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kala chana pulao

Black Chickpeas Pilaf - Kala Chana Pulao

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Course: Main Course
Cuisine: indian cuisine
Keyword: chana, chana pulao, kala chana, pulao, rice
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 438kcal
Author: Rekha Kakkar


  • 200 gm basmati rice
  • 2 cups vegetable stock
  • 150 gm brown chickpea (cooked)
  • 100 gm paneer
  • ¾ cup coconut cream
  • 1 tablespoon Oil
  • 1 teaspoon ginger
  • to taste salt
  • 100 g onion sliced
  • 1 teaspoon red chilli Kashmiri powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • ¼ cup coconut milk


  • Wash and soak rice for 20 minutes and keep aside. After 20 minutes discard water and use the rice as per recipe steps.
  • Heat oil in a pan over medium-low heat.
  • Add sliced onion, and chopped ginger cook for 2-3 minutes or until onion softens.
  • Add the cubed paneer and saute for 1-2 minutes.
  • Then add cooked/chickpeas, if using canned brown chickpeas drain them and use. Add turmeric powder and red chilli powder and ground cumin.
  • Add rice and combine everything well to coat rice with spices and roast them slightly.
  • Now add coconut cream, vegetable stock and thin coconut milk and stir to combine.
  • Cover with a lid and when it starts to boil reduce the heat to low and cook pulao for 10 minutes.
  • After 10-12 minutes when all the water from the rice is cooked and rice grain are cooked through remove the lid and squeeze fresh lime juice and coriander/cilantro leaves.
  • Serve it in a bowl and top with chilled yogurt, green chutney and enjoy for a delicious quick and healthy lunch brunch or dinner.





Calories: 438kcal | Carbohydrates: 45g | Protein: 13g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 17mg | Sodium: 510mg | Potassium: 498mg | Fiber: 3g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 218mg | Iron: 3mg