Chana pulao: Chickpea pilau

This is a great combination of protein and carbohydrates, and make a complete meal if servedwith yogurt and salad. It has less or mild spicy according to your taste. It can be packed into lunchboxes to take to school or work and is perfect eaten outdoors on a warm summer evening.
Ingredients:
11/4 lb or 500 grams basmatic rice
1/4 cup or 5 tbsp Olive oil
40z or 115 g thinly sliced onion
1 tsp fresh ginger root, cut in slivers
3 cinnamon sticks
1 tsp black peppercorns
1 tsp cumin seeds
3 black cardamom pods
salt to taste
40z or 115 g dried chickpeas, soaked overnight and cooked till tender, or
14oz 400 grams canned chickpeas, drained
Fried brwon onions
2 tbsp from 5 tbsp Olive oil
1 Large onion, thinly sliced
Method
Thoroughly wash the rice in running cold water, then leave to soak in a bowl with enough water to cover for at leaste one hour. Drain.
Heat oil in a saucepan, add onion and fry until golden brown. Add the ginger,all the spices and salt to taste and stir for one minute. Add 3 cups of water and bring to boil. Add the soaked rice and cooked or canned chickpeas. Cover the saucepan, reduce the heat, and simmer for about 15 minutes or until the rice is 90 percent cooked.
Dampen a clean, thick dishcloth with water. Remove the lid from the saucepan. Cover with the cloth, then put the lid back on tightly and set the pan over very low heat. You can also place the saucepan in a heavy frying pan to further reduce the heat. Cook like this for 25-30 minutes.

Meanwhile, heat the oil in a large saucepan, add the onion, and cook until dark golden brown and crisp as shown in the picture. Remove the onion with a slotted spoon and drain on paper towels.
Garnish the pilau with the fried brwon onions and serve.

I am sending this recipe to WYF- Party Food and Divya of Diet Foods Event.