Chana Pulao
Chana Pulao
5 from 1 vote
Prep: 10 minutes
Cook: 45 minutes
Total Time 55 minutes
Servings: 5
Chana pulao is a fragrant and flavorful Indian rice dish made with basmati rice, chickpeas (chana), and aromatic spices like cumin, cloves, and cinnamon. It's a wholesome and satisfying meal often enjoyed with yogurt or raita.

Nutrition: per serving



  • 300 g Rice
  • 240 g Chickpeas
  • 50 ml Oil
  • 1 Onion
  • 2 Tomatoes
  • 1 tsp Cumin Seeds
  • 1 tsp Black Peppercorn
  • 5-6 Cloves
  • 2 Bay Leaves
  • 2 Cinnamon Sticks
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 2 Green Chillies
  • 1 tsp Salt
  • 1 tsp Coriander Powder
  • 600 ml Water


  • Wash the rice thoroughly under cold water until the water runs clear. Soak the rice in enough water for about 30 minutes. Drain and set aside.
  • Heat oil in a large, heavy-bottomed pan over medium heat.
  • Once the oil is hot, add cumin seeds, black peppercorns, cloves, bay leaves, and cinnamon sticks. Sauté for a minute or until fragrant.
  • Add garlic paste, ginger paste, and chopped green chilies. Sauté for another minute until the raw smell disappears.
  • Add finely chopped onions and cook, stirring occasionally, for about 6-8 minutes or until the onions turn golden brown.
  • Now, add chopped tomatoes to the pan and cook for 3-4 minutes until they soften and release their juices.
  • Stir in salt and coriander powder, and cook for another 2-3 minutes until the spices are well combined with the onion-tomato mixture.
  • Add the drained chickpeas to the pan and mix well. Cook for an additional 3-4 minutes to allow the flavors to meld together.
  • Pour in the water and bring it to a gentle boil. Once the water starts boiling, add the soaked and drained rice to the pan. Mix gently to combine all the ingredients.
  • Cook the rice on high heat for about 6-8 minutes, stirring occasionally, until about 80% of the water is absorbed.
  • Reduce the heat to low, cover the pan with a tight-fitting lid, and let the rice cook for another 15 minutes.
  • After 15 minutes, turn off the heat and let the Chana Pulao sit, covered, for another 5 minutes to allow the steam to finish cooking the rice.
  • Fluff the pulao gently with a fork and transfer it to a serving dish.
  • Serve hot with yogurt, raita, or your favorite curry. Enjoy your flavorful and aromatic Chana Pulao!

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