Heat vegetable oil in a pot over medium heat, add Masala Gossip Chana Masala sauce and sauté for 2-3 minutes until fragrant

Drain soaked basmati rice and add it to the pot. Gently sauté the rice with the sauce for a minute. Add the chickpeas and water and stir to combine.

Cover the pot with a lid and let the pulao cook over low heat until the rice is tender, and the water has been absorbed.

While the pulao is cooking, prepare an Onion Tomato Raita. In a bowl, mix the plain yogurt, chopped onion, chopped tomato, cumin powder, and salt until well combined. Refrigerate until ready to serve.

Once the pulao is cooked, remove it from heat and let it sit covered for a few minutes.

Fluff the pulao with a fork and garnish with fresh cilantro before serving.

Serve the Chana Pulao hot with the prepared Onion Tomato Raita on the side.