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Channa Pulao Recipe

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Adjust Servings:
Chana Pulao
3/4 cup white chickpeas
1 cup heaped Basmati rice
1 large onion – thinly sliced
1 medium tomato – chopped
1/4 tsp red chili powder
1 pinch garam masala powder
1 pinch turmeric powder
1 pinch saffron strand
1/2 tsp lemon/lime juice or 1 tsp yogurt
2 tbsp ghee/oil
1.75 cups water
mint leaves for garnish – chopped
salt as required
Whole Spices for Chana Pulao
1/2 tsp caraway seeds
1 black cardamom
2 small green cardamom
2 single thin strands of mace
1 tejpatta
2-3 cloves
1 in cinnamon stick
Green Paste
3/4 inch ginger – chopped
3-4 garlic – chopped
1 tbsp mint leaves – chopped
3 tbsp coriander leaves – chopped
1 green chili – chopped
1/2 - 1 tbsp water for grinding

Nutritional information

1538 kcal
159.06 g
88.13 g
78.75 g
164 mg
132 mg

Channa Pulao Recipe

  • Veg
  • 45 mins
  • Serves 4
  • Easy


  • Chana Pulao

  • Whole Spices for Chana Pulao

  • Green Paste

How to make Channa Pulao Recipe

Prep Chana Pulao

  • Rinse and soak the chana overnight or for a minimum of 8-9 hours.
    • Drain the chana thoroughly.
    • Pour the chanainto a pressure cooker.
  • Pour about 3-3 ½ cups water into the pressure cooker.
    • Add about 1/2 tsp of salt
    • Pressure cook for 12-14 whistles.
      • Note: Ensure the chickpeas are tender and cooked well.
    • Drain the cooked chana and set aside.
  • Rinse the rice very well in water untilthe water runs clear of starch.
    • Soak the rice for 30 mins.
    • Strain and set aside.
  • Grind or blend theGreen Pasteingredients into a smooth paste using a little amount of water.
  • Set the paste aside

Make Chana Pulao

  • Heat the ghee or oil in a pressure cooker.
  • Add all the ingredients mentioned in whole spices section of ingredients.
    • Sauté the whole spices for a few seconds until they turn fragrant.
  • Add the sliced onions.
    • Sauté till they turn a golden brown.
  • Add the green paste.
    • Sautéeverything until the raw aroma of the ginger-garlic dissipates.
  • Add the tomatoes.
    • Sauté for 2mins.
  • Add the garam masala powder, red chili powder, and turmeric powder.
  • Sauté the mixture for another minute then add the Basmati rice.
    • Mix well.
  • Sauté the entire mixture for another minute.
    • Add the drained cooked chana (chickpeas).
    • add the saffron threads and the curd/lemon juice.
    • Mix everything well.
    • Add 1.75 cups of water.
  • Season with salt.
  • Pressure cook the chana pulao for 2-3 whistles.
  • Gently fluff the rice after the pressure diminishes.
  • Garnish with coriander/mint leaves.


Chickpeas were probably first cultivated in the Middle East around 7500 years ago.

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