Chana Pulao (Chickpea Pulao)
User Reviews
5
Chana Pulao (Chickpea Pulao)
Description
This Chickpea Pulao recipe relies on soaking basmati rice for optimal texture and flavor absorption. Whole spices such as bay leaf, cumin seeds, cardamom pods, cinnamon, and cloves are toasted in ghee or oil, releasing warm aromas that infuse the dish. Onions are browned to a golden hue, enhancing sweetness and depth, while ginger and chili add subtle heat and zest.
Canned chickpeas contribute protein and texture, blending with rice and garam masala for cohesive seasoning. Cooking the rice covered until water absorption ensures tender grains without mushiness. Resting and fluffing the pulao prevents clumping and promotes lightness. Garnishing with fresh cilantro offers a herbal finish.
This pulao pairs well with raita or plain yogurt for a balanced meal. Variations may include adding vegetables or switching to plant-based oils for a vegan option.
Careful rice-to-water ratio and avoiding stirring during cooking support fluffy, separate grains integral to this dish's appeal. Chickpeas can be made from dried pulses using pressure cooking if preferred over canned alternatives.
Ingredients
- 1 1/2 cups basmati rice extra long grain
- 2 tablespoon ghee or oil
- 1 cup yellow onion thinly sliced
- 1 green chili pepper finely chopped, I use Serrano or Thai chili, optional
- 1 teaspoon ginger grated
- 15 ounce chickpeas drained and rinsed, canned
- 1/2 teaspoon garam masala
- 1 1/2 teaspoon salt
- 2 3/4 cups water or for instant pot method, use 1 3/4 cup
- cilantro chopped, for garnish (optional, leaves
Whole Spices
- 1 bay leaf dried, aka Tej Patta
- 1 teaspoon cumin seeds aka Jeera
- 1 black cardamom optional, Moti Elaichi
- 3 green cardamom aka Elaichi
- 1 inch cinnamon stick
- 3 cloves aka Laung
Instructions
- Place the rice in a small bowl and gently wash until the water runs mostly clear. Soak in water for 20 minutes.
Stovetop Method
- Heat oil or ghee in a nonstick pan or Dutch oven over medium heat. Add whole spices, and saute for 30 seconds.
- Add the onions and sauté until they are golden brown, about 7 minutes while stirring frequently.
- Add the grated ginger and green chili, and saute for another minute.
- Drain the water from the soaked rice. Add chickpeas, rice, garam masala, salt, and stir. Pour in the water. Raise heat to high. Let it come to a boil.
- Reduce the heat to low, cover with a lid, and allow to cook for 12-15 minutes or until all the water is soaked. Turn off the heat and allow to rest for another 5 minutes. Do not stir at this time.
- Use a rice paddle or fork to fluff the pulao. Garnish with cilantro. Serve with raita or plain yogurt.
Instant Pot Method
- Start the Instant Pot in sauté mode. Add the oil and/or ghee. Once it is hot, the whole spices and saute for about 30 seconds until their aroma is released.
- Add the onions to the Instant Pot and sauté them until golden brown, about 6-7 minutes while stirring frequently. Add the grated ginger and green chili, and saute for another minute
- Add salt, garam masala, and chickpeas to the Instant Pot. Stir the 1 3/4 cups of water in the Instant Pot. Then, add the rice and mix it with the other ingredients in the Instant Pot.
- Turn off the sauté mode and close the Instant Pot's lid. Set the Instant Pot for 4 minutes on high pressure. When the Instant Pot beeps, let the pressure release naturally for 10 minutes, then manually release it.
- Open the lid of the Instant Pot and fluff the Pulao with a rice paddle or fork. Transfer the Pulao to a serving tray. Note: it is best to remove the steel insert from the instant pot so the lower layer of rice does not overcook.
- Garnish with cilantro and enjoy!
Notes
- Maintain appropriate rice-to-water ratio to ensure fluffy grains.
- Avoid stirring rice while cooking to prevent clumping.
- Canned chickpeas can be substituted with homemade cooked chickpeas prepared via Instant Pot or stovetop pressure cooker.
- Add vegetables like carrots, peas, or bell peppers for extra texture and nutrition if desired.
- Use plant-based oil instead of ghee to make the dish vegan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 814mg | 34% |
| Potassium | 218mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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