1. Soak channa overnight and cook till tender.
2. Heat ghee in a pan.
3. Fry cashews and raisins and keep aside.
4. In the same ghee, splutter cloves, cinnamon and cardamom.
5. Add washed rice and fry.
6. Add 4 cups water and salt. Keep closed and cook on low flame.
7. Grind masala ingredients into a smooth paste.
8. Heat some oil/ghee and saute chopped onion.
9. Add ground masala and cook till raw flavour leaves.
10. Add diced tomato and saute.
11. Add salt.
12. In a flat vessel, mix the masala and channa.
13. Add the rice and mix gently.
14. Garnish with fried cashews and raisins.
15. This pulao smells and tastes better after 5-6 hours.

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