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chana pulao recipe | chole pulao recipe | fragrant chickpea rice recipe

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chana pulao recipe with step by step photos – one pot spiced fragrant pulao recipe made with cooked chickpeas.

chana pulao one of those rare pulaos that was not much made at home. whilst studying in college, we had a hyderabadi aunty as our neighbor who would make fabulous pulaos and biryanis. the rice was always cooked to perfection and the taste of her pulaos and biryanis were just heavenly. i still do remember her chana pulao and it used to be awesome.

well, while making this chana pulao recipe and writing this post i do remember the aroma and taste of her chana pulao. few more delicious chana recipes on blog are:

  1. chana biryani
  2. chana masala
  3. amritsari chole
  4. chana chaat
  5. falafel
  6. punjabi chole masala
  7. easy chole recipe.

for the chana pulao obviously you have to first cook the chickpeas (safed chana or kabuli chana in hindi). if you have leftover boiled chickpeas than these too can be added. canned chickpeas can also be added.

the chole pulao has to be made with basmati rice and ghee or else something will be a little amiss if you do not use basmati rice and ghee. this is a simple and easy pulao to make.

the chana pulao can be served with any raita and a side salad. I served the chole pulao with palak raita and onion-tomato salad-kachumber.

If you are looking for more pulao recipes then do check vegetable pulao, kashmiri pulao, veg pulao in pressure cooker. matar pulao, choliya pulaomethi pulao and mushroom pulao.

chole pulao or chana pulao recipe below:

3.5 from 12 votes
chana pulao recipe | chole pulao recipe | fragrant chickpea rice recipe
prep time
20 mins
cook time
30 mins
total time
50 mins
 
chana pulao recipe - an aromatic pulao made with white chickpeas/garbanzo beans/kabuli chana
course: main course
cuisine: north indian
servings: 3 -4
author: dassana amit
ingredients (1 cup = 250 ml)
main ingredients for chana pulao:
  • ¾ cup white chickpeas (safed chana or kabuli chana or chole)
  • 1 cup heaped basmati rice, 200 grams rice
  • 1 medium to large onion, sliced thinly
  • 1 medium tomato, chopped
  • ¼ teaspoon red chili powder (lal mirch powder)
  • 1 pinch garam masala powder
  • 1 pinch turmeric powder (haldi)
  • 1 pinch saffron strands - optional, (kesar)
  • ½ teaspoon lemon or lime juice or 1 teaspoon yogurt (dahi or curd)
  • 2 tablespoon ghee or oil
  • 1.75 cups water for pressure cooking the rice
  • a few chopped mint leaves for garnish (or coriander keaves)
  • salt as required
whole spices for chana pulao:
  • ½ teaspoon caraway seeds (shahjeera)
  • 1 black cardamom (badi elaichi)
  • 2 small green cardamom (hari elaichi or choti elaichi)
  • 2 single thin strand of mace (jayitri or javitri)
  • 1 tej patta (indian bay leaf)
  • 2 to 3 cloves (lavang)
  • 1 inch cinnamon stick (dalchini)
for the green paste:
  • ¾ inch ginger, chopped (adrak)
  • 3 to 4 garlic, chopped (lahsun)
  • 1 tablespoon mint leaves, chopped (pudina patta)
  • 3 tablespoon coriander leaves, chopped (dhania patta)
  • 1 green chili, chopped (hari mirch)
  • ½ to 1 tablespoon water for grinding
how to make recipe
preparation for chana pulao recipe:
  1. rinse and soak the chana (white chickpeas or chole) overnight or for 8 to 9 hours in enough water.

  2. drain them well. 

  3. then add the drained chana to the pressure cooker. add 3 to 3.5 cups water.

  4. also add about 1/2 tsp of salt and pressure cook for 12 to 14 whistles or more, till the chickpeas are tender and cooked well.
  5. drain the cooked chana and keep aside.

