Heat ¼ cup of cooking oil in a pan, on medium heat. Add the thinly sliced onions and sauté until they turn goldenb rown.
Once the onions are caramelized, add all the whole spices: black cardamom, green cardamom, cinammon, cumin, black peppercorn, and cloves. Let them fry to release their aroma.
Next, add 1 teaspoon ginger garlic paste, and sizzle. Add ½ cup of water and salt. Cover the pan and let it cook.
Uncover and mash the onions with a spoon.
Now add 2 tablespoon yoghurt and mix. Cover the pan and let it cook for 2 to 3 mintues.
Add the boiled chickpeas, rice, water, salt, and the green chilies.
Cook it partially covered, on high flame for 5 minutes.
When the water has reduced halfway, cover the pan and cook for another 3-4 minutes.
Reduce the flame to a low simmer, cover the pan and let it cook on dum for 10 minutes.
Your Chana pulao is ready to serve!