Kabuli Chana Pulao is an easy one-pot meal loaded with protein-rich chickpeas and fragrant from the Indian masala. For veggie days, this is much perfect idea to enjoy which is so simple to make with just easy and quick steps. It goes so well with any raita of your choice, or even simple curd, pickle, papad, etc.
This pulao is prepared very similarly to other Indian pulao recipes with almost the same ingredients, but with extra use of boiled chickpeas aka kabuli chana. In this pulao, the veggies can be added as desired to make it more nutritious pulao. I have used only potatoes here, still, the vegetable addition is completely optional.
Event-related to this post :
Well, the April month challenge in the ‘Shhhhh Cooking Secretly Challenge‘ group was the ‘Spice Mix’, suggested by Jayashree. Well, I was partnered with Radha for this theme who gave me 2 secret ingredients as Cinnamon and Cloves; and I gave her the Cinnamon and Cloves too. She prepared tandoori masala using those secret ingredients. And as usual, using my two ingredients I have also come up with this Tandoori Masala Powder for theme contribution.
📖 RECIPE CARD
Chickpea Pilaf | Kabuli Chana Pulao
- 1 cup Rice (basmati)
- ¾ cup Chickpea (soaked)
- ½ cup Potato (1 inch cubes) (optional)
- 1 no. Onion (finely chopped) (medium)
- 1 tsp Ginger-garlic paste
- ½ cup Tomato (finely chopped)
- ¼ cup Tomato (1 inch slice)
- 2 no. Green chili
- 2 no. Green cardamom
- 1 inch Cinamon stick
- 1-2 no. Clove
- 3-4 no. Whole black pepper
- 1 no. Bay leaf
- ½ tsp Cumin seed
- ¼ tsp Turmeric powder
- 1 tsp Red chilli powder
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Garam masala powder
- 1-2 tbsp Coriander leaf (finely chopped)
- 2 tbsp Oil
- Salt as needed
- Water as needed
- Wash and clean the rice well, then soak in enough water (2 cup) for 15 minutes. Drain and keep aside.
- Pressure cook the soaked chickpeas / kabuli chana / chana till well done. Keep aside.
- Make a smooth paste of tomato and green chili in a blender jar, keep aside.
- Now heat oil in a broad pan.
- Add all the whole spices like cinnamon stick, green cardamoms, cloves, whole black peppers, bay leaf and saute for few seconds.
- Then add cumin seeds and allow to splutter.
- Add finely chopped onions and saute till light brown.
- After that, add ginger-garlic paste and saute till raw smell goes away.
- Then add the tomato-chili paste and saute.
- After sauteing for 1-2 minutes, add turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala and salt.
- Mix everything and saute till the oil ooze out from the masala paste.
- Then add small potato cubes and mix with the masala.
- Cover the pan and allow to cook for 2-3 minutes.
- After that add the boiled chickpeas, mix again.
- Cook everything for 1-2 minutes more without covering the pan.
- Then add the soaked rice along with some tomato slices (1 inch).
- Mix gently first and then pour 2 cup water.
- Give a stir, cover the pan and allow to cook till the rice is well done over low-medium heat.
- Turn off heat and keep aside for 15 minutes.
- Then add finely chopped coriander leaves and gently fluff the rice.
- Serve Chana Pulao along with any raita of your choice and a roasted papad for your everyday meals.
- Any other vegetable can be added to this chana pulao. I have used only small potato cubes.
- The vegetable addition is completely optional too.
- Canned chickpeas can be used here. If using this, then there is no need of soaking and boiling the chickpeas. Just drain the chickpeas from the can and directly add them along with the soaked rice.
- Leftover chana pulao can be kept in the refrigerator. Just while serving, take it out from the refrigerator, microwave on high, and serve.
- Whole spices add a nice flavor to the pulao, so do not skip.
- Spiciness can be adjusted as per the taste.