Chick peas pulav/Garbanzo beans pulav

Ingredients:
Chick peas(organic Garbanzo beans)
Capsicum-1 small
Cloves-4
Dried turmeric leaves-1 tbsp
Cardamon-3
Green chillie-3
Finely chopped ginger-1tbsp
Asafoetida
Curry leaves
Olive oil
Cocnut milk-2tbsp
Salt
Basmati Rice-1 cup
Cumin seeds/Jeera

Procedure:
Soak the basmati rice in a bowl of water,after washing it thorughly.(5 mints).Wash and clean the can beans(chick peas) in hot water and keep it aside.In a pan pour 3 tbsp of olive oil and add curry leaves,chopped ginger,chopped chillie,cardamon(elachi),cloves,turmeric leaves,jeera and fry them slightly.Add chopped capsicum fry for a minute.Then add the chick peas and fry for a while,until they are golden brown.Then add the soaked basmati rice,after 2 mints add water(needed as for other pulavs or may be 2 cups).Add salt and close the pan with a lid.When you get the aroma of the pulav,add coconut milk.Mix well and close the lid.Once the rice is well cooked the pulav is ready.Garnish it with corriander and curry leaves.And serve it with a raita.
For raita use my other avacoda pachadi recipe.It tastes good with the pulav.

Note:
Instead of canned chick peas , you can use the normal chickpeas after soaking it in water for several hours.If turmeric leaf is not available you can do without that or with bay leaf.Never use turmeric powder.Doesn't taste good with poweder.Fresh coconut milk or powdered coconut milk can be added.