Chana Pulao is a simple one pot dish that’s flavoured with lots of spices so that every bite is a riot! Serve this with raita or your favourite curry for an easy, vegetarian dinner.
One pot recipes are such a lifesaver these days. Especially with our 3 month old daughter Mahi in the mix. Hustle has a different meaning now. So whenever I cook, I’m always thinking of maximising flavour and nutrition with minimal prep and cooking.
Kabuli chana pulao fits the bill so perfectly. Chickpeas are full of protein and I love their creamy texture when they are cooked properly. But it can also get a little heavy on its own. Which is why I also like adding vegetables to the mix. I’ve used carrots, potatoes and cauliflower this time, but beans, mushrooms, paneer also work really well in this pulao.
Chickpeas and rice is a classic combination. Chana masala and chhole aloo taste best when they are paired with some steamed or jeera rice. That was basically our inspiration when we were testing this recipe out. As you read the recipe, the list of spices and ingredients might seem a little long, but since this is one pot, the spices help add a ton of flavour to this dish. And you know, we don’t do bland food.
Canned chickpeas vs. dried chickpeas
In India, we are not big fans of canned food. And except sweet corn and condensed milk, I don’t remember ever seeing canned stuff in the kitchen. Which is why the chickpeas used in this recipe were cooked from scratch. I soak dried chickpeas overnight and then pressure cook them till they are cooked. To save time, you can cook a batch every week and store it in the refrigerator for a couple of days. But if you don’t want to take the effort, feel free to substitute with canned chickpeas. Just make sure to drain all the liquid and give them a quick rinse.
Chana Pulao Serving Suggestions
Since this chana pulao has so much flavour on its own, I recommend pairing this with a simple vegetable raita or even some greek yogurt with cumin and salt. The raita adds a cooling effect to the spices and also helps digest the chickpeas easier.
Watch Chana Pulao Recipe VideoPrint
Kabuli Chana Pulao is a one pot recipe where spices, chickpeas and rice are cooked together till the rice is fluffy. It’s a delicious weeknight dinner that doesn’t take long to cook and tastes best when paired with raita.
- 1 cup long grain Basmati Rice
- 2 tablespoon Ghee or Oil
- 1/2 teaspoon Cumin Seeds or Jeera
- 1 pinch Asafoetida or Hing
- 1/2 teaspoon Fenugreek Seeds or Methi dana
- 1 teaspoon Mustard Seeds or Rai
- 1 teaspoon Nigella Seeds or Kalonji
- 1 teaspoon Fennel or Saunf
- 1 Bay leaf
- 2 Green Cardamoms
- 2 2″ Cinnamon Sticks
- 1 cup sliced Onions
- 2 teaspoon Ginger – Garlic Paste
- 1 cup boiled Chickpeas or Kabuli Chana
- 1 medium Potato, diced into cubes
- 1/2 cup diced Carrot
- 1/2 cup Cauliflower Florets
- 1/2 cup chopped Tomato
- 1/2 teaspoon Turmeric powder or Haldi
- 1/2 teaspoon Chili powder
- 1 1/2 teaspoon Salt
- 1/4 teaspoon Garam Masala
- 1 teaspoon Kasuri Methi
- 2 tablespoon freshly chopped Coriander
- Prep rice: Wash and soak the rice for 15 minutes.
- Tempering: Heat ghee in a heavy bottomed pan. Add cumin seeds, asafoetida, fenugreek seeds, mustard seeds, nigella seeds and fennel and let the seeds crackle.
- Cook the aromatics: Next add bay leaf, cardamoms and cinnamon and fry for a few seconds. Add the onions and fry till they are slightly brown. Add the ginger garlic paste and cook for 1/2 a minute stirring continuously.
- Add the rest: Add boiled chickpeas along with potatoes, carrots, cauliflower and salt and cook for two minutes stirring occasionally. Add the tomatoes, turmeric and chilli powder and cook for another minute or two. Next add the soaked rice and 2 cups of water. Also add the garam masala and crushed kasuri methi. Give this a quick stir.
- Cook the rice: Once the rice comes to a boil, lower the heat and cook covered till the rice is done and all the water has been absorbed. Take off the heat. Fluff rice with a fork. Serve hot garnished with the chopped coriander.
- Chickpeas: Canned chickpeas can be used in this recipe. Just drain off all the liquid and give them a quick rinse before adding them to the pot
- Rice: You can substitute short grained rice for basmati rice. The cooking time will have to be adjusted
- Vegetables: Apart from the vegetables mentioned above, beans, mushrooms, paneer also taste great in this pulao
- Water: To add more flavour, you can use vegetable or chicken stock instead of water
- Vegan Chana Pulao: To make this recipe vegan, use oil instead of ghee