This hearty Punjabi-style pulao is a staple at Pakistani weddings. The chickpeas provide plant protein while dates add natural sweetness. What makes it special is the caramelized onion chutney served alongside. The rice is typically aged basmati, soaked for hours before cooking. Some versions include saffron or kewra water for fragrance. The dish likely evolved from Middle Eastern majboos recipes. During Ramadan, it's a popular iftar item for sustained energy. Modern nutritionists appreciate its combination of complex carbs and fiber. The chutney's sweet-spicy profile perfectly complements the mild pulao. Traditionally cooked in large copper degs for even heat.