If using dried chickpeas, soak them overnight and pressure cook for 4 whistles in  medium heat. If using canned chickpeas, drain and rinse them thoroughly.

Heat oil or ghee in a large pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until aromatic.

Add the sliced onions and green chilies. Cook until the onions turn golden brown. Add the ginger-garlic paste and sauté for another minute. Then, add the chopped tomatoes and cook until they become soft and mushy.

Stir in turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Cook the mixture for a couple of minutes until the spices are well incorporated.

Add the cooked chickpeas to the pan and mix well with the spice mixture.

Add the soaked and drained Basmati rice. Gently mix to coat the rice with the spices and chickpeas. Pour in 2 cups of water  and add salt to taste.

If using a pressure cooker, close the lid and cook for 2 whistles. If using a pan, bring the mixture to a boil, reduce the heat, cover, and let it simmer for about 10-12 minutes, or until the rice is cooked and the liquid is absorbed.

Once the pulao is cooked, let it sit for a few minutes. Fluff the rice gently with a fork. Garnish with fresh coriander leaves and sprinkle fried onions on top.