Chana Pulao Recipe - Chickpeas Pulao

Easy chana pulao recipe which makes delicious and wholesome one pot meal for weeknights.This is Punjabi chana pulao recipe with a flavorful Amritsari twist.

5 from 1 vote

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Course: brunch, Main Dish

Cuisine: Indian, indian cuisine, north indian, punjabi

Keyword: Chickpeas, chickpeas pulao, pulao, rice, rice recipes

Prep Time: 5

Cook Time: 15

Soaking time: 6

Servings: 4

Calories: 209kcal

Author: Rekha Kakkar

Ingredients

200 grams basmati rice
2 cups water
150 grams Chickpea cooked kabuli Chana
100 grams onion sliced
75 grams Amritsari Vadi optional
1 teaspoon Ginger Green chili paste optional
30 grams ghee
1 teaspoon cumin seeds jeera
1 bay leaf tejpatta
1 cinnamon stick dalchini
3-4 cloves laung
1 mace flower
1 Star anise chakri phool
1 teaspoon kashmiri red chili powder Lal mirch powder
½ teaspoon turmeric powder haldi powder
½ teaspoon salt to taste
4 tablespoon coriander leaves for garnish
1 tablespoon lemon juice

Instructions

Chana Pulao on Stovetop in a Traditional Pressure Cooker

Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
Heat ghee in a medium pressure cooker over medium-low heat.
Add cumin seeds, cinnamon stick, bay leaf, cloves, cinnamon stick, mace, star anise followed by sliced onion, cook for 2-3 minutes or until onion softens.
Add ginger and green chili paste if you want it spicier (I skipped in this recipe)
Add the chickpeas, stock, turmeric powder and red chili.
Then add the rice and stir to coat well with spices and ghee.
Add 1.5 cups of water and mix well.
Now add chopped coriander, Amritsari wadiyan (broken into pieces) and ½ lemon's juice.
Cover the lid of pressure cooker and cook for until 2 whistles or 10 minutes.
Slowly release the pressure after switching off the heat and gently fluff the rice. Serve this chana pulao hot with a chilled bowl of plain yogurt or boondi raita for a quick comfort meal.

Chana Pulao in Instant Pot

Set the IP on Saute Mode.
Add Ghee or cooking oil and bay leaf, cinnamon, cumin seeds, cinnamon stick, mace flower, Star anise and cook spices for 20 – 30 seconds till fragrant.
Next, add sliced onion and ginger green chilli paste. Fry until the onions are light brown in color.
Add cooked chickpeas, turmeric, red chilli and salt as per your taste. Saute the chickpeas with spices for 1 minute.
Add rinsed basmati rice, Amritsari vadi (if you are using) and mix them to coat well with spices.Now add water, lemon juice and chopped coriander and stir the whole contents in the inner pot of IP.
Cover the lid and now set the Instant pot on Pressure cook mode and set the timer to 3 minutes.
After the cooking, open the IP and after releasing the pressure first.
Fluff the rice add some more fresh cilantro or coriander and enjoy.

Video

Notes

When you are making chana pulao in Instant Pot you do not need any soaking of rice.
Cooking time is very important if you want perfect grain of rice in pulao ( completely cooked but still holding shape).
Potato cubes, cauliflower, carrots, tofu or paneer cubes can also be added in the kabuli chana pulao.
Long-grain basmati rice, jasmine rice or any rice with less starch is suitable for making the pulao.
Rice to water ratio for cooking pulao is important. Use 1.5 cup of water per cup of rice if you are using basmati rice.
Over cooking rice can result in mushy rice or pilaf so please take care of that as well.
Amritsari vadi or pickle masala are an optional addition you can make this chickpeas rice without that as well.
Usually, You don't add turmeric powder in Pulao but in Kabuli chana pulao, I like to add turmeric in the rice as it gives a beautiful golden hue and adds taste.

Nutrition