chana pulao recipe | chole pulao recipe | chickpea rice recipe

making chana pulao recipe

chana pulao recipe | kabuli chana pulao recipe

Rice recipes are a lifesaver when you can’t think of anything else. Don’t have any vegetables in the refrigerator? Make a khichdi. Have some veggies, a little bit of everything? Make a pulao. Just have a lot of frozen chicken, whip up a pulao! I’s just so simple. Besides, rice is everyone’s favorite because it tastes so good with just about anything. It’s filling and saves a lot of cook time.

One such much-loved rice recipe at my place is the kabuli chana pulao (काबुली चना पुलाव). If you love chana and rice, this dish will blow your mind. It is mildly spicy, very high flavours, and super-easy to make.

Kabuli chana are also called safed chane in Hindi. They are called garbanzo beans and chickpea in English. You can also call this dish garbanzo beans rice.

how to prepare chana pulao recipe

making chana pulao recipe

Like any other recipe involving kabuli chana or the garbanzo beans, it starts with soaking them overnight and boiling them with some salt. The chana should be boiled until soft. They should melt in your mouth yet hold their shape well and not turn mushy.

Next, you saute the whole spices. In go the usual basic ingredients such as onion, garlic, ginger, and tomatoes. I have used the spices very sparingly, just enough to flavour the dish without overpowering the taste of other ingredients. I have used Everest Chole Masala for this dish. You may also use my homemade chole masala powder if you like that on better.

Finally, in goes the kabuli chana. Saute it with the spicy masala for a few minutes and then add in the rice. Saute some more. Then add hot water and cook the pulao like you usually do.

I have used mint and coriander leaves towards the end. And after dishing the chana pulao out in the serving bowl, I have garnished it with some spring onion greens. They have a nice crunch which enhances the texture of the pulao without overshadowing the fragrances of mint and fresh coriander.

making chana pulao recipe in pressure cooker

making chana pulao recipe

You can make the chana pulao recipe in the pressure cooker. I have made it in a handi. It ensures perfectly cooked rice with grains separated. While cooking in pressure cooker, you will need a bit less water. Adjust the amount of water depending on your rice and pressure cooker.

If you are looking for more rice recipes, do check out my collection here – Best Indian Rice Recipes

Now let’s see how to prepare delicious and quick kabuli chana pulao recipe.

how to make chana pulao recipe

5.0 from 3 reviews
chana pulao recipe | chole pulao recipe | chickpea rice recipe
 
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Cook time
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chana pulao recipe is a quick and easy preparation of rice cooked with chickpeas, spices, and herbs. chana pulao tastes great with boondi raita and salad.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3-4
Ingredients
  • Boiled chana - 3 cups, and stock reserved
  • Basmati rice - 1 & ½ cups, soaked for 20 minutes & drained
  • Ghee - 3 tbsp
  • Onions - 1 cup, sliced
  • Tomatoes - ½ cup, finely chopped
  • Garlic - 15 small cloves, finely crushed
  • Ginger - 1 inch, finely crushed
  • Green chilies - 2, slit lengthwise
  • Curd - ¼ cup
  • Turmeric powder - ¼ tsp
  • Byadgi red chili - 1 tsp
  • Everest chole masala - 1 & ½ tbsp
  • Salt - to taste
  • Water - as needed
  • Fresh coriander - a handful, finely chopped
  • Fresh mint - a handful
  • Spring onion greens - for garnishing (OPTIONAL)
Whole Spices
  • Shahi jeera / caraway seeds - ½ tsp
  • Cinnamon - 1 inch stick
  • Bay leaves - 4 small
  • Green cardamoms - 2
  • Cloves - 2
  • Black peppercorns - 6
Instructions
  1. Soak 1 cup chole overnight. Drain them and pressure cook them with enough water and some salt. You will get 3 cups of boiled chana because chana triples in volume.
  2. Heat a handi or a pot, add ghee to it. Add in the whole spices and saute for a few seconds until they puff up and become fragrant.
  3. Add in the sliced onions and saute until golden.
  4. Add the crushed ginger and garlic. Saute until the raw smell goes away.
  5. Add tomatoes and cook until they turn mushy.
  6. When the ghee begins to separate, add in the ground spices; turmeric, byadgi red chili, and Everest chole masala. Saute for a few seconds.
  7. Add in the curd and saute until more fat begins to separate.
  8. Add in the drained chickpeas. Reserve the water in which they were boiled (stock).
  9. Saute the chickpeas for 2-3 minutes with the spices.
  10. Add in the drained rice.
  11. Saute the rice with the spices and chickpeas for 2 minutes. Sprinkle some water if the rice sticks to the bottom of the handi.
  12. Add the stock and some water to the rice. In total, there should be 3 & ½ cups of liquid. I had 2 & ½ cups of stock and I topped it up with 1 cup of plain water.
  13. Toss in the green chilies.
  14. Add salt at this stage and mix gently. Let everything come to a boil.
  15. When most of the water gets absorbed and you see holes forming on the surface of the pulao, turn the heat to low.
  16. Cover the handi with a tight-fitting lid. Cook the pulao on low flame on dum for 10 minutes.
  17. Turn off the flame. Let the pulao rest. Open the handi after 10 minutes.
  18. Fluff it up gently with the back of the spoon. Add the fresh coriander and mint leaves. Mix gently.
  19. Chana pulao recipe is ready. Dish out the chana pulao in a serving bowl and garnish with some finely chopped spring onion greens.
  20. Enjoy the chana pulao hot with some chilled boondi raita and salad.

