Soak ¾ cup chana overnight or for at least 7-8 hours.
Add the chana to the Pressure cooker along with 2-3 cups of fresh water and pressure cook the chana for 7-8 whistles.
Wash and soak the basmati rice in water for 20 minutes.
Heat the pressure cooker with 2 tablespoons of oil. Add 1 bay leaf, 1-star Annies, 2-3 black pepper, ½ inch cinnamon, 1 cardamom, and 1 slit green chilli.
Add ½ cup finely chopped onion, 1 sliced capsicum, 1 teaspoon of ginger garlic paste &½ cup finely chopped tomato and sauté.
Add 1 teaspoon of cumin powder, ½ teaspoon of turmeric powder, 1 teaspoon of red chilli powder, and 1 teaspoon of coriander powder.
Now, add boiled chana and mix well.
Also, add soaked basmati rice and stir gently. Don’t break the rice grains.
Add 2 cups of water and stir gently. Then add salt & 2-3 teaspoons of chopped coriander.
Pressure cook the rice for 1 whistle on high flame and then 5 minutes on low flame. Then release the pressure from the cooker and open the lid.
Finally, Chana pulao or Chole pulao is ready to serve.