Chana Pulao Recipe - Spicy Chickpea Rice Pilaf for a Quick and Healthy Meal
Ingredients
- Rice - 2 cups
- Water - 4 cups
- Oil - 1/2 cup
- Chickpeas - 1 1/2 cups (cooked)
- Ginger Garlic Paste - 1 Tbsp
- Tomatoes - 2 medium (chopped)
- Onion - 1 large (sliced)
- Green Chilies - 3-4 qty
- Black Pepper - 1 tsp
- Red Chili Flakes - 1 1/2 tsp
- Salt - to taste
Chana Pulao is a simple and flavorful dish made with basmati rice, tender chickpeas, and aromatic spices. This one-pot meal offers the perfect blend of protein and carbs, making it ideal for quick lunches or weeknight dinners. With bold flavors from garlic, green chilies, and tomatoes, it’s a satisfying vegan and gluten-free option that’s easy to prepare in under 30 minutes.
Versatile and convenient, Chana Pulao can be enjoyed on its own or paired with yogurt, raita, or curry for a more complete meal. It’s great for meal prep too, staying fresh and delicious for days. Whether you’re cooking for yourself or guests, this dish is sure to impress.
Watch our recipe video for step by step instructions on how to make Chana Pulao. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chana Pulao calories and nutrition information, see the recipe card below.
Instructions
1) Rinse 2 cups of rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20–30 minutes, then drain and set it aside.
2) In a large pot or deep pan, heat 1/2 cup of oil over medium heat. Add 1 large sliced onion and sauté until golden brown, stirring occasionally to ensure even browning.
3) Add 1 tablespoon of ginger-garlic paste to the sautéed onions and cook for 1–2 minutes until fragrant. Stir in 2 medium chopped tomatoes, 1 teaspoon of black pepper, 1 1/2 teaspoons of red chili flakes, and salt to taste. Cook for 3–4 minutes until the tomatoes soften and the mixture thickens.
4) Mix in 1 ½ cups of cooked chickpeas and 3-4 whole green chilies, stirring everything together to combine the flavors.
5) Add the soaked and drained rice to the pot, stirring gently to coat the grains with the spiced mixture. Pour in 4 cups of water, stir once, and bring the mixture to a boil.
6) Once the water starts to boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 18–20 minutes. Avoid opening the lid during cooking to allow the steam to cook the rice evenly.
7) After 20 minutes, turn off the heat and let the pulao rest for 5 minutes. Fluff the rice gently with a fork before serving.
8) Serve the Chana Pulao hot, accompanied by yogurt, raita, or a side of curry. Enjoy!
Chana Pulao is a simple and flavorful dish made with basmati rice, tender chickpeas, and aromatic spices. This one-pot meal offers the perfect blend of protein and carbs, making it ideal for quick lunches or weeknight dinners. With bold flavors from garlic, green chilies, and tomatoes, it’s a satisfying vegan and gluten-free option that’s easy to prepare in under 30 minutes.
Versatile and convenient, Chana Pulao can be enjoyed on its own or paired with yogurt, raita, or curry for a more complete meal. It’s great for meal prep too, staying fresh and delicious for days. Whether you’re cooking for yourself or guests, this dish is sure to impress.
Watch our recipe video for step by step instructions on how to make Chana Pulao. We’ve included demonstrations and pro tips to help you out in the kitchen! For our Chana Pulao calories and nutrition information, see the recipe card below.
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