Chana Pulao

Name: Chana Pulao
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 1.5 cup basmati rice (soaked for 30 minutes, drained); 0.75 cup chickpeas (dried, soaked overnight, drained); 1 tbsp ghee; 1 tbsp oil; 1 tsp cumin seeds; 2 pcs bay leaf; 2 inch cinnamon (stick); 4 pcs green cardamom (pods, lightly crushed); 1 pcs black cardamom (pod, lightly crushed); 4 pcs cloves; 1 pcs star anise; 1 pcs mace (blade); 2 pcs onion (medium, thinly sliced); 2 tsp ginger garlic paste; 2 pcs green chili (slit lengthwise); 1 pcs tomato (medium, finely chopped); 0.5 tsp salt; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch garam masala; 1 tsp coriander powder; 3 cup water (for cooking rice and chickpeas); 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish); 1 tbsp mint leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

8/10

A fragrant one-pot rice dish where fluffy basmati grains meet tender chickpeas in a medley of whole spices. Light yet satisfying, this everyday favorite comes together quickly and pairs beautifully with a cooling raita or tangy pickle.

PREP

10m

COOK

25m

SERVES

1 KATORI

499 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the rice and cook the chickpeas.
1.Wash 1.5 cups basmati rice and soak in water for 30 minutes, then drain.
2.Pressure cook soaked chickpeas with 2 cups water and 1 pinch salt for 4-5 whistles until tender but not mushy. Drain and set aside.
fry · ~1 min
Bloom the whole spices.
1.Heat ghee and oil together in a heavy-bottomed pot over medium heat.
2.Add cumin seeds and let them sizzle for 20 seconds.
3.Add bay leaves, cinnamon stick, cardamom pods, cloves, star anise, and mace. Sauté until fragrant, about 30 seconds.
TIPMedium heat prevents the spices from burning. They should crackle and smell aromatic, not smoke.
saute · ~10 min
Cook the onions until golden.
1.Add sliced onions and sauté, stirring occasionally, until deep golden brown (8-10 minutes).
2.Stir in ginger garlic paste and slit green chilies. Cook until the raw smell fades (1 minute).
TIPDon't rush the onions — deep browning here is what builds the savory backbone of the pulao.
saute · ~3 min
Add tomatoes and spice powders.
1.Add chopped tomato and cook until soft and oil starts to separate (2-3 minutes).
2.Add turmeric powder, red chili powder, and coriander powder. Stir and cook for 30 seconds.
3.Add the cooked chickpeas and salt. Mix well so the chickpeas are coated with the masala.
simmer · ~15 min
Cook the rice with the chickpea masala.
1.Add the drained basmati rice to the pot. Stir gently to mix with the chickpea masala without breaking the grains.
2.Pour in 3 cups of water and bring to a boil over medium-high heat.
3.Once boiling, reduce heat to low, cover tightly, and let it simmer undisturbed for 12-15 minutes.
4.Turn off the heat. Let the pot rest covered for 5 minutes before opening.
TIPResist the urge to stir while the rice cooks — letting it steam undisturbed is the secret to separate, fluffy grains.
assemble · ~2 min
Finish and fluff the pulao.
1.Remove the lid and gently fluff the rice with a fork, using a light hand.
2.Sprinkle garam masala and lemon juice over the top. Fold in gently.
3.Transfer to a serving dish and garnish with chopped coriander and mint leaves.
TIPFluff with a fork, never a spoon — a spoon mashes the grains and makes the pulao clumpy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soaking basmati rice for 30 minutes ensures long, separate grains after cooking.
2
Pressure cook chickpeas until just tender, not mushy, so they hold their shape in the pulao.
3
Deeply caramelizing the onions (8-10 minutes) builds the savory foundation of the dish.
4
Let the pot rest covered for 5 minutes after cooking to allow steam to evenly finish the rice.
5
Fluff the pulao with a fork, not a spoon, to keep grains separate and intact.
6
Store leftover Chana Pulao in an airtight container in the fridge for up to 2 days.

RECIPE VARIATIONS