How To Make Chana Pulao (Chickpeas And Rice)

Join us in mastering the creation of How To Make Chana Pulao (Chickpeas And Rice), a quick and flavorful Pakistani/Indian dinner recipe, perfect for weeknights and offering a comforting dining experience. Learn the art of making this delightful stovetop vegetarian recipe!

WHAT IS CHANA PULAO?

Discover the art of making Chana Pulao (Chickpeas and Rice), a protein-packed pilaf originating in North India and later cherished in Pakistan. This classic Pakistani dinner recipe is prepared in the Pulao style, where rice is delicately seasoned and cooked with whole spices to keep each grain separate—a signature feature also found in Mutton Pulao, Matar Pulao, Chicken Pulao, and Beef Pulao.

This quick and flavorful vegetarian recipe is perfect for easy weeknight dinners, last-minute guests, or when you want to skip the effort of making biryani. Discover the art of making Chana Pulao and enjoy a true culinary gem. It's my dad's favorite weeknight Pakistani recipe.

CANNED CHICKPEAS OR DRIED CHICKPEAS

This recipe uses canned chickpeas for convenience—just drain and rinse well to remove any residual liquid. While dried chickpeas are an option, I prefer canned for their time-saving advantage.

INGREDIENTS

• Rice- I use basmati rice for this recipe.
• Chickpeas- I used canned chickpeas, make sure you drained the water.
• Whole spices- This pulao is made with whole spices only.

HOW TO MAKE CHANNA PULAO?

Soak the rice.

Add oil, onion, green pepper, sauté it until brown then add whole spices.

Next add ginger garlic paste.

Drain the chickpeas and add them to the pot.

Add water.

Next add rice and mix lightly.

When the rice look like this.

Cover with lid and let it cook.

Enjoy with some raita.

WHAT TO PAIR WITH?

Although this recipe can stand alone but some people like my father in law loves his Channa Pulao with some Kachumber and some Raita.

TIPS

1. Soak the basmati rice for 20 min.
2. Measure appropriate amount of water.
3. Do the steaming part it's very important.

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How To Make Chana Pulao (Chickpeas And Rice)

Learn How To Make Chana Pulao (Chickpeas and Rice) flavorful, easy, quick, and delicious in 25 minutes. Perfect for a weeknight meal.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: chana pilaf, chana pulao, chickpea and rice

Servings: 4 people

Calories:

Author: Sarah Mirza

1x2x3x

Ingredients

• 1 cup basmati rice
• 2 cups water
• 1 can or 15.5 oz chickpeas
• 2 tbsp ginger garlic paste
• ¼ cup olive oil
• 1 medium onion sliced
• 1½ tsp kosher salt
• ¼ tsp Garam Masala powder
• 1 green pepper

Whole spices

• 1 tsp cumin seeds
• 1 cinnamon stick
• 4 black peppercorns
• 4 cloves
• 4 green cardamoms

Instructions

• In a medium-size pot, on medium heat, add oil and let it heat up.
• Add in the onion and green pepper.
• Sauté until the onion is golden.
• Add whole spices, sauté it for 10 seconds.
• Now add ginger garlic paste and mix that for 10 seconds.
• Add chickpeas and mix that for 15 seconds.
• Add in water, salt, and garam masala powder.
• Give it a light mix.
• Cover the lid, and turn the stove on high heat for 4minutes.
• Then turn the stove on medium heat for 4-5 minutes.
• Now turn the stove to low heat for 6 minutes.
• Uncover the lid, Turn off the stove.
• It's ready serve it with some Raita.
• Enjoy!

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