Heat a heavy-bottom pot over medium-low heat. Add oil. Once it begins to shimmer, add cloves, peppercorns, black cardamom and cumin seeds. Fry for a few seconds until fragrant.
Fold in chopped onions. Fry for 7 to 10 minutes on medium-low heat until an even golden brown.
Add crushed ginger, garlic, and slit chiles, and fry on low heat for one minute or until the ginger and garlic stop smelling raw.
Add turmeric powder, and stir until well-mixed.
Stir in chickpeas, and season with salt.
Fold in rice, and stir until well combined. Add water, cover with a tight-fitting lid, and bring to a boil.
Remove lid, lower to a simmer on medium heat, and let the water boil out, about 7 to 8 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 to 10 minutes.
Remove from heat and place on serving platter. Fluff with a fork.
