Chana Rice Recipe- Authentic Coconut & Spice Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chana Rice Recipe – Authentic Coconut & Spice Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that doesn’t take all day to make. This Chana Rice – a beautiful blend of fluffy basmati rice and hearty chickpeas in a fragrant coconut and spice gravy – is exactly that. I first made this when I was craving something warm and satisfying after a particularly chilly monsoon evening, and it’s been a family favorite ever since. It’s truly a hug in a bowl!

Why You’ll Love This Recipe

This Chana Rice isn’t just delicious; it’s also wonderfully versatile. It’s relatively quick to prepare, packed with protein, and bursting with aromatic Indian spices. Plus, the creamy coconut milk adds a touch of sweetness that perfectly balances the savory flavors. It’s the kind of dish that feels special enough for guests but easy enough for a weeknight dinner.

Ingredients

Here’s what you’ll need to create this flavorful Chana Rice:

• 1 cup basmati rice
• ½ cup white chana (dried chickpeas)
• 1 big onion, chopped lengthwise
• 1 teaspoon ginger garlic paste
• ½ teaspoon garam masala powder
• ¼ cup coconut milk
• 1 ¾ cups water
• 1 teaspoon ghee
• 2 tablespoons oil
• ½ inch cinnamon
• 1 clove
• 1 small bay leaf
• 1 cardamom
• 2 tablespoons coriander leaves
• 2 tablespoons mint leaves
• 5 small onion (shallots)
• 2 tablespoons coconut (grated)
• 4 cloves garlic
• 1 big sized tomato
• 1 green chilli

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly shine:

• Basmati Rice: This is the rice for Indian cooking. Its long grains and delicate aroma are perfect for absorbing all those lovely flavors. I prefer aged basmati for the best texture. (Approximately 195g)
• White Chana: Dried chickpeas give the best texture and flavor, but you can use canned in a pinch (see FAQs!). Soaking them overnight is key for even cooking. (Approximately 100g when dried)
• Coconut: Freshly grated coconut is amazing if you can get it, but unsweetened desiccated coconut works beautifully too. (Approximately 15g)
• Regional Spice Blend: The combination of cinnamon, cloves, bay leaf, and cardamom creates a classic Indian base. Don’t skip these – they’re what give this dish its signature fragrance!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those white chickpeas overnight in plenty of water. Drain them and then pressure cook with about 1 ½ cups (350ml) of water for 4 whistles. Set aside.
2. While the chana is cooking, rinse the basmati rice and soak it in water for about 20 minutes. This helps it cook up fluffy.
3. Now, let’s make the magic happen! Blend the coriander leaves, mint leaves, small onions, garlic, tomato, green chili, and coconut into a smooth, vibrant green paste. A little water can help it blend smoothly.
4. Heat the oil and ghee in a pressure cooker over medium heat. Add the cinnamon, cloves, bay leaf, and cardamom. Let them sizzle for a few seconds until fragrant – this is called tempering, and it’s essential for building flavor.
5. Add the ginger garlic paste and chopped onions. Sauté until the onions turn translucent and slightly golden brown.
6. Pour in the green paste you made earlier and cook for 5-7 minutes, stirring frequently, until the raw aroma disappears. This step is important to ensure the paste is well-cooked.
7. Stir in the garam masala powder, the cooked chana, and the drained rice. Combine everything really well, making sure the rice is coated in the spice mixture.
8. Pour in the coconut milk and the remaining water (about ½ cup or 120ml). Give it a final stir, then close the pressure cooker lid.
9. Pressure cook for 2 whistles. Once the pressure releases naturally (don’t force it!), fluff the rice gently with a fork. Add a final teaspoon of ghee for extra richness and serve hot!

Expert Tips

• Don’t overcook the rice! You want it to be fluffy, not mushy.
• Adjust the amount of green chili to your spice preference.
• Using good quality ghee makes a huge difference in the final flavor.
• If you don’t have a pressure cooker, you can make this in a pot on the stovetop, but it will take longer.

Variations

• My Mom’s Touch: My mom always adds a pinch of turmeric to the spice blend for a beautiful golden color and extra health benefits.
• Veggie Boost: Feel free to add other vegetables like peas, carrots, or potatoes along with the rice and chana.
• Cashew Cream: For an even richer dish, stir in a tablespoon of cashew cream at the end.

Vegan Adaptation

This recipe is easily made vegan! Simply substitute the ghee with a vegan butter alternative or an extra tablespoon of oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala powder doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the green chili to ½ or omit it altogether.
• Spicy: Add an extra green chili or a pinch of cayenne pepper to the spice blend.

Festival Adaptations

This Chana Rice is fantastic for festivals! It’s often served during Diwali and Eid as part of a larger spread. You can also garnish it with fried onions and fresh coriander for a festive touch.

Serving Suggestions

Serve this Chana Rice hot with a side of raita (yogurt dip) to cool things down. It also pairs well with papadums and a simple salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of rice to use for Chana Rice?

Basmati rice is the best choice! Its long grains and delicate aroma complement the spices beautifully.

Can I use canned chickpeas instead of dried?

Yes, you can! Use about 1 ½ cups (approximately 375g) of canned chickpeas, drained and rinsed. You won’t need to soak or pressure cook them – just add them in with the rice and spices.

How can I adjust the spice level of this dish?

Adjust the amount of green chili to your liking. You can also add a pinch of cayenne pepper for extra heat.

What is the significance of using both oil and ghee in this recipe?

The oil helps to cook the spices without burning, while the ghee adds a rich, nutty flavor that’s characteristic of Indian cuisine.

Can this dish be made in an Instant Pot?

Absolutely! Use the same ingredients and instructions, but reduce the pressure cooking time to about 8-10 minutes.