chana pulao recipe with step by step pictures


Step 1

Soak 1 cup chole overnight. Drain them and pressure cook them with enough water and some salt. You will get 3 cups of boiled chana because chana triples in volume.

making chana pulao recipe


Step 2

Heat a handi or a pot, add 3 tbsp ghee to it. Add in the whole spices; 1-inch cinnamon stick, 4 small bay leaves, 6 black peppercorns, 2 cloves, 2 green cardamoms, 1/2 tsp shahi jeera / caraway seeds. Saute for a few seconds until they puff up and become fragrant.

making chana pulao recipe


Step 3

Add in 1 cup finely sliced onions and saute until golden.

making chana pulao recipe


Step 4

Add 1-inch ginger and 15 small cloves of garlic, both finely crushed. Saute until the raw smell goes away.

making chana pulao recipe


Step 5

Add 1/2 cup finely chopped tomatoes and cook until they turn mushy.

making chana pulao recipe


Step 6

When the ghee begins to separate, add in the ground spices; 1/4 tsp turmeric, 1 tsp byadgi red chili, and 1 & 1/2 tbsp Everest chole masala. Saute for a few seconds.

making chana pulao recipe


Step 7

Add 1/4 cup of whisked curd.

making chana pulao recipe


Step 8

Saute until more fat begins to separate.

making chana pulao recipe


Step 9

Add in the drained chickpeas. Reserve the water in which they were boiled (stock).

making chana pulao recipe


Step 10

Saute the chickpeas for 2-3 minutes with the spices.

making chana pulao recipe


Step 11

Add in 1 & 1/2 cup of rice that has been rinsed, soaked for 20 minutes and drained.

making chana pulao recipe


Step 12

Saute the rice with the spices and chickpeas for 2 minutes. Sprinkle some water if the rice sticks to the bottom of the handi.

making chana pulao recipe


Step 13

Add the stock and some water to the rice. In total, there should be 3 & 1/2 cups of liquid. I had 2 & 1/2 cups of stock and I topped it up with 1 cup of plain water.

making chana pulao recipe


Step 14

Toss in 2 slit green chilies.

making chana pulao recipe


Step 15

Add salt at this stage and mix gently. Let everything come to a boil.

making chana pulao recipe


Step 16

When most of the water gets absorbed and you see holes forming on the surface of the pulao, turn the heat to low.

making chana pulao recipe


Step 17

Cover the handi with a tight-fitting lid. Cook the pulao on low flame on dum for 10 minutes.

making chana pulao recipe


Step 18

Turn off the flame. Let the pulao rest. Open the handi after 10 minutes.

making chana pulao recipe


Step 19

Fluff it up gently with the back of the spoon. Add in a handful of fresh coriander and mint leaves. Mix gently.

making chana pulao recipe


Step 20

Chana pulao recipe is ready. Dish out the chana pulao in a serving bowl and garnish with some finely chopped spring onion greens. Enjoy the chana pulao hot with some chilled boondi raita, papad and salad.

making chana pulao recipe

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5 Comments

  • Reply
    prerana
    January 14, 2019 at 5:57 am

    i am going to make this tonight but i do not have spring onions. will that make a major difference?

    • Reply
      Monica
      January 14, 2019 at 3:00 pm

      Yes you can skip spring onion greens. Doesn’t make a difference in taste. 😊

  • Reply
    rupali
    April 2, 2019 at 5:49 pm

    Hi. I came back to let you know the chana pulao turned out very fragrant. Loved the combo with boondi raita so much. thanks for a great share.

    • Reply
      monica
      April 3, 2019 at 7:04 pm

      Thank you Rupali, for coming back and sharing your experience. I am glad you enjoyed the chana pulao. Happy cooking!

  • Reply
    Sunakshi Amit
    May 17, 2019 at 7:27 pm

    What a spread..everything looks so good.. chilled boondi raita will pair nicely with garma garam chana pulao.

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