Kala Chana Rice Recipe – Authentic Indian Black Chickpea & Potato Pilaf

Last Updated on 4 months by Neha Deshmukh

Kala Chana Rice Recipe – Authentic Indian Black Chickpea & Potato Pilaf

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Kala Chana Rice. It’s a wonderfully fragrant and flavorful pilaf, packed with goodness and a little bit of spice. I first made this for a family gathering, and it was an instant hit! It’s a bit more involved than a simple rice dish, but trust me, the results are so worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Kala Chana Rice isn’t just delicious; it’s a complete meal in one pot! It’s comforting, aromatic, and surprisingly healthy. The combination of hearty black chickpeas, fluffy basmati rice, and warming spices is simply divine. Plus, it’s a fantastic way to introduce yourself to the wonderful world of Indian flavors.

Ingredients

Here’s what you’ll need to make this amazing Kala Chana Rice:

• 1 cup black chickpea (soaked overnight) – about 170g
• 1 cup basmati rice – about 195g
• 2 cups water – 480ml
• 2 tablespoons ghee – 30ml
• 1 medium red onion
• 1 medium potato
• ½ cup finely chopped cilantro and mint – about 30g
• 1 cinnamon stick
• 1 star anise
• 4 green cardamoms
• 1 black cardamom
• 1 dry mace flower
• Few cloves (around 4-5)
• 1 teaspoon cumin powder – 5g
• 1 teaspoon coriander powder – 5g
• 1 teaspoon dried fenugreek leaves (kasuri methi) – 5g
• Salt to taste

Ingredient Notes

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

• Black Chickpeas (Kala Chana) – A Nutritional Powerhouse: Soaking these overnight is crucial for tender chickpeas and easier digestion. Don’t skip this step! You can find kala chana at most Indian grocery stores, and increasingly in well-stocked supermarkets.
• Basmati Rice – Choosing the Right Grain: I prefer aged basmati rice for its superior aroma and fluffiness. Look for grains that are long and slender.
• Ghee – The Flavor Foundation: Ghee adds a richness and depth of flavor that’s hard to replicate. If you’re not familiar, it’s clarified butter – and it smells amazing!
• Unique Spice Blend – Exploring the Aromatics: Don’t be intimidated by the spice list! These spices work together to create a truly magical flavor profile. You can adjust the quantities to your liking, but I recommend sticking close to the recipe for the first try.
• Regional Variations – North Indian Influence: This recipe leans towards North Indian flavors, with the use of warming spices and ghee. You’ll find similar dishes across the region, often adapted with local ingredients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the soaked kala chana until they’re nice and tender. I usually use my Instant Pot for this – about 30 minutes on high pressure with a natural release works perfectly. Drain them well once cooked.
2. While the chickpeas are cooking, thinly slice the onion and dice the potato into bite-sized pieces.
3. Now, heat the ghee in a large, heavy-bottomed pan. Add the cinnamon stick, star anise, green cardamoms, black cardamom, mace, and cloves. Sauté for a minute or two until they become fragrant – this is where the magic begins!
4. Add the diced potatoes and a pinch of salt. Sauté for another 2 minutes, just to get them slightly softened.
5. Add the sliced onions and cook until they’re soft and golden brown. Stir in the cumin powder, coriander powder, and dried fenugreek leaves. Cook for another 2 minutes, stirring constantly to prevent burning.
6. Time to add the boiled kala chana and drained rice! Toss everything together to coat it well with the spices.
7. Pour in the water, season with salt, and bring the mixture to a boil.
8. Once boiling, reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until all the water is absorbed.
9. Sprinkle a little sugar over the rice (this adds a subtle sweetness and enhances the flavor). Fluff the rice gently with a fork.
10. Turn off the heat and let the rice rest, covered, for 5 minutes. This allows the flavors to meld together beautifully.
11. Finally, garnish with plenty of fresh cilantro and mint. Serve warm with a side of raita – it’s the perfect cooling accompaniment!

Expert Tips

Here are a few tips to help you nail this recipe:

• Soaking the Kala Chana for Optimal Texture: Seriously, don’t skip the soaking! It makes a huge difference.
• Achieving Fluffy Rice – Water Ratio & Simmering: The water ratio is key. Too much water, and you’ll end up with mushy rice. Too little, and it’ll be undercooked. 2 cups of water to 1 cup of rice usually works perfectly for basmati.
• Blooming the Spices – Releasing Maximum Flavor: Sautéing the whole spices in ghee before adding the other ingredients releases their essential oils and creates a more complex flavor.
• Using an Instant Pot for Convenience: You can absolutely make this in an Instant Pot! Follow steps 3-6 in the Instant Pot, then add the rice and water. Cook on high pressure for 5 minutes, followed by a 10-minute natural release.

Variations

• Vegan Adaptation – Substituting Ghee: Easily make this vegan by substituting the ghee with a neutral-flavored oil like sunflower or vegetable oil.
• Gluten-Free – Naturally Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Spice Level – Adjusting the Heat: Feel free to add a pinch of cayenne pepper or a chopped green chili if you like things spicy!
• Festival Adaptations – Navratri & Fasting-Friendly Version: During Navratri, you can omit the onion and garlic for a fasting-friendly version.

Serving Suggestions

Kala Chana Rice is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Raita (yogurt dip)
• A simple salad
• Pickles
• Papadums

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.

FAQs

What is Kala Chana and where can I find it?

Kala chana, or black chickpeas, are a type of chickpea that’s smaller and darker than the more common beige chickpeas. You can find them at Indian grocery stores and increasingly in well-stocked supermarkets.

Can I use a different type of rice for this pilaf?

While basmati rice is traditional, you can use other long-grain rice varieties like jasmine rice. However, the texture and flavor might be slightly different.

How can I adjust the spice level of this dish?

Feel free to adjust the amount of cumin, coriander, and cloves to your liking. You can also add a pinch of cayenne pepper or a chopped green chili for extra heat.

Can this be made ahead of time?

You can boil the chickpeas ahead of time and store them in the refrigerator. However, it’s best to assemble and cook the pilaf just before serving for the best texture and flavor.

What is the best way to serve this Kala Chana Rice?

Serve it warm with a side of raita and your favorite Indian accompaniments! It’s perfect for a weeknight dinner or a special occasion.