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5 from 2 votes
Chana Pulao
Chana Pulao Recipe | Chickpeas Pulao Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Chana Pulao is a quick and easy rice dish with full of flavours and protein. I prepared this pulao today for lunch and it came very well and we simply enjoyed with onion raita. I used only a few ingredients to prepare this pulao and is perfect for a lunch box.

 You can prepare this pulao even with store brought chickpeas tin, but I prefer to use freshly cooked peas in the home. I usually cook a lot at once and allow them to cool before freezing them in small individual packs. This way it becomes very handy, in case if you forgot to soak Chana.

Course: Main Course, Pulao, Rice Dish
Cuisine: Indian
Keyword: Chana Pulao Recipe
Servings: 4 People
Author: Pavani
  • Basmati rice-2cups
  • Cooked Chana -1cup
  • Finely chopped onion -1 small
  • Red chilli powder-½teaspoon
  • Shah jeera-1teaspoon
  • Tomato-2small
  • Cloves-2nos
  • Cardamon-2nos
  • Bay leaves -1
  • Turmeric powder-½teaspoon
  • Salt to taste
  • Oil-2tablespoon
  • Ghee-1teaspoon
  • Mint leaves a handful
  • Coriander leaves a handful
To grind:
  • Green chillies-2nos
  • Onions-1small
  • Ginger garlic paste-1teaspoon
  • Coriander leaves a handful
  1. Wash and soak the rice in enough water for 20 minutes.
  2. Drain the water from the rice and keep aside.
  3. Heat a Kadai with 2teaspoon of ghee then add shah jeera, bay leaves, cloves and cardamom pods.
  4. Add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
  5. Next, add 3 cups of hot water along with salt and mix well.Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
  6. Spread the cooked rice on a plate to cool.
  7. In meanwhile, heat a pan with oil, add cumin seeds, chopped onions and fry them until they turn translucent.
  8. Then add the grounded masala paste and sauté until the raw smell goes out.
  9. Add chopped tomatoes along with turmeric, chilli powder and required salt. Mix them well.
  10. Sauté until the tomatoes are nicely mashed. Add the cooked Chana/chickpeas along with coriander, mint leaves and mix well so that it is nicely coated with the masala.
  11. Once the oil oozes out of the masala, add the cooked rice slowly and mix well and cook with a closed lid for 2 minutes.
  12. Switch off the hob, add remaining chopped coriander leaves.
  13. Transfer this delicious chana pulao into a serving bowl and enjoy with onion raita or with your favourite korma.