Ingredients:
• Cooking oil 2-3 tbsp
• Fennel seeds (Sonf) 1/2 tsp
• Black peppercorns (Kali mirch) 1/4 tsp
• Cinnamon stick (Dar cheeni) 1/2 inch
• Black cardamom (Bari elaichi) 1
• Cloves (Long) 3
• Cumin seeds (Zeera) 1 tsp
• Star anise (Badiyan ka phool) 1
• Bay leaf (Tez paat) 1
• Onion chopped (Pyaz) 1 small
• Tomatoes chopped (Tamatar) 2 medium
• Green chili (Hari mirch) 1
• Boiled chickpeas (Kabuli chana) 400 grams
• Water 1-1/2 cup
• Left over steamed marinade 2 cups
• Salt (Namak) 1/2 tsp
• Chicken cube 1
• Rice 2 cups (soaked for 30 mins)
Directions:
In a wok, heat oil. Add fennel seeds, black peppercorns, cinnamon stick, black cardamom, cloves, cumin seeds, star anise, bay leaf and saute for 30 seconds on high flame. Add chopped onion and fry until light golden brown. Add chopped tomatoes, green chili, mix and cook on high flame for 5-7 minutes. Now add, boiled chickpeas, mix well and cook for 2-3 minutes. Add water, left over steamed marinade, salt, chicken cube, mix well, cover and bring it to boil. Add soaked rice, mix well, bring it to boil, cook for 3-4 minutes on high flame until water is reduced. Cover and cook on medium flame for 15-20 minutes. Chickpea Pulao With Leftover Marinade is ready. serve hot!
