Chana Pulao is a one-pot, aromatic, and flavor-packed rice recipe prepared using chickpeas (garbanzo), long grain rice like basmati, fresh herbs, and a few spices.
Chana Pulav is one of the best recipes for your kid's school lunchbox or office lunch box, or tiffin/snack box too. This rice dish is so tasty that it can be served alone. If you want to have it in a typical south Indian style, then serve it with yogurt dip or raita or salan.
If you have leftover cooked chickpeas or canned chickpeas, then this recipe is ready in less than 20 minutes. I always keep canned beans or garbanzo in my pantry when I am in the USA, and in India, I generally have to plan in advance. I soak the chickpeas overnight, and pressure cook them the next day. You can also cook the chickpeas on a stovetop, crockpot, or instant pot. Use your preferred way of cooking dried beans.
Some of the tips and secrets that I wud love to share to make the best veg pulao or pulav anytime.
I highly recommend using ghee or butter while making rice recipes like the one below, as it enhances the flavor of your final dish. Basmati rice or any long grain rice is preferred. But if you are not able to find them use the rice that is available in your pantry.
While making rice recipes, to give it a mild aromatic flavor, use a minimal amount of garam masala spices (bay leaf, cardamom, cinnamon, cloves, Marathi moggu, star anise, etc.). Do not add too many spices, as it will give a strong flavor to your dish.
But if you do not have garam masala spices, use ½ to 1 teaspoon of garam masala powder or curry powder.
I have used cilantro (coriander leaves) and mint (pudina), which enhance the dish and give it the authentic biryani flavor. I am not a ginger-garlic paste fan. I like to crush or paste fresh ginger and garlic cloves. Use whatever you are comfortable with. Use green chilies based on your heat tolerance. Add one or 2 green chilies while making the paste for its flavor. Increase the number of green chilies for a spicier pulav.
The amount of water you add will vary depending on the type of rice and the method you use to cook the rice. Check out the package instructions for the rice you are using.
Once the water is absorbed and rice is cooked through, always cover and rest it for 10 minutes and slowly fluff the rice so that it does not break.
Follow these simple steps while making any pulao, pilaf, or biryani and see how fantastic a result you are going to have.
Ingredients for Chana Pulao | Chickpea Rice Pilaf | Chana Biryani | One Pot Rice
1 ½ cups Boiled chickpeas
1 cup Long grain rice like basmati
1 cup Coriander leaves or cilantro
½ cup Mint leaves or Pudina
3 to 5 Green chilies, adjust to taste
6 to 8 Garlic cloves
½ inch Ginger, sliced
2 tablespoon Ghee
Bay leaf or Tej Patta
1 inch Cinnamon stick or Dalchini
2 Cardamom pods or elaichi
2 Cloves or Laung
1 tablespoon Cashews
1 Onion, large, sliced
1 Tomato, cut into cubes
2 cups Water
1 teaspoon Salt, adjust to taste
How to make the best chana pulao | one pot chickpeas rice pilaf | chana biryani | chole pulav?
I have soaked 1 cup of dried chickpeas overnight and pressure-cooked them the next day until perfectly cooked through. Cook the chickpeas using any method of your choice, but do soak overnight if you are using dried chickpeas.
If you are using canned chickpeas or garbanzo, simply wash and drain 1 can of it and use it in the recipe. Skip the above step.
In a bowl, wash and soak the rice for 15 minutes (soaking the rice is optional).
In a blender or mixer jar, add cilantro, mint leaves, green chilies, garlic cloves, ginger, little water, and grind to form a smooth paste.
Heat ghee or butter in a pan or pot. Add garam masala spices that are available in your pantry. I have used bay leaf, cinnamon, cardamom, and cloves. Add cashews and saute for a few seconds.
To this, add sliced onion and saute until translucent. Now add the ground paste and cook till the rawness goes off completely. Check out the video here.
Add the tomatoes and saute for two more minutes.
Now add the soaked rice, cooked chickpeas, salt, 2 cups of water, and bring it to a boil. Cover with a lid and cook for 10 to 12 minutes or until rice is cooked through thoroughly.
Switch off the flame. Leave it undisturbed for 10 minutes. Then slowly toss and fluff the rice. This rice is so flavorful all by itself.
You can also serve it with yogurt dip or raita if desired.
Tip:
- You can even use black chickpeas (kala chana) if desired.
- Note that I have not used any spice powders. The ground paste and whole garam masala gives a fantastic flavor to the rice. You have to adjust green chilies to your spice level.
- If you want to make this pulav in a pressure cooker, just reduce the water to 1 ¾ cups and cook for 2 to 3 whistles.
How to make Instant pot chana pulao or chickpea rice pilaf, or chana biryani?
Turn on the saute mode of your instant pot. Add ghee, bay leaf, cinnamon, cardamom, cloves, and cashews, and saute for a few seconds.
Now add sliced onion and saute till translucent. To this, add the ground herb paste given above and saute until the rawness goes off completely.
