Chana Pulao Recipe (Chole Pulao, Indian Chickpea Rice Pilaf)
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.
Servings: 4 people
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.
Notes
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.
If using canned chickpeas, then drain and rinse them before using them in the recipe.
You can also make the pualo in ghee instead of oil.
Nutrition
Calories: 381kcal | Carbohydrates: 57g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 690mg | Potassium: 377mg | Fiber: 6g | Sugar: 6g | Vitamin A: 171IU | Vitamin C: 10mg | Calcium: 106mg | Iron: 3mg
