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Chana Pulao (Chickpea Pulao)
5 from 12 votes

Chana Pulao (Chickpea Pulao)

Chana Pulao combines basmati rice cooked with whole spices, sautéed onions, ginger, mild green chili, and chickpeas to create a fragrant and savory rice dish. The use of ghee or oil emphasizes the spices and produces fluffy rice with distinctive aromatic notes.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 295 kcal
Course: Side Dish
Cuisine: Indian, Pakistani

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

    Cup of Yum
  1. Place the rice in a small bowl and gently wash until the water runs mostly clear. Soak in water for 20 minutes.
Stovetop Method
  1. Heat oil or ghee in a nonstick pan or Dutch oven over medium heat. Add whole spices, and saute for 30 seconds.
  2. Add the onions and sauté until they are golden brown, about 7 minutes while stirring frequently.
  3. Add the grated ginger and green chili, and saute for another minute.
  4. 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.
  5. 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.
  6. Use a rice paddle or fork to fluff the pulao. Garnish with cilantro. Serve with raita or plain yogurt.
Instant Pot Method
  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 295

% 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.