Chana Pulao Recipe – Easy, Flavorful & Perfect One-Pot Meal

Chana Pulao is a flavorful and comforting rice dish made with boiled chickpeas, aromatic spices, and basmati rice. This chana pulao recipe is easy to prepare and makes a perfect one-pot meal for lunch and dinner. With its delicious taste, it is a satisfying dish that can be prepared on busy weekdays, special occasions, or when you want some comfort food!

About Chana Pulao

Many names, white chickpeas, kabuli chana, and garbanzo beans are known as Chana. It is one of the highly nutritious, protein-rich legumes widely used in several recipes. Curry’s, Chaat’s, Soups, and even in rice dishes like this chickpea pulao, that is what I’m sharing with you today!

This chickpea pulao is one of the famous street foods of North India, especially in Delhi. You can find this in local dhabas and side stalls. The street version offers a tangy flavour from using chaat masala and amchur (dried mango powder).

But I will share a simple version by using pantry ingredients. This chole pulao recipe includes long-grained basmati rice and cooked white chickpeas. Both are cooked with onion, tomato, and aromatic whole spices until fluffy and soft. The separated grains, melt-in-the-mouth chickpeas with authentic taste, say it all!

I think I’ll never find a comforting rice recipe like this chickpea pulao! Genuinely. I loved it so much. When I didn’t find a way to make something quick and filling, I used to make it. Vegetable Pulao and Tomato Rice are also favourite meals on my menu card. These one-pot rice meals save time, too!

Ingredients

Rice- I have used long-grain basmati rice for fluffy and separate grains. You can use brown rice or normal rice, too; they also work well. Soak the rice before cooking to improve the texture.

Chickpeas (Chana)- You can use homemade boiled chickpeas or canned chickpeas, too, for quicker preparation. Make sure they are soft and well-cooked.

Whole Spices- Cumin seeds, black pepper, cloves, cinnamon, and bay leaf for a rich aroma and authentic taste. You can add green cardamom and star anise, too.

Spices Blend- Chana masala and garam masala are used here. For some tang, chaat masala is good.

Onion- Red and yellow onions can both be used. Slice them evenly into pieces to add sweetness to the pulao. I used red onion.

Tomato- Add slightly tanginess, but it’s optional to use.

Ginger & Garlic Paste- For some warmth and to enhance the flavour of pulao.

Green Chilli- To add a mild spicy kick.

Cilantro- Chop them to garnish.

Salt- Regular white salt and rock salt can both be used.

Oil- I use mustard oil, but you can use ghee for a richer taste. For a lighter taste, oil is best.

How to make chana pulao recipe

I have boiled these chickpeas for a few hours before the shoot. If you want to cook them, then first soak 1/2 cup of chickpeas overnight; if not, then at least 4 to 5 hours. When you want to cook, drain the water from the soaked chickpeas and add them to a pressure cooker with 2 cups of water and some salt. Pressure cook for 7 to 8 whistles, then turn off the flame and release the pressure naturally. You can check the step-by-step method in this Punjabi Chole Recipe.

1. Take one cup of basmati rice in a bowl, rinse it in clean water so that the starch is removed properly. After washing, soak them in enough water for 30 minutes.

2. After soaking, heat one tablespoon of oil in a pressure cooker with 1 tsp cumin seeds, 1 bay leaf, 2 cloves, 2 black peppers, and 1 cinnamon on medium heat. Let them crackle.

3. Now add sliced onion and saute it.

4. When the onions are golden, add chopped tomato and ginger garlic paste to it.

5. When the tomatoes are soft, add chopped green chillies, 1/2 tsp garam masala, and 1/2 tsp chana masala.

6. Mix and saute all the ingredients together for a minute.

7. Now add the soaked rice and boiled chickpeas to it.

8. Pour 2 cups of water into it.

9. Mix all the ingredients well and close the cooker lid. Pressure cook for 1 to 2 whistles on high heat, then turn off the flame.

10. When the pressure calms down, you see the rice is perfectly cooked.

11. Now, fluff gently, add some chopped cilantro and the chana pulao recipe is ready to serve.

Serving

Chana pulao tastes best when served hot with boondi raita, cucumber raita, and aloo raita. It also pairs well with refreshing drinks like lassi and masala chaas. You can serve them with pickle, salad, and papad for a complete meal. This chickpea pulao is also a good option for lunch boxes.

Tips

• Use long-grained basmati rice for a fluffy texture.

• Always soak the rice for 20-30 minutes before cooking.

• Use previously cooked chickpeas for faster preparation.

• Use cilantro to add some freshness to the pulao.

FAQs