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 culinary finesse behind crafting How To Make Chana Pulao (Chickpeas And Rice), a Chickpea Pilaf with roots tracing back to North India and subsequently embraced in Pakistan. This protein-rich Pakistani recipe follows the Pulao style, where rice is meticulously cooked with its own seasoning and whole spices, ensuring each grain remains distinct—a characteristic shared with Mutton Pulao, Matar Pulao, Chicken Pulao, and Beef Pulao.
This quick and flavorful vegetarian recipe proves to be a go-to for swift dinner ideas, unexpected guests, or when hosting a gathering without the elaborate preparation of biryani. Unearth the art of preparing Chana Pulao and savor the essence of a culinary masterpiece.
CANNED CHICKPEAS OR DRIED CHICKPEAS
Incorporated into this recipe are canned chickpeas for added convenience. Ensure thorough draining and a quick rinse to eliminate any residual liquid. While dried chickpeas are an alternative, my preference leans towards canned chickpeas due to their time-saving nature.
- 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.
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?
- Soak the basmati rice for 20 min.
- Measure appropriate amount of water.
- Do the steaming part it's very important.
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Let's Make Chana Pulao!!!
How To Make Chana Pulao (Chickpeas And Rice)
- 1 tsp cumin seeds
- 1 cinnamon stick
- 4 black peppercorns
- 4 cloves
- 4 green cardamoms
- 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.