Start Reading Mode
0 0
Chana Pulao

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
2 tsp oil
1 bay leaf
1 star anise
5 cloves
1 in cinnamon
1 tsp cumin
¾ tsp aamchur
1 onion – finely chopped
1 tsp ginger garlic paste
½ tsp garam masala
1 tomato - finely chopped
1/4 tsp turmeric
1 tsp Kashmiri red chilli powder
1/2 tsp coriander powder
¼ tsp cumin powder
1 tsp kasuri methi (dry fenugreek leaves)
1 tsp salt
2 cup water
1 cup chickpea (chana) – soaked overnight and boiled for 10 minutes
1 cup basmati rice – soaked for 20 minutes
coriander to garnish

Nutritional information

112.58 g
33.05 g
43.43 g
2407 mg
0 mg

Chana Pulao

  • Veg
  • 30 mins
  • Serves 4
  • Easy



This is another tasty and healthy pulao variation. Pulao is really just rice pilaf, and chana are chickpeas, making this dish chickpea pilaf. It is very easy to prepare; all it really takes is a little bit of time and some moderate cooking skill. The chana defines this dish like it does with a lot of Indian cuisine. The best part of chana is that it is an amazing source of plant-based protein, so you can eat healthy without having to worry about the side effects of eating meat.

Health Benefits

Chana or chickpeas are some of the best foods that you can include in your diet on a regular basis. Chickpeas are also known as garbanzo beans and originate from the Middle East. They are prized for their nutritional content which corresponds to some great health benefits. Specifically, chana is full of dietary fiber and protein – two substances that your body absolutely needs. The dietary fiber helps improve your digestive health and the protein helps to repair and replicate your cells.

(Visited 9 times, 1 visits today)

How to make Chana Pulao

  1. Heat the oil in a pressure cooker.
  2. Sauté the bay leaf, star anise, cloves, cinnamon and jeera until it turns aromatic.
    1. Add the onions, ginger garlic paste, and tomatoes and continue to sauté.
    2. Add the turmeric, chilli powder, coriander powder, cumin powder, garam masala, aamchur, kasuri methi, and salt and continue to sauté.
    3. Add the chickpeas and sauté for a minute.
    4. Add 1 cup basmati rice and sauté gently.
  3. Pour in the water and stir well.
  4. Cover the pressure cooker and cook for 2 whistles.
  5. Garnish with coriander and serve with onion tomato raita.



Chickpeas are thought to have first been cultivated in 7500 BC.

Mansi Singh

Bharwa Baingan
Bharwa Baingan
Kanda Poha Recipe
Kanda Poha Recipe
Bharwa Baingan
Bharwa Baingan
Kanda Poha Recipe
Kanda Poha Recipe

Add Your Comment