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Chana Pulao

This chana pulao is a wholesome meal made with tender chickpeas, and fluffy rice seasoned with simple spices and refreshing herbs perfect for a weeknight comfort meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course, Rice Dishes
Cuisine Indian, Pakistani
Servings 6 servings

Ingredients
  

  • 1 cup Chickpeas, dried or 2.5 to 3 cups cooked chickpeas
  • 1 cup Basmati Rice washed, and soaked for 15 minutes
  • ½ cup Neutral oil
  • 1 Onion, medium chopped
  • 1 Tomato, medium chopped or ½ cup crushed tomato
  • 1 tablespoon Coriander powder
  • 1 teaspoon Cumin powder
  • ½ -1 teaspoon Garam Masala
  • 1-2 teaspoons Mint leaves, dried
  • 2-3 Green chilli
  • ½ cup Cilantro Chopped
  • 1-2 tablespoons Lemon juice
  • Salt as per taste

Whole Spices

  • 3 Green cardamoms, small
  • 1 teaspoon Cumin seeds (whole)
  • 1 Bay leaf
  • 10 Black peppercorn
  • 2 Black Cardamom
  • 1 inch Cinnamon stick
  • 5 Cloves

Instructions
 

Preparing the chickpeas

  • In a pot, soak the chickpeas for 8 to 10 hours or overnight.
  • Add chickpeas to a large pot with a bit of salt and add water. Bring it to a boil and cook for 30-45 minutes. The cooking time will vary based on how long you soaked the chickpeas.
  • Once cooked, drain the chickpeas and use them for the pulao.
  • If using canned chickpeas, drain and wash the chickpeas before using.

Chana Pulao

  • Wash and soak the Basmati rice, and set it aside for at least 15 minutes.
  • In a wide mouth pot, add oil and chopped/sliced onion on medium heat.
  • Once the onions are translucent & soft, add the whole spices(cloves, bay leaf, big and small cardamom, cinnamon, black peppercorn and cumin seeds). Cook till the spices are fragrant.
  • Add the ginger & garlic paste and cook for a couple of minutes.
  • Add a couple of tablespoons of water to avoid burning the spices if it's too hot.
  • Next, add the ground spices - cumin, coriander and garam masala. Mix well.
  • Add the chopped/crushed tomato, dry mint leaves and the slit green chilli. Mix to incorporate.
  • Add the chickpeas and soaked Basmati rice. Mix well. Add lemon juice. Next, add the water. Add enough water so that it is ½-inch above the rice.
  • Let the water boil, then cover and cook the rice on low heat for 10-15 until the rice has soaked all the moisture and is cooked. If the rice is fully cooked and extra water remains, cook uncovered for 5 minutes to help if remaining.
  • Then turn off the heat, fluff the rice with a fork and sprinkle your rice with cilantro and green chilli if using.
  • Serve chana pulao with raita or yogurt kachumber.

Notes

While preparing the chickpeas, you can add  ½- 1 teaspoon of baking soda to help soften the outer skin of the chickpeas. 
You can also use an Instant Pot or pressure cooker to prepare the chickpeas a little quicker. 
Alternatively, you can also use canned chickpeas. Wash and drain the chickpeas before using for the recipe. 
Keyword Chana Pulao, Chickpea and Rice Pilaf