Rinse and Soak the rice for 30 minutes.
In a wok or a heavy bottom pan add the oil.
Once it gets a bit hot add the onions.
Shallow fry them until they turn a bit brown.
Now add the ginger paste, cumin seeds, cinnamon stick, coriander seeds, cardamom, Bay Leaf and saute for 2-3 minutes.
Add turmeric and 1/4 cup water and let the masala simmer on slow for 2-3 minutes.
Now add the boiled chickpeas and rice and give everything a quick stir.
Add the remaining water and let the mix come to a boil.
Once you get a boil, reduce the stove to medium and let the rice cook.
Once you see the water is reduced to 1/2 cup reduce the stove to minimum and let the rice cook until all the water is absorbed.
Do not stir too frequently or you will break the rice.
Once the rice is done switch off and let the pulao rest for 10-15 minutes.
Serve it with Raita or yogurt.