Chana Pulao is spicy, delicious, fragrant rice made with chickpeas, onions, which is a simple and quick one-pot dish. When you are bored with vegetables or want to eat different and healthy food, chickpea pulao is a perfect choice. You can make chana pulao healthier by adding sprouted chana.

Protein-rich food, suitable for lunch boxes for children and adults. Chana Pulao goes well with raita, chips, potato fry and any other curry or gravy.

Notes

• To sprout chickpeas, soak them in plenty of water for 8 hours/night, once done, drain the water and rinse again, cover with a damp cloth and allow air to circulate, and wash 2 or 3 times a day until sprouts are the desired length.
• I didn’t add any vegetables to this recipe, you can vegetables of your choice, I personally recommend carrot, broccoli, french beans and green which are perfect for this recipe.
• Black chana can be replaced with white or Kabuli chana.
• Using basmati rice is optional, any kind of rice can be used.

Other Varieties – Mushroom Biriyani, Coconut Rice, Tomato Pulao, Vegetable Biriyani recipe, Vaangi Bath in pressure cooker, Mint Pulao

Print

Chickpeas pulao

Prep Time

8 hrs

Cook Time

20 mins

Total Time

8 hrs 20 mins

 

Chana pulao

Course: lunch

Cuisine: Indian

Keyword: chana pulao, pulao

Author: Sivagami Meganathan

Ingredients

• 1/2 cup Chickpeas
• 1 cup Basmati rice
• 2 tsp Oil/Butter
• 1 Bay leaf
• 4 Cloves
• 1 piece Cinnamon
• 3 Cardamom
• 1/4 tsp Fennel seeds
• 1 Onion
• 1 tsp Ginger garlic paste
• Few Mint leaves
• Few Coriander leaves
• 1 Tomato
• 2 Green chilis
• 1 tsp Chili powder
• 1 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Chana masala powder
• Salt as needed

Instructions

Preparation

1. Soak chickpeas for 8 hours or overnight, once done, drain water.

2. Soak basmati rice for 15 minutes, once done, drain water and keep it aside.

Method

1. In a pan or pressure cooker heat oil, add bay leaf, cardamom, cinnamon, fennel seeds, cloves, and allow to splutter.

2. Add chopped onion saute till it becomes translucent.

3. Add ginger-garlic paste and cook until the raw smell goes off.

4. Now add chilli powder, turmeric powder, and coriander powder. Stir well.

5. Add chana masala powder.

6. Add chopped tomato, stir occasionally until tomatoes are cooked and become pulpy.

7. Now add mint leaves, coriander leaves and green chilis.

8. Then add soaked chickpeas and mix well.

9. Add rice and mix gently.

10. Add 1.5 of water for 1 cup of rice

11. Cook covered for 20 minutes or pressure cook for 2 whistles.

12. Once done, fluff the rice with a spatula. Serve hot with raita.

Method

Step by Step Pictures

1. In a pan or pressure cooker heat oil, add bay leaf, cardamom, cinnamon, fennel seeds, cloves and allow to splutter.

2. Add onion saute till it becomes soft and golden colour.

3. Add ginger garlic paste and cook until the raw smell goes off.

4. Now add chilli powder, turmeric powder, and coriander powder. Stir well.

5. Add chana masala powder.

6. Add chopped tomato, stir occasionally until tomatoes are cooked and become pulpy.

7. Now add mint leaves, coriander leaves, green chillis.

8. Then add soaked chickpeas, mix well to coat them with the spice mixture.

9. Add rice and mix gently.

10. Add 1.5 of water for 1 cup of rice.

11. Add 1 tsp of oil before closing the lid.

12. Cook covered for 20 minutes, or pressure cook for 2 whistles.

13. Once done, fluff the rice with a spatula, serve hot.