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a plate of chana pulao with raita and pickled onions
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Chana Pulao

This family favorite Chana Pulao with it's ginger, caramelized onions, and tender chickpeas is a hearty wholesome dish that is easy to make and deeply comforting!
Course Main Course
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Author Sarah Mir

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.
    top down view of caramelized onions for pulao
  • Once the onions are looking good add your chickpeas, 1 tsp salt, coriander powder, and saute for 2 minutes.
    chickpeas in a pot for chana pulao
  • 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.
    rice and chilies added to chana chawal
  • 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
    chana pulao cooked
  • 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.
    chana pulao in a pot

Video

Notes

This recipe has seen some tweaking, notes on the changes made in the blog post!
Recipe tips in blog post, but please remember canned chickpeas vary in saltiness and toughness which is why tasting and adjusting is key for the best results! 
Using Bhunna Dhania (roasted coriander powder) gives far better results, but if you don't have it handy then it's ok! Also, if you want a milder pulao for the menu you are serving then add the ginger and onions together and sauté until the onions are golden (not caramelized)