Chana (Chickpeas) & Mint Pilaf

          What's the difference between a pilaf and a briyani, as far as I know, the pilaf or pulao is mildly spicy compared to the briyani but both are equally flavorful and I like both of them. They appear in the weekly menu atleast once and so many varieties can be done by changing the vegetables or the spices. This chana or chickpeas pilaf is again a very flavorful one, gets it from the loads of mint added to it, rich in protein from the chickpeas added and forms a complete meal with some vegetable raitha..

Need To Have

• Basmati Rice - 1 cup
• Chickpeas (chana) - 1 cup
• Roughly Chopped Mint - 2 cups
• Onion - 1 large chopped
• Cinnamon - 1" piece
• Cloves - 2
• Cumin Seeds - 1 teaspoon

Spice Powder

• Dried Red Chillies - 3
• Coriander Seeds - 1 tablespoon
• Cumin Seeds - 1/2 teaspoon

Method 
          Make a powder with all the ingredients given under spice powder. The chickpeas should be soaked overnight or in hot water for at least 5 hours and pressure cooked with some salt. Wash and soak the basmati rice for 1/2 an hour.

          Heat some oil, add the cinnamon, cloves and cumin seeds, once the cumin seeds start sizzling add the chopped onions, saute for 2 or 3 minutes, then add 1 cup of the chopped mint leaves, mix it.

          Then add the spice powder, mix for a minute, add the drained rice and mix again.

          Now add about 2 and 1/2 cups of water and salt, cover, once it starts boiling, reduce the flame and cook till almost all the water has gone ( but still a little wet) and the rice is cooked but firm. Now mix in the cooked chickpeas and the remaining 1 cup chopped mint, lightly mix without breaking the rice. Switch off the stove, cover the vessel and leave it for undisturbed for at least 1/2 an hour. Serve it with raitha of your choice or just plain curds, I served it with the vendikkai thayir pachadi.

Note
You can use canned chickpeas if you are in a hurry.
Can add some toasted cashews at the end.