Chickpea & Rice Recipe- Authentic Indian Yakhni Pulao with Saffron & Spices

Last Updated on 4 months by Neha Deshmukh

Chickpea & Rice Recipe: Authentic Indian Yakhni Pulao with Saffron & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Yakhni Pulao. It’s a fragrant, flavorful rice dish that’s a staple in many Indian homes, especially during special occasions. I first made this for a family gathering and it was a huge hit! It’s a little more involved than a simple rice dish, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Yakhni Pulao isn’t just delicious; it’s comforting. The tender chickpeas, aromatic spices, and fluffy rice create a symphony of flavors. It’s a complete meal in itself, but also pairs beautifully with raita and salad. Plus, the saffron adds a touch of luxury and a beautiful golden hue. It’s a dish that feels special, yet is surprisingly achievable at home.

Ingredients

Here’s what you’ll need to make this amazing Yakhni Pulao:

• 1 cup white chickpeas (approximately 175g)
• 1 cup basmati rice (approximately 195g)
• 1 medium onion
• 1 medium tomato
• ?? teaspoon red chili powder (adjust to taste – about 1/2 – 1 tsp)
• Pinch garam masala
• Pinch turmeric powder
• Pinch saffron strands
• ?? teaspoon lemon juice (about 1-2 tsp)
• 2 tablespoons ghee (or vegetable oil for vegan option)
• 1.75 cups water (plus extra for soaking rice & chickpeas)
• ?? teaspoon caraway seeds (shahi jeera – about 1 tsp)
• 1 black cardamom
• 2 green cardamoms
• 2 mace strands
• 1 tej patta (bay leaf)
• 2-3 cloves
• 1 inch cinnamon stick
• ??-1 inch ginger (about 1-2 inches)
• 3-4 garlic cloves
• 1 tablespoon mint leaves
• 3 tablespoons coriander leaves
• 1 green chili

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Basmati Rice: This is key. Basmati’s long grains and delicate aroma are what make pulao so special. Don’t substitute with other rice varieties if you can help it!
• White Chickpeas (Chana): Dried chickpeas are traditional, and they have a better texture. But if you’re short on time, canned chickpeas can work (see FAQs).
• Saffron Strands: A little goes a long way! Saffron adds a beautiful color and subtle flavor. Soak them in a little warm water to release their color before adding to the rice.
• The Spice Blend: This is where the magic happens! Caraway seeds (shahi jeera) have a unique, slightly bitter flavor. Black cardamom adds a smoky depth. Mace and tej patta (bay leaf) contribute to the overall aromatic complexity. Don’t skip these – they really make this pulao stand out!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those chickpeas overnight. This helps them cook evenly and become beautifully tender. Then, drain and pressure cook them with a little salt and water until they’re soft but still holding their shape. Set aside.
2. While the chickpeas are cooking, rinse and soak the basmati rice for about 30 minutes. This helps remove excess starch and results in fluffier grains. Drain well before using.
3. Now, let’s make the green paste. Blend together ginger, garlic, mint, coriander, and green chili with a splash of water until you have a smooth paste.
4. Heat the ghee in a pressure cooker over medium heat. Add the caraway seeds, black cardamom, green cardamoms, mace, cinnamon stick, cloves, and tej patta. Sauté for a minute or two until fragrant – your kitchen should smell amazing!
5. Add the chopped onion and sauté until golden brown and caramelized. This is where patience pays off – a well-browned onion adds so much flavor.
6. Stir in the green paste and cook for a few minutes until the raw aroma disappears.
7. Add the chopped tomato and cook for another 1-2 minutes until softened.
8. Time for the spices! Mix in the turmeric powder, red chili powder, and garam masala. Cook for about 30 seconds, stirring constantly, to bloom the spices.
9. Add the drained rice and sauté for a minute, coating the grains with the spice mixture.
10. In a separate bowl, combine the lemon juice, saffron (and its soaking water), cooked chickpeas, water, and salt. Pour this mixture over the rice in the pressure cooker.
11. Close the pressure cooker and cook for 2-3 whistles.
12. Let the pressure release naturally. Once the pressure is released, fluff the rice gently with a fork.

Expert Tips

• Don’t overcook the chickpeas! You want them tender, but not mushy.
• Soaking the rice is crucial for fluffy grains.
• Be careful not to burn the spices. Keep the heat at medium and stir constantly.
• Letting the pressure release naturally is key to preventing the rice from becoming sticky.

Variations

• Vegan Adaptation: Simply substitute the ghee with vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add another green chili or a pinch of cayenne pepper. My friend loves to add a dash of Kashmiri chili powder for color and mild heat.
• Festival Adaptations: This is often made during Ramadan and Eid celebrations. Some families add dried fruits like raisins or apricots for a sweeter touch during these occasions.

Serving Suggestions

Yakhni Pulao is delicious on its own, but it’s even better with…

• Raita (yogurt dip)
• A simple salad
• Pickles
• A side of roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

What is Yakhni Pulao and what makes it different from other Pulaos?

Yakhni Pulao is unique because of its flavorful broth (yakhni) base and the use of specific spices like caraway seeds and black cardamom. It’s generally lighter and more fragrant than other pulao varieties.

Can I use canned chickpeas instead of dried?

Yes, you can! Use about 1.5 cups of canned chickpeas, drained and rinsed. You won’t need to pressure cook them beforehand. Add them along with the lemon juice and saffron mixture.

What is the best way to achieve fluffy, separate grains of rice?

Soaking the rice for at least 30 minutes is key. Also, avoid overcooking the rice and let the pressure release naturally.

How can I adjust the spice level of this dish?

Reduce or increase the amount of red chili powder and green chilies to adjust the spice level.

What side dishes complement Yakhni Pulao perfectly?

Raita, salad, and pickles are classic pairings.

Can this be made in an Instant Pot?

Yes! Use the same ingredients and instructions, but cook on high pressure for 6-8 minutes, followed by a natural pressure release.

What is Tej Patta and can I substitute it?

Tej Patta is Indian bay leaf. If you can’t find it, you can use regular bay leaf, but the flavor won’t be quite the same.

How do I know when the chickpeas are perfectly cooked?

They should be tender but still hold their shape. They shouldn’t be mushy or falling apart.

Enjoy! I hope you love this recipe as much as my family does. Let me know how it turns out in the comments below!