  6. rinse the rice very well in water till the water runs clear of starch.
  7. then soak the rice in enough water for 30 mins. strain and keep aside.
  8. make a smooth paste of the ingredients, mentioned under 'green paste' in a chutney grinder or magic bullet with very little water. keep this green paste aside
  9. slice the onion and chop the tomato.
making chana pulao recipe:
  1. in a pressure cooker heat ghee or oil and add all the whole spices – caraway seeds, cardamoms, mace, cinnamon, cloves, bay leaf.
  2. saute the whole garam masala or whole spices for some seconds till fragrant, and then add the sliced onions.
  3. saute the onions till golden brown.
  4. now add the green paste and saute till the raw aroma of the ginger-garlic goes away. add the chopped tomatoes and saute for two minutes.
  5. next add the turmeric powder, red chili powder and garam masala powder.
  6. saute the tomatoes for a minute or so and add the basmati rice. mix well and saute the entire mixture for a minute.
  7. add the drained cooked chana (chickpeas).

  8. add the curd or lemon juice, saffron threads and again mix everything well.
  9. now add 1.75 cups of water.
  10. season with salt and pressure cook chana pulao for 2 to 3 whistles. i pressure cooked for 2 whistles.

  11. when the pressure settles down on its own, then open the lid of the cooker.
  12. gently fluff the rice.
  13. garnish the chana pulao with coriander leaves or mint leaves. 

  14. serve chana pulao hot with raita, pickle, papad or any veg salad.

recipe notes

this chana pulao recipe can also be made in a pot or pan.

  • just add 2 cups water to the rice in a deep pot or pan.
  • cover and cook till the rice grains are done and all the water is absorbed.


step by step chole pulao or chana pulao recipe:

1. rinse and then soak ¾ cup chickpeas/chole/chana overnight or for 8 to 9 hours in enough water.

2. drain them well. then add to the pressure cooker. also add about ½ tsp of salt.

3. add 3 to 3.5 cups water.

4. pressure cook for 12 to 14 whistles or for about 20 minutes, till the chickpeas are tender and cooked very well.

5. again drain the cooked chickpeas/chana and keep aside.

6. rinse 1 cup heaped basmati rice very well in water till the water runs clear of starch. then soak the rice in enough water for 30 mins. later strain and keep aside.

7. in a small grinder or chutney grinder or magic bullet, add ¾ inch ginger/adrak (chopped), 3 to 4 garlic/lahsun (chopped), 1 tbsp chopped mint/pudina patta, 3 tbsp chopped coriander/dhania patta and 1 green chili (chopped).

8. make a semi fine or a fine paste of the ingredients with ½ to 1 tbsp water. keep this green paste aside.

9. in a pressure cooker heat ghee or oil and add all the whole spices – ½ tsp caraway seeds, 1 black cardamom, 2 green cardamom, 1 to 2 single strands of mace, 1 inch cinnamon, 2 to 3 cloves and 1 tej patta. saute the whole garam masala or whole spices for some seconds till fragrant.

10. then add sliced onions.


11. saute the onions till light brown or golden brown.

12. now add the green paste and saute till the raw aroma of the ginger-garlic goes away.

13. next add the chopped tomatoes. stir and saute for 1 to 2 minutes.

14. then add a pinch of turmeric powder, ¼ tsp red chili powder and a pinch of garam masala powder. mix well.

15. add the basmati rice.

16. mix well and saute the entire mixture for a minute.

17. add ½ tsp lemon juice.

18. then add a pinch of saffron threads (optional). mix everything well.


19. add the drained cooked chickpeas.

20. then add water.


21. season with salt and stir well. pressure cook on a medium for 2 to 3 whistles or for 10 to 12 minutes. i pressure cooked for 2 whistles.


22. when the pressure settles down on its own, then open the lid of the cooker. gently fluff the rice.

23. garnish with coriander leaves or mint leaves and serve chana pulao hot with raita, pickle, papad or any veg salad.




