Soak chickpeas for an hour.

Cook chickpeas in a pressure cooker with water for 3 whistles.

Drain the water from the cooked chickpeas, mix salt and keep it aside.

Soak the basmati rice for 30 minutes.

In a medium pan/pressure cooker, heat oil over medium heat.

Add onions, cinnamon, cloves, cardamom, bay leaf and sauté until they become soft and transparent.

Add ginger garlic paste and mix well.

Add cooked chickpeas, red chilli powder, turmeric powder, coriander powder, cumin powder and mix everything properly.

Cook for about a minute.

Add soaked basmati rice and required amount of water.

Cover and cook until the water is drained and rice is cooked well.

In case of using pressure cooker, cook over medium heat for 2 whistles.

Garnish with coriander leaves.

To make the Sweet Hot Date Onion Chutney, soak the red chilies in a cup of hot water for 10 minutes and keep it aside.

Heat oil in a frying pan and add onions.

Add required amount of salt.

Sauté until the onions become slightly brown.

Remove from the stovetop and keep them aside.

Chop dates finely.

Soak dates in water for 10 minutes so that it can be chopped easily.

Drain water from chilies.

Grind chopped dates and chilies in a mixer for about 5 minutes.

Add the onion mixture and grind to a fine smooth paste.

Serve the Pakistani Chickpeas Pulao With Sweet Hot Date Onion Chutney with Burani Raita and a roasted Papad.