Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
Heat ghee in a medium pressure cooker over medium-low heat.
Add cumin seeds, cinnamon stick, bay leaf, cloves, cinnamon stick, mace, star anise followed by sliced onion, cook for 2-3 minutes or until onion softens.
Add ginger and green chili paste if you want it spicier (I skipped in this recipe)
Add the chickpeas, stock, turmeric powder and red chili.
Then add the rice and stir to coat well with spices and ghee.
Add 1.5 cups of water and mix well.
Now add chopped coriander, Amritsari wadiyan (broken into pieces) and ½ lemon's juice.
Cover the lid of pressure cooker and cook for until 2 whistles or 10 minutes.
Slowly release the pressure after switching off the heat and gently fluff the rice. Serve this chana pulao hot with a chilled bowl of plain yogurt or boondi raita for a quick comfort meal.