Chana Pulao is a delicious and nutritious dish made with rice, chickpeas, and spices. It is a popular vegetarian dish in India and is often served as a one-pot meal. The dish is known for its rich and aromatic flavor, making it a staple in Indian households. It can be enjoyed as a main dish or as a side dish with raita or chutney.
Assemble all ingredients together to avoid last minute rush.
Soak chickpeas/Chana overnight or at least 6-7 hours. If you are using pre-boiled chickpeas or leftover chickpeas, then simply jump to cooking.
After soaking, pressure cook chickpeas with 1 tsp salt until soften.
Soak rice for 20-30 minutes. I would recommend to use basmati rice for Chana Pulao Recipe.
Wash and finely chop onion and tomato.
Cooking to make Chana Pulao Recipe
Heat oil in a Kadai or Pan over medium heat and sauté bay leaf, star anise, cloves, cinnamon, cardamom and cumin seeds till spices turn aromatic.
Then, add chopped onion and ginger garlic paste. Sauté till onion turns golden brown.
Now, add chopped tomatoes and mix well. Tomatoes will start soften.
Add turmeric powder, red chili powder, coriander powder, amchur powder, and salt. Sauté well.
Now, add boiled chickpeas and sauté for 2-3 minutes. Let chickpeas absorb spices well.
Add soaked rice and mix well with the chickpeas. Add 2 cup of water and stir well. Also, add garam masala and crushed kasoori methi. Mix gently.
Let the rice comes to a boil over high to medium heat. Then lower the heat to low and cook until rice is done and water is absorbed completely.
Lastly, garnish with fresh chopped coriander leaves.
Serve Chana Pulao along with raita and masala papad.
Notes & Tips
Notes & Comments
Chana Pulao or Chana Pilaf, also called as Kabuli Pulao because white chickpeas are also called as Kabuli Chana which is one of the main ingredients of this recipe
To make it easier and convenient, you can boil chana in advance and store in an Airtight Container. Boiled Chana stays good for 2-3 days in refrigerator.
This recipe can be made in a pot
For best results, let the Chickpeas soak until they are soft
Chana Pulao is a one pot simple comforting food, made with white chickpeas (garbanzo beans), rice, Indian spices and some herbs. This One Pot Recipe is also known as Chickpea Rice or Chickpea Pilaf in many regions and is prepared with slightly different variations.
FAQsWhat is the difference between Pulao and Biryani?Biryani is made using the draining method of cooking-- means the rice is par-boiled in water, and then drained, dried and used to layer up with meat or vegetables. Pulao, on the other hand is made using the absorption method of cooking – means the amount of water or stock is completely absorbed by the rice and vegetables in the dish.
Nutrition Information (Note: Approximate)
Nutrition Facts
Chana Pulao Recipe
Amount per Serving
Calories
479
% Daily Value*
Fat
16
g
25
%
Saturated Fat
1
g
6
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Sodium
797
mg
35
%
Potassium
431
mg
12
%
Carbohydrates
73
g
24
%
Fiber
7
g
29
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
386
IU
8
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
1
mg
10
%
Vitamin B6
0.3
mg
15
%
Vitamin C
12
mg
15
%
Vitamin E
3
mg
20
%
Vitamin K
16
µg
15
%
Calcium
84
mg
8
%
Iron
3
mg
17
%
Magnesium
60
mg
15
%
Zinc
2
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.