chana pulao recipe, chole pulao recipe, chickpea rice recipe
Print Recipe
4.46 from 11 votes

chana pulao

chickpea rice recipe - an aromatic pulao made with white chickpeas (garbanzo beans or kabuli chana)
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: main course
Cuisine: north indian
Servings: 3 to 4
Calories: 526kcal
Author: Dassana Amit


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


preparation for chana pulao

  • rinse and soak the chana (white chickpeas or chole) overnight or for 8 to 9 hours in enough water.
  • drain them well. 
  • then add the drained chana to the pressure cooker. add 3 to 3.5 cups water.
  • 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.
  • drain the cooked chana and keep aside.
  • rinse the rice very well in water till the water runs clear of starch.
  • then soak the rice in enough water for 30 mins. strain and keep aside.
  • 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
  • slice the onion and chop the tomato.

making chana pulao

  • in a pressure cooker heat ghee or oil and add all the whole spices – caraway seeds, cardamoms, mace, cinnamon, cloves, bay leaf.
  • saute the whole garam masala or whole spices for some seconds till fragrant, and then add the sliced onions.
  • saute the onions till golden brown.
  • 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.
  • next add the turmeric powder, red chili powder and garam masala powder.
  • saute the tomatoes for a minute or so and add the basmati rice. mix well and saute the entire mixture for a minute.
  • add the drained cooked chana (chickpeas).
  • add the curd or lemon juice, saffron threads and again mix everything well.
  • now add 1.75 cups of water.
  • season with salt and pressure cook chana pulao for 2 to 3 whistles. i pressure cooked for 2 whistles.
  • when the pressure settles down on its own, then open the lid of the cooker.
  • gently fluff the chana rice.
  • garnish the chana pulao with coriander leaves or mint leaves. 
  • serve chana pulao hot with raita, pickle, papad or any veg salad.


this chana rice 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.


Calories: 526kcal | Carbohydrates: 89g | Protein: 15g | Fat: 12g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 856mg | Potassium: 700mg | Fiber: 12g | Sugar: 8g | Vitamin A: 895IU | Vitamin C: 15mg | Calcium: 107mg | Iron: 4.3mg