If you’re looking for a healthy, protein-packed one-pot meal, Chana Pulao, also known as Chickpeas Pulao or Chickpeas Biryani, is the perfect choice. This flavourful and aromatic dish is a blend of basmati rice, chickpeas, and a medley of spices. It’s a perfect lunchbox option for kids, as it’s both nutritious and delicious. Whether you’re a vegetarian or just looking to add more plant-based meals to your diet, this Chana Pulao recipe is sure to satisfy your taste buds.
Do checkout my other pulao recipes – Beetroot Pulao, Mint Rice , Pudhina Rice for Lunchbox, Turmeric Lemon Rice and Palak Rice | Spinach Rice
Chickpeas Pulao Recipe
Chana Pulao | Chickpeas Pulao
Ingredients
- 1 cup Basmati rice soaked for 30 minutes and drained
- 1 cup cooked chickpeas or use canned chickpeas, drained and rinsed
- 1 large onion thinly sliced
- 2 tomatoes chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies slit
- 1 bay leaf
- 2-3 cloves
- 2-3 green cardamom pods
- 1 inch cinnamon stick
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin powder
- 1.5 teaspoon coriander powder
- 2 tablespoons oil or ghee
- Salt to taste
- Fresh coriander leaves for garnish
- Fried onions for garnish
Instructions
- If using dried chickpeas, soak them overnight and pressure cook for 4 whistles in medium heat. If using canned chickpeas, drain and rinse them thoroughly.
- Heat oil or ghee in a large pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until aromatic.
- Add the sliced onions and green chilies. Cook until the onions turn golden brown. Add the ginger-garlic paste and sauté for another minute. Then, add the chopped tomatoes and cook until they become soft and mushy.
- Stir in turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Cook the mixture for a couple of minutes until the spices are well incorporated.
- Add the cooked chickpeas to the pan and mix well with the spice mixture.
- Add the soaked and drained Basmati rice. Gently mix to coat the rice with the spices and chickpeas. Pour in 2 cups of water and add salt to taste.
- If using a pressure cooker, close the lid and cook for 2 whistles. If using a pan, bring the mixture to a boil, reduce the heat, cover, and let it simmer for about 10-12 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the pulao is cooked, let it sit for a few minutes. Fluff the rice gently with a fork. Garnish with fresh coriander leaves and sprinkle fried onions on top.
How to make Chana Pulao?
- If using dried chickpeas, soak them overnight and pressure cook for 4 whistles in medium heat. If using canned chickpeas, drain and rinse them thoroughly.
- Heat oil or ghee in a large pan or pressure cooker. Add cumin seeds, bay leaf, cloves, cardamom pods, and cinnamon stick. Sauté for a minute until aromatic.
- Add the sliced onions and green chilies. Cook until the onions turn golden brown. Add the ginger-garlic paste and sauté for another minute. Then, add the chopped tomatoes and cook until they become soft and mushy.
- Stir in turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Cook the mixture for a couple of minutes until the spices are well incorporated.
- Add the cooked chickpeas to the pan and mix well with the spice mixture.
- Add the soaked and drained Basmati rice. Gently mix to coat the rice with the spices and chickpeas. Pour in 2 cups of water and add salt to taste.
- If using a pressure cooker, close the lid and cook for 2 whistles. If using a pan, bring the mixture to a boil, reduce the heat, cover, and let it simmer for about 10-12 minutes, or until the rice is cooked and the liquid is absorbed.
- Once the pulao is cooked, let it sit for a few minutes. Fluff the rice gently with a fork. Garnish with fresh coriander leaves and sprinkle fried onions on top.
Serving Suggestions:
- Serve Chana Pulao hot with a side of raita, pickle, or a fresh salad.
- Pair it with a tangy yogurt dip for a complete meal.
Tips:
- For a richer flavour, you can add a splash of lemon juice before serving.
- Feel free to add some mixed vegetables like peas, carrots, or bell peppers for extra nutrition and colour.
Enjoy your homemade protein rich Chana Pulao (Chickpeas Pulao/Biryani) and savour the delightful blend of spices and flavours!
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This dish looks delicious and presentation is inviting.