Rinse 1 cup of chickpeas and soak overnight or for 8 to 10 hours. Next day drain water completely, rinse in cold water .
In a pressure cooker add soaked chickpeas , ½ teaspoon Salt , 2 cups of water and pressure cook for 2-3 whistles.
Wash Basmati rice couple of times, until water turns clear . Soak for 10 -15 minutes .
Whilst, in pan or cooker add clarified butter and cooking oil. When its hot enough add all listed whole spices . Allow spices to release oil and turn fragrant.
Now add in sliced onions, ginger,garlic , green chillies , mint leaves , coriander leave and saute intil onion turns translucent.
Add turmeric powder , red chili powder, coriander powder and garam masala . Mix well and saute for a minute.
Now add in tomatoes and saute until tomatoes turns mushy.
Add potatoes, mix along with tomatoes and continue to cook.
By now chickpeas would have cooked completely. Remove from cooker , drain cooked water completely and set aside.
Add boiled chickpeas into pressure cooker along with tomatoes and spices . Add ½ teaspoon of salt and mix well everything.
Add ½ cup of whisked curds and mix well.
Now add soaked rice and give a quick stir . Rice grains gets coated with oil and spices . This steps ensures that rice grains doesn’t turns mushy after cooking.
Now add in 2 cups of boiled chickpeas water ( stock ) into rice.
Add salt to taste , mix well everything , cover pressure cooker lid .
Pressure cook for just 1 whistle. When pressure settles down on its own , remove nozzle and open lid.
Add coriander leaves, fresh lime juice and ghee.
Mix well everything and serve with cucumber carrot raita and some fresh green salad.