Add the tomatoes and saute for a few seconds. Finally, add the rice, salt, boiled or canned chickpeas or garbanzo with 1 to 1 ¼ cups of water.
See that all the rice is under the liquid. Close the lid of your instant pot and see that the pressure valve is in the sealing position. Select the MANUAL / PRESSURE HIGH function and set the timer to 6 minutes.
Let the pressure release naturally for 5 minutes. Then release any remaining pressure.
Open the instant pot and gently mix the cooked rice using a silicone spatula to prevent the hot cooked rice from breaking when tossed.
While you are here, also check out some of my audience favorite rice recipes like
- Best & Easy Chicken Biryani
- Garlic Turmeric Rice
- Thai Mango Fried Rice
- Chipotle Cilantro Lime Rice
- Ghee Rice
Video recipe for One pot rice recipe, Chana Pulao or Chickpea Biryani
Detailed recipe for Best Easy Degi Chana Pulao, One pot Chickpea Rice Pilaf
Chana Pulao | One Pot Chickpea Rice Pilaf | Chana Biryani | Chole Pulav
Ingredients
- 1 ½ cups Chickpeas Boiled/canned
- 1 cup Basmati (or any Long grain rice)
- 1 cup Cilantro or Coriander leaves
- ½ cup Mint or Pudina
- 3 to 5 Green chilies , adjust to taste
- 6 to 8 cloves Garlic
- ½ inch Ginger , sliced
- 2 tablespoon Ghee
- 1 Bay leaf or Tej Patta
- 1 inch Cinnamon stick or Dalchini
- 2 pod Cardamom or elaichi
- 2 Cloves or Laung
- 1 tablespoon Cashews
- 1 Onion , large sliced
- 1 Tomato , cut into cubes
- 2 cups Water
- 1 teaspoon Salt , adjust to taste
Instructions
- I have soaked 1 cup of dried chickpeas overnight and pressure-cooked them the next day until perfectly cooked through. Cook the chickpeas using any method of your choice, but do soak overnight if you are using dried chickpeas.1 ½ cups Chickpeas
- Note: If you are using canned chickpeas or garbanzo, simply wash and drain 1 can of it and use it in the recipe. Skip the above step.
- In a bowl, wash and soak the rice for 15 minutes (soaking the rice is optional).1 cup Basmati
- In a blender or mixer jar, add cilantro, mint leaves, green chilies, garlic cloves, ginger, little water, and grind to form a smooth paste.1 cup Cilantro, ½ cup Mint, 3 to 5 Green chilies, 6 to 8 cloves Garlic, ½ inch Ginger
- Heat ghee or butter in a pan or pot. Add garam masala spices that are available in your pantry. I have used bay leaf, cinnamon, cardamom, and cloves. Add cashews and saute for a few seconds.2 tablespoon Ghee, 1 Bay leaf, 1 inch Cinnamon stick, 2 pod Cardamom, 2 Cloves, 1 tablespoon Cashews
- To this, add sliced onion and saute until translucent. Now add the ground paste (from above) and cook till the rawness goes off completely. Check out the video of making of pulao.1 Onion
- Add the tomatoes and saute for two more minutes.1 Tomato
- Now add the soaked rice, cooked chickpeas, salt, 2 cups of water, and bring it to a boil. Cover with a lid and cook for 10 to 12 minutes or until rice is cooked through thoroughly.2 cups Water, 1 teaspoon Salt
- Switch off the flame. Leave it undisturbed for 10 minutes. Then slowly toss and fluff the rice. This rice is so flavorful all by itself
- You can also serve it with yogurt dip or raita if desired.
How To Make Instant Pot Chana Pulao Or Chickpea Rice Pilaf, Or Chana Biryani?
- Turn on the saute mode of your instant pot. Add ghee, bay leaf, cinnamon, cardamom, cloves, and cashews, and saute for a few seconds.
- Now add sliced onion and saute till translucent. To this, add the ground herb paste given above and saute until the rawness goes off completely.
- Add the tomatoes and saute for a few seconds. Finally, add the rice, salt, boiled or canned chickpeas or garbanzo with 1 to 1 ¼ cups of water.
- See that all the rice is under the liquid. Close the lid of your instant pot and see that the pressure valve is in the sealing position. Select the MANUAL / PRESSURE HIGH function and set the timer to 6 minutes.
- Let the pressure release naturally for 5 minutes. Then release any remaining pressure.
- Open the instant pot and gently mix the cooked rice using a silicone spatula to prevent the hot cooked rice from breaking when tossed
Notes
- You can even use black chickpeas (kala chana) if desired.
- Note that I have not used any spice powders. The ground paste and whole garam masala gives a fantastic flavor to the rice. You have to adjust green chilies to your spice level.
- If you want to make this pulav in a pressure cooker, just reduce the water to 1 ¾ cups and cook for 2 to 3 whistles.
Nutrition
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