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Chana Pulao (Chickpea Pilaf)

Vaquas- Hi! I’m back with a new recipe. This time is Chana Pulao (Chickpea Pilaf). It’s flavorful, easy, quick, and delicious. You just have to have 20 minutes. Perfect for a weeknight meal. I can’t tell you how many time my wife, Sarah, said “I’m too tried to cook.” I whip up Chana Pulao for her. She can’t resist this Pilaf.

You just need few ingredients and you are set. Let the magic of whole spices and onions do the work for you. It’s gluten free. It’s a perfect meal for any day. It works great as a dish to present it to your guest. Chana Pulao is a perfect dish that defines simplicity and flavor. The aroma will make anybody crazy for more. You just add the ingredients and see the magic of this dish.

Chana Pulao goes great with Raita (Total Time: 5 minutes) (yogurt dip). It’s simple and flavorful, and keeps you wanting more.I hope you give this recipe a try. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us.  As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

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5 from 3 votes

Chana Pulao (Chickpea Pilaf)

Chana Pulao (Chickpea Pilaf) flavorful, easy, quick, and delicious. You just have to have 20 minutes. Perfect for a weeknight meal. 
Prep Time1 min
Cook Time19 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: chana pulao, pilaf
Author: Sarah Mirza


  • 1 cup rice
  • 2 cups water
  • 15.5 oz chickpeas can garbanzo beans
  • 2 tbsp ginger garlic paste
  • 1 tbsp olive oil extra virgin
  • 1 bay leaf
  • 4 green cardamom pods
  • 1 cinnamon stick
  • 2 black cardamoms
  • 5 black peppercorns
  • 4 cloves
  • 1/2 onion sliced
  • cilantro garnish
  • salt as needed
  • 1 tsp cumin seeds
  • 1 serrano pepper chopped


  • In a medium size pot, on medium heat, add in oil, and heat it.
  • Add in the onion saute it until reddish.
  • Add in ginger garlic paste, salt, cumin, the whole spices, bay leaf, and mix it.
  • Add in the can of chickpeas and mix it.
  • Add the rice and give it a mix.
  • Add in the water and let it cook for 5 minutes.
  • Then cover the pot and let it cook for 5-7 minutes.
  • Turn to low heat and let it cook for 4 minutes.
  • Turn off the stove and garnish with cilantro.
  • Serve it hot.



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1 year ago

5 stars
Chana pulao is such a classic and versatile dish. The photographs and recipe look amazing!

1 year ago

5 stars
I made this today and it was an instant hit! I was missing a few of the ingredients but just omitted them (bay leaf and black cardamom) and it turned out fine anyways! Cooking time was very accurate. Looking forward to trying the Nihari recipe later on.

Mahvish Shah
Mahvish Shah
1 year ago

5 stars
I made this recipe I would totally be honest I have hard time following recipe and ingredient but the way this was lay out made it very easy and quick for me to cook 100% recommend. Very yummy and convenient!!

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