Chana pulao is a quick and easy one-pot rice dish made with basmati rice, chickpeas, onions and aromatic whole spices. It cooks in under 30 minutes and is filling, easy to make and perfect for busy weeknight dinners or lunch boxes.
Serve this chickpea rice with cucumber raita, pickle and poppadoms for an easy and delicious meal.
My Go-To Chana Pulao
Pulao has always been one of my go-to meals when I want something comforting without cooking several different dishes. I make mushroom pilau quite often and this chana pulao is another favourite, especially when I have a couple of tins of chickpeas in the cupboard.
Over the years, I’ve learnt that a good pulao doesn’t need lots of spices. For this one, I keep it simple with golden onions, ginger-garlic, green chillies and a few whole spices. I prefer making it with ghee for the extra flavour, although oil works just as well for a vegan version.
The one thing I never skip is soaking the basmati rice. It gives me fluffy, separate grains every time.
Happy Cooking!
– Sandhya
Jump to:
Why You'll Love This Recipe
- Quick and easy – Once the rice is soaked, it cooks in under 30 minutes.
- One-pot meal – Less washing up afterwards.
- Simple ingredients – Made with everyday basic pantry staples.
- Vegetarian and easily vegan – Simply use oil instead of ghee.
Ingredients
(Detailed ingredients and quantity are mentioned in the recipe card below)
- Basmati rice – Use good-quality long-grain basmati rice for the best texture. I prefer Tilda Extra Long Basmati Rice in the UK, which is easily available in Asian grocery stores or supermarkets.
- Canned chickpeas – I use canned chickpeas (garbanzo beans) to keep this pulao quick and easy. Drain them well before adding. You can also use dried chickpeas.( see my guide on how to cook dried chickpeas.)
- Red onion – I prefer red onions here for their slightly sweet flavour. Cook them until golden for the best flavour. White Onion also works.
- Ginger garlic – I use ginger garlic paste for convenience, but freshly grated ginger and garlic work too.
- Whole spices – Cumin seeds, bay leaves, cloves, green and black cardamom and cinnamon give the pulao its lovely aroma.
- Ghee or oil – Ghee gives a richer flavour. Use a neutral oil to keep the recipe vegan.
- Green chillies – Optional. Add for a little heat or leave them out for a milder pulao.
- Fresh coriander – Adds freshness and colour just before serving.
Top Tips For The Best Chana Pulao
- Whole spices – Don’t worry if you don’t have all the whole spices. Use the basics – bay leaf, cumin seeds and cinnamon stick. Your pulao will still have plenty of flavour.
- Soak the rice – Wash the basmati rice well and soak for 30 minutes. This helps give you fluffy, separate grains.
- Get the water ratio right – Use 1¾ cups water for every 1 cup basmati rice. For 2 cups rice, you will need 3½ cups water.
- Cook the onions until golden brown – Don't rush them. Golden onions add sweetness, colour and plenty of flavour. If needed you can deglaze the pan with a little water.
- Finish with dum – Cook covered for 5 minutes, then switch off the heat and leave covered for another 5 minutes.
How to Make Chana Pulao Recipe
Step 1: Wash the basmati rice 3–4 times until the water is almost clear. Soak in fresh water for 30 minutes, then drain.
Step 2: Heat the ghee in a deep pan over low to medium heat. Add the sliced onions and cook for 10–12 minutes until golden.
Step 3: Add the cumin seeds, bay leaves, cloves, green cardamom, black cardamom and cinnamon. Fry briefly until fragrant.
Step 4: Add the ginger-garlic paste, drained chickpeas, soaked rice, green and salt. Gently fry for about 2 minutes.
Step 5: Pour in 3½ cups water and bring to a boil. Cook until most of the water has been absorbed and reaches roughly the level of the rice.
Step 6: Cover with a tight-fitting lid and cook for 5 minutes. Switch off the heat and leave covered for another 5 minutes.
Fluff gently with a fork, garnish with coriander and serve.
What to Serve with Chana Pulao
Chana pulao is filling enough on its own, but I love serving it with something cool and refreshing on the side.
Serve it with coconut cucumber raita, vegetable raita, kachumber salad, poppadoms or your favourite Indian pickle.
For an everyday meal, raita and poppadoms are all you need.
Variations
Vegan chana pulao – Use a neutral cooking oil instead of ghee.
Chana matar pulao – Add a handful of frozen peas along with the chickpeas.
Vegetable chana pulao – Add carrots, green beans or peas for a more substantial meal.
Using dried chickpeas – Soak and cook the chickpeas until tender before adding them to the pulao.
Storing and Reheating Chana Pulao
Cool leftovers quickly and transfer to an airtight container. Store in the fridge for up to 3 days, or freeze in individual portions for up to 1 month.
To reheat, add a small splash of water and heat until steaming hot throughout, either in the microwave or in a covered pan. Only reheat cooked rice once.
Recipe FAQ's
Yes, I highly recommend it. Soaking the rice for 30 minutes helps it cook evenly and gives you fluffy, separate grains.
Use 1¾ cups water for every 1 cup basmati rice. For 2 cups rice, use 3½ cups water.
Yes. Canned chickpeas are ideal for keeping this recipe quick and convenient. Drain them well before adding.
Too much water or overcooking are the most common reasons. Measure the water carefully and avoid stirring the rice too much once it starts cooking.
Yes, you can make chana pulao in the Instant Pot, but the water ratio and cooking time will be different from this stovetop recipe. I would recommend following an Instant Pot-specific method rather than using the stovetop quantities unchanged.
More Easy Indian Rice Recipes
Ingredients
- 2 cups basmati rice 400g
- 2 cans chickpeas drained (approximately 500g)
- ¼ cup ghee or oil
- 3 small red onions or 1 large red onion approximately 150g, thinly sliced
- 1 tablespoon ginger garlic paste
- 3 green chillies sliced, optional
- 3½ cups water
- 2 teaspoon salt or to taste
- Handful of fresh coriander leaves chopped
Whole Spices
- 1 teaspoon cumin seeds
- 2 bay leaves
- 8 cloves
- 3 green cardamom pods
- 1 black cardamom
- 1- inch cinnamon stick
Instructions
- Prepare the rice: Wash the basmati rice 3–4 times until the water is almost clear. Soak in fresh water for 30 minutes, then drain thoroughly.
- Cook the onions: Heat the ghee in a large, deep pan over low to medium heat. Add the sliced onions and cook for 10–12 minutes until golden.
- Add the whole spices: Add the cumin seeds, bay leaves, cloves, green cardamom, black cardamom and cinnamon. Fry briefly until fragrant.
- Add the ginger garlic: Stir in the ginger garlic paste and fry briefly until fragrant.
- Add the chickpeas and rice: Add the drained chickpeas, soaked and drained basmati rice, green chillies and salt. Gently fry for 2 minutes.
- Add the water: Pour in 3½ cups water and bring to a boil. Cook until most of the water has been absorbed and the water reaches approximately the level of the rice.
- Cover and cook: When little holes start appearing between the rice grains, cover with a tight-fitting lid and cook for 5 minutes.
- Finish on dum: Switch off the heat and leave the pan covered for a further 5 minutes.
- Serve: Open the lid, gently fluff the rice and garnish with fresh coriander. Serve warm.
Video
Notes
Expert Tips
- Soak basmati rice for 30 minutes for fluffy, separate grains.
- Use 1¾ cups water for every 1 cup rice.
- Cook the onions until properly golden brown for the best flavour.
- Once the rice is added, mix gently to avoid breaking the grains.
- Finish with a 5-minute dum off the heat before opening the lid.
Leave a Reply