Chana Pulao Recipe (Chickpea Rice)
This one-pot Chana Pulao recipe combines fluffy long-grain basmati rice with tender chickpeas, creating a comforting chickpea rice that's perfect for family dinner. The enticing fragrance of whole spices fills the air, while a sprinkle of crispy fried onions on top adds a delicious finishing touch, making it a truly satisfying rice dish.
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Servings: 3 Persons
Calories: 145kcal
Ingredients
- 1.5 tablespoon Oil – 1.5 Tbsp
- ½ teaspoon Cumin seeds – ½ Tsp
- 6 Cloves
- 15 Black peppers
- 5 Green cardamom
- 2 Bay leaves
- 2 Cinnamon sticks 2 inches in size
- 2 teaspoon Ginger garlic
- 1.5 teaspoon Salt ½ teaspoon in chana curry and 1 teaspoon in rice
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander powder
- 2 tablespoon Yogurt
- 2 tablespoon Birista Brown Onion
- 2 cups Boiled Chickpeas
- 2 cups Chana stock Substitute: Veg broth, chicken stock, or water
- 1.5 Cups Basmati Rice Soaked
- 1 teaspoon Lemon juice Freshly squeezed
- 1 teaspoon Brown onion for topping
Instructions
Prepare Chana Curry
- Heat oil in a pan and add whole garam masala, which includes cumin seeds, black pepper, cloves, green cardamom, and a cinnamon stick.
- Allow the spices to pop for a few seconds until they release their delightful aroma. Once fragrant, add ginger garlic paste and sauté it on high heat for a moment.
- Season with red chili powder, coriander powder, and salt, stirring for a few minutes until the oil begins to rise to the surface.
- Now add yogurt and continue to stir for a few minutes to ensure the flavors meld together.
- Gently fold in the boiled chickpeas and mix them into the curry, adding either chickpea stock, chicken broth, or plain water.
- Cover the pot and let it simmer on medium-high heat for about 10 minutes.
- [Note]: Remember to check the salt levels since both the broth and boiled chickpeas can be quite salty.
Rice Preparation
- For the rice, rinse it thoroughly in a bowl and soak it for 15 minutes.
Assemble Rice and Curry
- Once the chickpeas have simmered for 10 minutes, add the soaked rice along with some salt to the same pot.
- Carefully mix everything with a spoon, then cover the pot and cook for 15 minutes.
- Start with 5 minutes on high heat, then reduce the heat to medium-low for the remaining 10 minutes.
Pulao Steaming (Dum)
- After the rice has cooked for 15 minutes, drizzle some lemon water over it, sprinkle birista (brown onions), and cover the pot again.
- Allow it to steam on extremely low heat for an additional 10 minutes, this technique is known as Dum, which helps to infuse the flavors and achieve a perfect texture of fluffy rice.
Serving
- Now the pulao is ready to serve! Take it out in your presentation platter and topped with finely chopped crispy brown onions.For the best dining experience, pair up with curry, kebab, raita, and salad.
Video
Notes
- Don’t overcook and undercook the chickpeas: My recommendation is to use the 100% cooked chana to make the pulao. For the best results, follow the guide to boil chana on the stovetop.
- Don’t oversoak the rice: 10 to 15 minutes are fine for Basmati rice.
- Whole spices are essential for achieving the distinctive flavor of chana pulao, so don’t skip them.
- Use the water from cooked chana (chickpea broth) to make it more flavorful and tastier.
- To ensure your rice turns out fluffy, always adhere to the correct water-to-rice ratio during cooking.
- For that authentic Daigi taste, use fried onions while steaming.
- Steaming the rice on low heat for about 10 to 15 minutes can help achieve a fluffy, non-sticky texture.
- Don’t spoon out rice right after cooking. Give it 5 to 10 minutes to settle the heat.
- Once the rice has rested, gently fluff it with a flat spoon after 10 minutes to separate the grains nicely.
Nutrition
Serving: 100g | Calories: 145kcal
