Chana Pulao

Name: Chana Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 70 min
Yield: 4 servings (1.5 cups each)
Cuisine: north_indian
Ingredients: 1.5 cup basmati rice; 1.5 cup boiled chickpeas (or one 15-oz can, drained); 3 tbsp ghee (or use oil for a vegan option); 1 pcs onion (large, thinly sliced); 2 pcs tomatoes (medium, finely chopped); 2 tsp ginger garlic paste; 2 pcs green chili (slit lengthwise); 1 tsp cumin seeds; 1 pcs bay leaf; 1 inch cinnamon stick; 4 pcs cloves; 3 pcs green cardamom (lightly crushed); 0.5 tsp turmeric powder; 0.75 tsp red chili powder (adjust to your spice preference); 1 tsp coriander powder; 0.75 tsp garam masala; 1.5 tsp salt; 2.5 cup water; 1 tbsp lemon juice; 3 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

8/10

A fragrant one-pot rice dish featuring tender chickpeas and aromatic spices. This wholesome meal is perfect for a quick weeknight dinner or a special lunch, often served with a side of cooling raita.

PREP

15m

COOK

25m

SERVES

1.5 CUPS

927 cal

SERVINGS

METHOD · 10 STEPS

Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water to cover for 30 minutes, then drain completely.
2
Heat ghee or oil in a pressure cooker over medium heat. Make the tempering.
- Once the ghee is hot, add cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom.
- Sauté for about 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the sliced onions and sauté until they turn golden brown, which should take about 7-8 minutes. This step is key for a deep flavor.
Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2 more minutes until the oil starts to separate.
Add the boiled chickpeas to the cooker and mix gently to coat them with the masala. Sauté for a minute.
Gently add the drained rice to the cooker. Stir carefully for a minute to mix it with the masala without breaking the grains.
Pour in 2.5 cups of water and the lemon juice. Stir once gently. Secure the lid of the pressure cooker. Cook on high heat for 2 whistles (about 10-12 minutes).
Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. Gently fluff the rice with a fork to separate the grains.
Stir in the garam masala and garnish with fresh chopped coriander leaves. Serve the Chana Pulao hot with a side of raita or plain yogurt.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use long-grain basmati rice for the best texture and aroma.
2
Soaking the rice is crucial; it ensures the grains cook evenly and become long and fluffy.
3
Frying the onions until they are deeply golden brown adds a rich, sweet flavor to the pulao.
4
Don't stir the rice too much after adding water, as this can make it mushy.
5
For extra flavor, you can use the water from boiling the chickpeas (if you boiled them from scratch) instead of plain water.
6
A squeeze of lemon juice at the end helps keep the rice grains separate and adds a fresh tang.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Chana Pulao

For 4 servings

Rinse the basmati rice under cold water until the water runs clear. Soak it in enough water to cover for 30 minutes, then drain completely.

Heat ghee or oil in a pressure cooker over medium heat. Make the tempering.

Add the sliced onions and sauté until they turn golden brown, which should take about 7-8 minutes. This step is key for a deep flavor.

Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.

Stir in the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2 more minutes until the oil starts to separate.

Add the boiled chickpeas to the cooker and mix gently to coat them with the masala. Sauté for a minute.

Gently add the drained rice to the cooker. Stir carefully for a minute to mix it with the masala without breaking the grains.

Pour in 2.5 cups of water and the lemon juice. Stir once gently. Secure the lid of the pressure cooker. Cook on high heat for 2 whistles (about 10-12 minutes).

Turn off the heat and allow the pressure to release naturally. Once the pressure has settled, open the lid. Gently fluff the rice with a fork to separate the grains.

Stir in the garam masala and garnish with fresh chopped coriander leaves. Serve the Chana Pulao hot with a side of raita or plain yogurt.

What to keep in mind.

Adapt it for your goals.

Vegan

Healthy

Quick

Jain

High protein

Complete meals featuring this recipe

Aloo Paratha, Perugu and Mango Pickle

Lemon Rice, Cucumber Raita and Sutta Appalam

Mango Kefir Lassi

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