This family favorite Kabuli Chana Pulao with it's ginger, caramelized onions, and tender chickpeas is a hearty wholesome dish that is easy to make and deeply comforting!
While a Chicken Pulao may remain my default, I am just as happy to make this Chana Pulao for my family. It is easy to make, eat, and even makes for a good school lunch!
Chana, Cholay, or Chickpeas: A Rose by any other name
I have heard this dish called cholay chawal, chana chawal, chana pulao, kabuli chana pulao (not to be confused with a kabuli pulao) or even a chickpea pilaf. The names are endless, but the central premise is the same.
A Chana Pulao is an easy chickpeas and rice dish which can either serve as a 'base' for food or as a main in itself. This one, which is full of flavour, can do both.
Breaking it Down: Tips for making a GREAT Chana Pulao
This recipe starts with some basic pantry ingredients, but like with all recipes, how you treat them makes all the difference.
Here are some things I always do to make sure my Chana Pulao is hearty and full flavored
1.) Wash and soak your rice: 20 minutes is a minimum ok? No soaking= no fluffing = no bueno. Yes, I am basically a math genius.
2.) Use Fresh Ginger: Fresh ginger is equal parts attitude and a hug the way it's cooked here. Back away from the paste.
3.) Whole Spices: I both intensely dislike black cardamom on it's own and think it is a wondrous thing in pulaos, so please don't skip it and the other whole spices which we can all agree feel less objectionable.
4.) Color them onions: Not literally of course, but let them cook until deeply browned. Add a splash of water if it's starting to look a wee bit scary there.
5.) Tender is the Chana: If you are using canned chickpeas odds are they are tough and probably not the most flavorful. We are going to give them a lazy masala bath to fix all that.
6.) Chili Chili: I know, I know you think this is going to make it spicy. It is not. Just trust ok? These green chilies will just gently perfume your rice and make pulao magic.
Detailed step by step is in the recipe card!
A Note on Recipe Updates
This recipe is an old one on the blog, but like with other recipes, as I have evolved as a cook I have made changes. Here are the tweaks I have made from the original recipe:
- the original recipe called for the ginger to be sliced then sauted before the onions were added. Beautiful flavour, but no one seems to like picking out pieces of ginger from their Pulao! If you like it that way then please keep it!
- flavour tweaks: I have added 1 tsp coriander powder and the chilies at the end for fuller flavour. You can omit those or keep, up to you!
What to Serve with Chana Pulao
As said earlier I am firmly of the belief that this Pulao is good enough to eat on it's own, or even with some Podina or Vegetable Raita, but here are some menu ideas below.
Made this recipe? I would love to hear what you thought below! Please share your comments/ratings and as always you can find me on Instagram @flourandspiceblog
Chana Pulao
Ingredients
- 540 ml Can of Chickpeas
- 2 cups Basmati Rice
- 2 tbsp Finely minced ginger
- 1 Small Onion sliced
- ½ tsp Whole Black Pepper
- ½ tsp Cumin Seeds
- ½ inch Cinnamon Stick
- 1-2 Black Cardamom
- 4-5 Cloves
- 1.5 + 1 tsp Salt (or to taste)
- 1.5 tsp Coriander Powder (roasted is best)
- 3 Green Chilies
Instructions
- Wash and soak your rice and set aside.
- Drain the can of chickpeas into a sieve or a colander and run water over it to wash off the liquid from the can.
- Heat oil in a pot on medium high heat, you want an even thin layer of oil.
- Now add your whole spices and stir fry for a minute.
- Add your sliced onion and cook on medium heat until the onion gets a light caramel colour
- Now add in the minced ginger and continue to cook allowing the ginger to develop golden edges and the onions to darken.
- Once the onions are looking good add your chickpeas, 1 tsp salt, coriander powder, and saute for 2 minutes.
- Now add half a cup of hot water to the pot and simmer the chickpeas on low for 15 minutes or until tender. Taste the chickpeas - you want depth and assertive flavour so add more salt if needed.
- Drain and add your rice and add to the pot with 1 tsp salt and green chilies. Cook on medium high for 2 minutes.
- Use the same measuring cup you used for rice and add 2.5 cups water (½ cup went in with the chickpeas). I always taste the "broth" here to make sure it's flavorful.
- Bring the rice to a boil and cook on medium till most of the water dries
- Cover the pot and cook on low heat till the water is absorbed and the rice is cooked through. This last step takes 8-10 minutes.
- Fluff and serve. Menu ideas in blog post.
Video
Notes
Javeria says
Hi Sarah,
Your blog is my go-to for desi cooking, especially IP recipes, since I HEAVLY rely on this gadget. I tried this pulao today and it did not disappoint! I made it in the instant pot and it was perfect. Just followed the recipe as is, but right after adding chickpeas/salt/corriander and bhuning it, I added 3 cups water and cooked on pressure setting for 6 minutes. Came out perfect. Kids loved it! Thanks again!!
Sarah Mir says
Javeria I think you just did me a solid here by sharing the IP timings! THANK YOU! Appreciate the review and the IP notes!
Sabah Faheem says
Yummies. Topped with some fried onions before putting it on dum for extra frangnance and it turned out amazing!
Sarah Mir says
ohmigosh I love that idea so so much! thank you Sabah for sharing that and for your review!
Amna Malik says
This will be perfect for my toddler who is currently obsessed with “pao”. Thank you!
Sarah Mir says
ohmigoodness, love those toddler words!
Aman says
Made this today to pair with lamb roast and Alhamdullillah it turned out so well! Thank you for the detailed recipe!!
Sarah Mir says
Thank YOU Aman for your review!
Sarah Mir says
my pleasure!
Lubaynah says
Hello and Salaam! Making this for a dawat after seeing the post recently on Instagram. Thanks a lot for the menu ideas suggested!
Sarah Mir says
Wasalam Lubaynah!!! Thank you so so much for leaving this comment! Thrilled to see it and hope you enjoyed the dawat!
H Khan says
Why did you change your recipe?
I loved your old recipe!!!
This one is so different.
I feel so disappointed I didn't download the recipe.
Sarah Mir says
Hi there! First of all thanks for your comment - not gonna lie, I kinda wish you'd left one when you were enjoying it!
On a more serious note (and I absolutely will add it to the post), but I have a printed copy of the old recipe and I made two changes
1.) subbing the diced ginger for the sliced because over the years I had people complain to me about having to pull out sliced ginger pieces and this gives great flavour IMHO.
2.) adding one teaspoon of coriander powder to the masala
Just out of curiosity did you find the flavour to be very different or are you commenting on the recipe as it's written? Thanks for your time!
Rebia says
What a delicious recipient. Just had it for iftar and it. Was so yummy. Thank you for sharing!
Sarah Mir says
I am so so glad to hear that! Thank you!
Liz says
Thank you for liking my lentil soup. I really appreciate the kind gesture. Best wishes.
sarahjmir says
Right back at you Liz 🙂