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Kabuli Chana Pulao served in a bowl with onions and a salad

Kabuli Chana Pulao

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.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Portions
Calories 399kcal
Author Richa


  • 1 cup Basmati Rice long grain
  • 2 tablespoon Ghee / Oil
  • ½ teaspoon Cumin Seeds / Jeera
  • 1 pinch Asafoetida / Hing
  • ½ teaspoon Fenugreek Seeds / Methi dana
  • 1 teaspoon Mustard Seeds / Rai
  • 1 teaspoon Nigella Seeds / Kalonji
  • 1 teaspoon Fennel / Saunf
  • 1 Bay leaf
  • 2 Green Cardamoms
  • 2 2 Cinnamon Sticks
  • 1 cup Onions sliced
  • 2 teaspoon Ginger - Garlic Paste
  • 1 cup Chickpeas or Kabuli Chana boiled
  • 1 Potato diced into cubes (medium)
  • ½ cup Carrot diced
  • ½ cup Cauliflower Florets
  • ½ cup Tomato chopped
  • ½ teaspoon Turmeric powder or Haldi
  • ½ teaspoon Chili powder
  • 1 ½ teaspoon Salt
  • ¼ teaspoon Garam Masala
  • 1 teaspoon Kasuri Methi
  • 2 tablespoon Coriander freshly chopped


  • Wash and soak the rice for 15 minutes.
  • Heat ghee in a heavy bottomed pan. Add cumin seeds, asafoetida, fenugreek seeds, mustard seeds, nigella seeds and fennel and let the seeds crackle.
  • 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 ½ a minute stirring continuously.
  • 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.
  • 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. 


  1. 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
  2. Rice: You can substitute short grained rice for basmati rice. The cooking time will have to be adjusted
  3. Vegetables: Apart from the vegetables mentioned above, beans, mushrooms, paneer also taste great in this pulao
  4. Water: To add more flavor, you can use vegetable or chicken stock instead of water
  5. Vegan Chana Pulao: To make this recipe vegan, use oil instead of ghee


Calories: 399kcal | Carbohydrates: 69g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 905mg | Potassium: 614mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2916IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 3mg