and fry.
5. Next add in onions, potatoes, chick peas, pepper, and green chilies and enough of masala (amu thuna paha) let it fry for few mins until onions are brown. When its done, add in the chopped tomatoes and let it cook for some time. Also, add in enough salt, some sugar to taste, and some corriander powder if you have any. This is what it will look like towards the end, it will be very thick.
6. By now the rice should be enough soaked. Add salt and some tumeric in to this rice and put all the contents (rice and water) in to the rice cooker, or to the hob. Next, add in the cooked chick pea curry on top of this. Do not stir. This is how it will look like.
7. Now cook as you normally cook your rice. Cook it until you have no evidence of no remaining water. Towards the end what you will see is something like below,
8. Finally, mix it and serve with raita (or yogurt)