Wash and clean the rice well, then soak in enough water (2 cup) for 15 minutes. Drain and keep aside.
Pressure cook the soaked chickpeas / kabuli chana / chana till well done. Keep aside.
Make a smooth paste of tomato and green chili in a blender jar, keep aside.
Now heat oil in a broad pan.
Add all the whole spices like cinnamon stick, green cardamoms, cloves, whole black peppers, bay leaf and saute for few seconds.
Then add cumin seeds and allow to splutter.
Add finely chopped onions and saute till light brown.
After that, add ginger-garlic paste and saute till raw smell goes away.
Then add the tomato-chili paste and saute.
After sauteing for 1-2 minutes, add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and salt.
Mix everything and saute till the oil ooze out from the masala paste.
Then add small potato cubes and mix with the masala.
Cover the pan and allow to cook for 2-3 minutes.
After that add the boiled chickpeas, mix again.
Cook everything for 1-2 minutes more without covering the pan.
Then add the soaked rice along with some tomato slices (1 inch).
Mix gently first and then pour 2 cup water.
Give a stir, cover the pan and allow to cook till the rice is well done over low-medium heat.
Turn off heat and keep aside for 15 minutes.
Then add finely chopped coriander leaves and gently fluff the rice.
Serve Chana Pulao along with any raita of your choice and a roasted papad for your everyday meals.