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This post was last modified on February 10, 2018, 4:42 pm

    Categories Dinner RecipesKids RecipesNorth Indian RecipesRice Recipes

View Comments (30)

  • Hi Dassana,

    After I tried this pulao last evening I gained confidence that I can make a good pulao :):):)
    Taste and Aroma were awesome.....I even shared it with my friends...
    Thank you for this really awesome recipe.

    • thanks lakshmi. when i started cooking pulao was one thing that i could not get right. most of the times the rice would become mushy. but now i do make a decent pulao.

    • yes you can use canned chickpeas. i have never used canned chickpeas, so i don't know how they taste. but i have seen food bloggers using canned chickpeas in their recipes.

  • I make this recipe rather frequently in my home. I typically have all these ingredients on hand. It's amazing how you transform simple ingredients into something so delicious!! Even my sister (a picky meat eater!!) likes this recipe. I made this for dinner the other night and my mom thoroughly enjoyed it. Your recipes have brought a lot of flavor into our home. My most favorite thing about your recipes is how much soul there is; I see all over your blog how passionate you are about food. Your blog really inspires me! I love food and preparing food, and seeing how wonderfully you do it makes my heart happy. Your blog has taught me recipes I will be using for years to come. :) So thank you again for making this blog!!! I hope you had a happy Diwali !!!

    • thanks again alli. actually with simple ingredients, food can be made flavorful as well as delicious. your comment is so encouraging and positive, alli :-) feeling motivated :-) we had a nice quiet diwali. wish you too a happy diwali.

  • Thanks for the recipe Dassana. I prepared it a couple of days ago and everyone at home loved it. Simple and tasty.
    I've tried quite a few of ur recipes....all have turned out yumm.
    Thanks once again! :-)

  • Hai Dassana I am new to your website.Happen to goggle for some recipes and came across your website.just amazing website.real simple to follow recipes.I am not a good cook.Wanted to ask about chana pulao recipe above ....can it be prepared with cooked rice ?if not how do I prepare on without a pressure cooker?
    thanks again.

    • thanks minder. it can be prepared with cooked rice but it will be a different recipe. if you want to make it in a pan then use canned chickpeas since they are precooked or you have to cook the chickpeas separately and that will take time. rest process is same.

  • Hi Dassana,
    After step 16 is it okay to add the salt and transfer to a rice cooker instead of pressure cooker? Is there any difference?
    Thanks,
    Michelle

  • Hi Dassana,

    This pulao is simply awesome!!!
    Such a wonderful blog with tasty and easy to do recipes. I have tried around ten of your recipes and each one was a BIG hit with my family. The step by step procedure along with the photographs helps a lot. My personal favourite are the stove top nan and shahi tukra. I never imagined that these recipes can be so simple to make. Thanks a ton and pls continue posting more recipes.?

  • Hi Dasanna,

    Everytime I google any recipes, the first site I look for is vegrecipesofindia.com. Absolutely love the recipes. Pictorial steps help a lot.
    Cooking is my hobby. Wife and kids love these recipes.
    Thanks to you

    On this recipe can I also add marianted paneer??

    • welcome yogesh. glad to know this. yes you can add marinated paneer in chana pulao.

        • you can marinate the paneer in a some spices like red chili powder, chaat masala, turmeric powder, coriander powder, salt and a bit of thick curd or lemon juice.

    • i use preethi grinder 750 watts blue leaf brand. good for heavy grinding like coconut based spice paste. also good for blending and preparing dry masala powders.

  • Like this one. Pretty quick to put together and a big improvement on plain rice or a basic pullao
    I had it with veg kolhapuri, a hyderabadi dal dish and roti.

  • Tried your receipe of chana pulao and it came out very well. It tasted delicious. Pls let me know which basmati rice is good which is long and fragrant. I tried multiple of them but dint find what I wanted.

    • from the various brands out there, i have used india gate classic brand and the grains are aromatic, long and stay separate. you can also use dehradun basmati rice. i buy locally and this dehradun basmati rice is also good. from organic brand, i have used almost all brands. but the basmati rice from this brand http://www.organicgarden.co.in/ was very good.

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