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Chana Pulao

Chana Pulao Recipe | Chickpeas Pulao Recipe

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.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course Main Course, Pulao, Rice Dish
Cuisine Indian
Keyword Chana Pulao Recipe
Servings: 4 People
Author: Pavani

Ingredients

  • Basmati rice-2cups
  • Cooked Chana -1cup
  • Finely chopped onion -1 small
  • Red chilli powder-½tsp
  • Shah jeera-1tsp
  • Tomato-2small
  • Cloves-2nos
  • Cardamon-2nos
  • Bay leaves -1
  • Turmeric powder-½tsp
  • Salt to taste
  • Oil-2tbsp
  • Ghee-1tsp
  • Mint leaves a handful
  • Coriander leaves a handful

To grind:

  • Green chillies-2nos
  • Onions-1small
  • Ginger garlic paste-1tsp
  • Coriander leaves a handful

Instructions

  • Wash and soak the rice in enough water for 20 minutes.
  • Drain the water from the rice and keep aside.
  • Heat a Kadai with 2tsp of ghee then add shah jeera, bay leaves, cloves and cardamom pods.
  • Add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
  • 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.
  • Spread the cooked rice on a plate to cool.
  • In meanwhile, heat a pan with oil, add cumin seeds, chopped onions and fry them until they turn translucent.
  • Then add the grounded masala paste and sauté until the raw smell goes out.
  • Add chopped tomatoes along with turmeric, chilli powder and required salt. Mix them well.
  • 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.
  • 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.
  • Switch off the hob, add remaining chopped coriander leaves.
  • Transfer this delicious chana pulao into a serving bowl and enjoy with onion raita or with your favourite korma.
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