- Soak chickpeas overnight, then cook in water until tender. Drain and reserve the cooking liquid.
- Combine reserved cooking liquid with water to make 2.5 cups total. Heat this mixture in a pot.
- Heat oil in a pan and fry sliced onions until golden brown. Drain and set aside.
- In the same oil, add bay leaf, cinnamon, cloves, cardamom pods, shahjeera, and coriander seeds. Sauté for 1 minute.
- Stir in ginger-garlic paste, green chilies, and chopped tomatoes. Cook until tomatoes soften and break down.
- Add soaked basmati rice and sauté for 5 minutes until lightly toasted.
- Pour in the heated chickpea stock and cooked chickpeas. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until rice is cooked.
- Fluff rice with a fork, mix in fried onions and chopped cilantro. Serve hot.
- Calories:350 kcal25%
- Energy:1464 kJ22%
- Protein:9 g28%
- Carbohydrates:55 mg40%
- Sugar:3 mg8%
- Salt:200 g25%
- Fat:10 g20%
Last Updated on 6 months ago by Neha Deshmukh
Authentic Chana Pulao Recipe – Chickpea & Basmati Rice Delight
Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Chana Pulao. It’s a wonderfully fragrant and flavorful dish, perfect for a comforting weeknight meal or a festive gathering. I first made this for my family when I was trying to recreate a dish my grandmother used to make, and it’s been a hit ever since! It’s surprisingly easy to make, and the aroma that fills your kitchen is just divine. Let’s get cooking!
Why You’ll Love This Recipe
This Chana Pulao isn’t just delicious; it’s also incredibly satisfying. It’s a complete meal in one pot, packed with protein from the chickpeas and the delicate flavor of basmati rice. Plus, the blend of spices is just chef’s kiss! It’s a fantastic way to enjoy a hearty, flavorful Indian meal without spending hours in the kitchen.
Ingredients
Here’s what you’ll need to create this magic:
- ¾ cup chickpeas (soaked overnight) – about 150g
- 3 tbsp oil – around 45ml
- 1 large onion (sliced)
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 2 cardamoms
- ½ tsp shahjeera – about 2.5g
- 1 tsp coriander seeds – around 5g
- 1 tbsp ginger garlic paste – about 15g
- 3 green chillies (slit)
- 1 tomato (chopped)
- 1 tsp kasuri methi (crushed) – about 5g
- 1 ½ cups basmati rice (soaked for 30 minutes) – about 240g
- 3 tbsp chopped coriander leaves – around 15g
- Salt to taste
Ingredient Notes
Let’s talk about a few key ingredients to make sure your Chana Pulao turns out perfectly!
Chickpeas: Choosing the Right Type & Soaking
I prefer using Kabuli chana (white chickpeas) for this recipe, as they have a milder flavor and creamier texture. Soaking them overnight is crucial – it reduces cooking time and makes them easier to digest. Don’t skip this step!
Basmati Rice: The Aroma and Grain Quality
Basmati rice is the star here. Look for aged basmati rice for the best aroma and fluffy texture. Soaking the rice for 30 minutes before cooking helps the grains elongate beautifully.
Spices: Exploring Shahjeera & Kasuri Methi
Shahjeera (caraway seeds) adds a unique earthy and slightly bitter note. It’s a key flavor component, so don’t substitute it if you can help it! Kasuri methi (dried fenugreek leaves) adds a wonderful aroma and slightly sweet flavor. Crush it between your palms before adding to release its fragrance.
Regional Variations in Chana Pulao
You’ll find different versions of Chana Pulao across India. Some recipes include vegetables like carrots and peas, while others add a touch of lemon juice for brightness. Feel free to experiment!
Oil: Traditional Choices for Flavor
Traditionally, ghee (clarified butter) is used for making Chana Pulao, which adds a rich, nutty flavor. However, vegetable oil or sunflower oil work just fine too.
Step-By-Step Instructions
Alright, let’s get down to business!
- First, soak your chickpeas overnight. Then, cook them in water until they’re nice and tender. Drain them, but save that cooking liquid – it’s liquid gold!
- Combine the reserved chickpea liquid with enough water to make a total of 2.5 cups. Heat this mixture in a pot and keep it warm.
- Now, heat the oil in a pan over medium heat. Fry the sliced onions until they’re golden brown and crispy. Drain them on paper towels and set aside – these are going to be our gorgeous garnish!
- In the same oil, add the bay leaf, cinnamon stick, cloves, cardamoms, shahjeera, and coriander seeds. Sauté for about a minute until fragrant. This is where the magic begins!
- Stir in the ginger-garlic paste, slit green chillies, and chopped tomato. Cook until the tomatoes soften and break down, creating a lovely base.
- Add the soaked and drained basmati rice and sauté for about 5 minutes, lightly toasting the grains. This helps prevent the rice from becoming mushy.
- Pour in the heated chickpea stock and add the cooked chickpeas. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Finally, fluff the rice with a fork, mix in the fried onions and chopped coriander leaves. Serve hot and enjoy!
Expert Tips
Here are a few things I’ve learned over the years to make this recipe even better:
Achieving Fluffy Rice Every Time
Don’t overcook the rice! The key is to simmer it on low heat until all the liquid is absorbed. Resist the urge to lift the lid during cooking.
Balancing Spice Levels
Adjust the number of green chillies to your liking. If you prefer a milder flavor, remove the seeds from the chillies.
Perfecting the Fried Onion Garnish
Patience is key when frying onions. Cook them slowly over medium heat to achieve a beautiful golden brown color without burning them.
Variations
Want to switch things up? Here are a few ideas:
Vegan Chana Pulao
Simply ensure you’re using vegetable oil instead of ghee.
Gluten-Free Chana Pulao
This recipe is naturally gluten-free!
Spice Level Adjustments (Mild, Medium, Hot)
For mild, use 1-2 green chillies. For medium, use 3-4. And for hot, go wild with 5 or more!
Festival Adaptations (e.g., Navratri-friendly)
During Navratri, you can skip the onions and garlic for a satvik version.
Serving Suggestions
Chana Pulao is delicious on its own, but it also pairs well with:
- Raita (yogurt dip)
- A simple salad
- Pickle
Storage Instructions
Leftover Chana Pulao can be stored in an airtight container in the refrigerator for up to 3 days.
FAQs
What is the best way to soak chickpeas for Chana Pulao?
Soak them in plenty of water overnight, or for at least 8 hours. A quick soak method involves boiling the chickpeas for 2 minutes, then letting them sit in hot water for an hour.
Can I use a different type of rice besides Basmati?
While basmati is preferred for its aroma and texture, you can use long-grain rice as a substitute.
What does Shahjeera add to the flavor profile?
Shahjeera adds a unique earthy, slightly bitter, and aromatic flavor that elevates the dish.
How can I adjust the spice level of this dish?
Adjust the number of green chillies used. Removing the seeds from the chillies will also reduce the heat.
Can this be made in an Instant Pot or pressure cooker?
Yes! Reduce the cooking time to about 8-10 minutes on high pressure, followed by a natural pressure release.
What is the best way to reheat leftover Chana Pulao?
Reheat gently in a microwave or on the stovetop with a splash of water to prevent it from drying out.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
