Heat oil in a large stockpot, and add onions. Fry for 10 minutes on medium-low heat till golden brown.
Add crushed ginger and garlic, and fry on low heat for one minute.
Add green chilies and fry for a few seconds.
Add whole and ground spices. Fry for 2-3 minutes till fragrant.
Stir in chickpeas.
Add water, salt and rice, and bring to a boil.
Lower to a simmer and let the water boil out, about 10 minutes.
Once the water has boiled out, bring the heat down to the lowest possible point. Wrap tight fitting lid with a cotton cloth, cover pot with it, and let the rice steam for 8-10 minutes.
Remove from heat and place on serving platter. Fluff with a fork.