Last Updated on 2 months by Neha Deshmukh

Chickpea & Basmati Rice Recipe – Authentic Indian Coconut Delight

Introduction

Oh, this recipe! It’s one of those dishes that just feels like home. I first made this Chickpea & Basmati Rice for a small gathering, and it was such a hit – everyone kept asking for the recipe! It’s a beautiful blend of flavors, creamy coconut, and hearty chickpeas, all wrapped up in fragrant basmati rice. It’s comforting, flavorful, and surprisingly easy to make. Trust me, you’ll want to add this to your regular rotation.

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete meal in one pot! Here’s what makes it special:

• Flavor explosion: The combination of spices, coconut milk, and chickpeas is simply divine.
• One-pot wonder: Less cleanup is always a win, right?
• Comfort food: It’s warm, satisfying, and perfect for a cozy night in.
• Versatile: Easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Basmati Rice
• ½ cup Kala Channa or Kabuli Channa (chickpeas)
• ¾ cup Onion (cut lengthwise)
• 1-2 Green Chilli (slit)
• 1 tsp Ginger garlic paste
• 1 fistful Mint leaves
• 1 fistful Coriander leaves
• 1 ¾ cup Thin coconut milk
• 1 tbsp Lemon juice
• ¼ tsp Turmeric powder
• 1 tsp Chilli powder
• 1 tsp Garam masala powder
• as needed Salt
• 1 ½ tbsp Oil (or 1 tbsp oil + ½ tbsp butter)
• 2 Cloves
• 1 Cinnamon (2-inch piece)
• 1 Cardamom

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your dish turns out perfectly:

• Kala Channa vs. Kabuli Channa: Both work beautifully! Kala Channa (black chickpeas) have a nuttier, earthier flavor, while Kabuli Channa (white chickpeas) are milder. Use whichever you prefer or have on hand.
• Basmati Rice Quality: The quality of your basmati rice makes a difference. Look for long-grain basmati that’s aged – it’ll be more fragrant and fluffy.
• Coconut Milk – Thick vs. Thin: We’re using thin coconut milk here, made by mixing thick coconut milk with water. This gives the rice a lovely coconut flavor without being overly rich.
• Regional Spice Variations: Spice levels are a personal thing! In South India, you might find a touch of curry leaves and mustard seeds added to the tempering. North Indian versions often lean towards more garam masala and a milder chili kick. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, let’s get those chickpeas ready. Soak them overnight or for at least 5-6 hours. This helps them cook evenly. Then, pressure cook them with a pinch of salt until they’re nice and tender. Don’t discard the cooking liquid – we might need it later!
2. While the chickpeas are cooking, give your basmati rice a 20-minute soak. This helps it become extra fluffy. Drain it well, then set it aside.
3. Now, let’s start building those flavors. Heat the oil (or oil and butter – butter adds a lovely richness!) in a pressure pan. Add the cloves, cinnamon, and cardamom. Sauté for a few seconds until they become fragrant.
4. Add the sliced onions and slit green chilies. Cook until the onions turn translucent and start to soften.
5. Stir in the ginger-garlic paste and sauté for another minute until you can smell that wonderful aroma. Then, add the cooked chickpeas, turmeric powder, chili powder, garam masala powder, chopped mint, chopped cilantro, and salt. Sauté for 2-3 minutes, letting the spices coat everything nicely.
6. Pour in the thin coconut milk and lemon juice. Bring the mixture to a gentle boil, then add the drained basmati rice. Give it a good stir and adjust the salt if needed.
7. Close the lid of the pressure pan and cook for one whistle. Then, reduce the heat to low and let it simmer for another 5 minutes. Crucially, let the pressure release naturally before opening the lid.
8. Finally, fluff the rice gently with a fork and serve!

Expert Tips

• Don’t overcook the rice: Overcooked rice will be mushy. Keep a close eye on the pressure cooker.
• Adjust the liquid: If the rice seems too dry after pressure cooking, add a splash of the reserved chickpea cooking liquid.
• Fresh herbs are best: The mint and cilantro really brighten up the dish, so use fresh if possible.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure you’re using oil instead of butter.
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ½ tsp or omit it altogether.
  • Medium: Stick to the 1 tsp chili powder.
  • Hot: Add an extra ½ tsp chili powder or a pinch of cayenne pepper.
• Festival Adaptations: My aunt always adds a handful of roasted cashews and raisins when making this for Diwali – it adds a festive touch! For Onam, she sometimes includes a few pieces of coconut.

Serving Suggestions

This Chickpea & Basmati Rice is fantastic on its own, but here are a few ideas to complete the meal:

• Raita: A cooling cucumber raita is the perfect accompaniment.
• Papadums: Crispy papadums add a nice textural contrast.
• Pickle: A tangy Indian pickle (achar) is always a welcome addition.

Storage Instructions

Leftovers? Yes, please! Store any leftover Chickpea & Basmati Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

Let’s answer some common questions:

• Is it necessary to soak the chickpeas? Soaking helps them cook faster and more evenly, but if you’re short on time, you can skip it. Just be prepared to pressure cook them for a bit longer.
• Can I use a different type of rice? While basmati is traditional, you can use other long-grain rice varieties. The texture might be slightly different.
• What if I don’t have a pressure cooker? You can cook this in a pot on the stovetop, but it will take longer. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked through.
• How can I adjust the coconut milk consistency? If you prefer a richer dish, use more thick coconut milk. If you want it lighter, add more water.
• Can I add vegetables to this dish? Absolutely! Peas, carrots, or beans would be delicious additions. Add them along with the chickpeas.