Soak chana the previous night or at least for 8 hrs.
Pressure cook chana for 5-6 whistles with salt and required water, Set aside.
Soak rice in water for 30mins,Set aside.
Heat oil & ghee in a pan – add the items listed under ‘to temper’ table.
Add onions, ginger garlic paste and saute till golden brown, then add chana masala powder and coriander powder.
Now add cooked chana give a quick mix and let it cook for 2mins for the masalas to blend well.
Add soaked rice and 2 cups of water, required salt.
Keep covered and cook till the rice is done.
Once rice is cooked – add ghee, fluff it up, garnish with coriander leaves. Switch off.
Serve hot / warm!