Zainab Khanam
Soak chana overnight, drain, and pressure cook with fresh water and salt for 15-20 whistles until soft.
Drain the chana and reserve the cooking liquid.
Soak Basmati rice for 30 minutes.
Heat oil in a pressure cooker, saute whole spices, onions, green chillies, ginger garlic paste, and salt until golden.
Add tomatoes, cooked chana, and rice, tossing well before adding chana cooking liquid and water.
Pressure cook for 1 whistle, simmer for 5-8 minutes, then fluff the rice and serve.