Soak 100 grams Kabuli channa for 5 to 6 hours and boil. Soak 1/2 kg rice for half an hour and put on flame.
Then add chick peas, 2 tbsp clarified butter, 1/4 tsp white cumin, 1 bay leaf, few whole black peppers, 1 cardamom, few cinnamon sticks and few cloves and stir well.
Add water as required and cook until water dries up. You delicious Kabuli Chana Pulao is ready to serve.