Chana Pulao Recipe (Chole Pulao, Indian Chickpea Rice Pilaf)
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Chana Pulao (Chole Pulao) is a one-pot North Indian rice dish made with basmati rice, chickpeas (chole), whole spices, onions, tomatoes, and herbs. It combines the flavors of Punjabi chole with the fragrant cooking technique of Indian pulao. Serve it as a quick vegetarian dinner, lunchbox meal, or festive rice dish.
Table of Contents
Weekday lunches for me are mostly one-pot recipes that can be made in a jiffy. Pulaos fits the bill perfectly. You can make an infinite number of combinations by changing the spices or a few ingredients.
This chana pulao is one of my favorite pulao to make. It comes together quickly using basic ingredients that are almost always available at home. And if you have forgotten to cook the chole beforehand, you can always use canned ones.
In this post, I am sharing the basic chickpea pulao recipe that I make very frequently at home. I use my homemade pulao masala, which gives a very nice flavor. Do give it a try!
Ingredients
- Basmati Rice – Use aged long-grain basmati rice for the best flavor and texture. Having said that, this pulao can be made using any variety of rice you have at hand.
- Boiled Chickpeas – This is the star ingredient of this recipe. You can soak and boil dried chickpeas at home, or buy canned. If using canned chickpeas, then drain and rinse them before using in the recipe
- Oil – Use any cooking oil. You can also make the pualo in ghee.
- Whole Spices – You will need cumin seeds, bay leaves, cloves, and cinnamon.
- Spice Powders – This chana pulao is spiced with coriander powder, turmeric powder, Kashmiri red chili powder, chole masala powder, and pulao masala. If pulao is unavailable, use garam masala instead. I used MDH brand chole masala powder, but you can use any brand you prefer.
- Fresh Ingredients – You will need red onion, green chili, tomato, mint, cilantro (fresh coriander leaves), and lime juice.
- Others – You will also need ginger-garlic paste, plain yogurt (dahi, curd), kasuri methi, and salt to make this chana pulao recipe.
How To Make Chana Pulao
Step 1: Rinse 1 cup of long-grain basmati rice and soak it in water. Keep aside.
Step 2: Heat 3 tablespoon oil in a pan over medium-high heat. Once the oil is hot, add 1 teaspoon cumin seeds, 1 bay leaf, 2-3 cloves, and 1 inch piece of cinnamon and saute for 4-5 seconds.
Step 3: Add 1 cup of sliced red onions and sauté until they turn translucent.
Step 4: Add 1 teaspoon ginger-garlic paste and saute until the onions turn golden brown.
Step 5: Now add ½ cup of chopped tomatoes, ½ cup of plain yogurt, and 1-2 green chilies (slit into halves). Cook for 5-6 minutes, mashing the tomatoes with the back of the ladle frequently.
Step 6: Add the following ingredients and cook for 2 minutes.
- 1 cup of cooked chickpeas
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 2 teaspoon chana masala powder
- ½ teaspoon pulao masala (or garam masala)
- 1 tablespoon Kauri methi
- 1 tablespoon lime juice
- 2 tablespoon chopped mint leaves
- 1 teaspoon salt
Step 7: Drain the rice and add it to the pan with 1.5 cups of water. Stir gently to combine.
Step 8: Reduce the heat to low. Cover the pan with a lid and cook undisturbed for 20-25 minutes until the rice is cooked and all the liquid is absorbed.
Step 9: Remove the pan from the heat and let the rice rest for 5 minutes. Open the lid and gently fluff the rice with a fork. Garnish with 1 tablespoon chopped cilantro and serve hot.
Variartions
Add ½ cup of chopped methi or spinach.
Add ½ cup of mixed veggies such as carrots, potatoes, green beans, or cauliflower to make the pulao even more wholesome.
Replace water with vegetable stock to make the pulao even more flavorful.
Replace oil with ghee to make it richer.
Chole Pulao FAQs
Yes, you can. Press the SAUTE button of the Instant Pot. Follow the pan recipe until rice and water are added. Add ¾ cups of water and secure the lid of the pot. Press PRESSURE COOK and set the timer to 6 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually and open the lid.
Yes, you can. Follow the pan recipe until rice and water are added to the pot over medium-high heat. Then secure the lid of the cooker. Pressure cook on medium-high heat for 3 whistles. Then switch off the heat. Let the pressure naturally. Open the lid,
Yes, you can. Replace dairy yogurt with vegan yogurt or skip adding yogurt and increase the quantity of tomatoes to 1 cup.
Cool the chana pulao completely, then transfer it to an airtight container. Store in the refrigerator for up to 2–3 days. For longer storage, freeze in portion-sized containers for up to 1 month. Reheat gently in a microwave or in a pan with a splash of water to prevent drying out. Avoid repeated reheating to maintain freshness and texture.
Serving Suggestions
Serve chana pulao hot with a side of cooling boondi raita or plain yogurt for balance. Pair it with a fresh kachumber salad for crunch.
A tangy mint chutney or Rajasthani mango pickle adds a flavor boost. For a complete meal, serve alongside a light dal tadka.
Other Pulao Recipes We Recommend
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Chana Pulao Recipe (Chole Pulao, Indian Chickpea Rice Pilaf)
Ingredients
- 1 cup long-grain basmati rice
- 3 tablespoons oil
- 1 teaspoons cumin seeds
- 1 bay leaf
- 2-3 cloves (laung)
- 1 inch piece of cinnamon (dalchini)
- 1 cup sliced red onions
- 1 teaspoon ginger-garlic paste
- ½ cup chopped tomatoes
- ½ cup plain yogurt (dahi, curd)
- 1-2 green chilies (slit in half)
- 1 cup cooked chickpeas
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 2 teaspoons chole masala powder
- ½ teaspoon pulao masala (or garam masala)
- 1 tablespoon kasuri methi
- 1 tablespoon lime juice
- 2 tablespoons chopped mint leaves
- 1 teaspoon salt
- 1 tablespoon chopped cilantro (fresh coriander leaves)
Instructions
- Rinse rice and soak it in water. Keep aside.
- Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds, bay leaf, cloves, and cinnamon and saute for 4-5 seconds.
- Add onions and sauté until translucent.
- Add ginger-garlic paste and saute until the onions turn golden brown.
- Now add tomatoes, yogurt, and green chilies. Cook for 5-6 minutes, mashing the tomatoes with the back of the ladle frequently.
- Add chickpeas, coriander powder, turmeric powder, red chili powder, chana masala powder, pulao masala (or garam masala), Kauri methi, lime juice, mint leaves, and salt, and cook for 2 minutes.
- Drain the rice and add it to the pan with 1.5 cups of water. Stir gently to combine.
- Reduce the heat to low. Cover the pan with a lid and cook undisturbed for 20-25 minutes until the rice is cooked and all the liquid is absorbed.
- Remove the pan from the heat and let the rice rest for 5 minutes. Open the lid and gently fluff the rice with a fork. Garnish with fresh coriander and serve hot.