Chana Pulao (20 minute Prep!)
A Chana Pulao (Chickpea Pulao) recipe that promises full flavor, tender chickpeas, and fluffy rice. This recipe takes 20 minutes of initial prep time but it’s tasty and elegant enough to serve as main dish for guests. Includes Stovetop and Instant Pot instructions! Tested to Perfection!
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“I tried it out and it is THE BEST channa Pulao I ever made. I recaptured the taste of my time in Pakistan and brought back childhood memories to me. Simply awesome! Thank you so much for this recipe.”
Zainab
About 5 years ago, I published the Instant Pot version of this Chana Pulao recipe and since then, I’ve gotten many requests for the stovetop version.
My standard answer has been to make the onion base, then cook it how you would ordinarily cook rice, but this doesn’t suffice for two reasons:
- You’ll need more water, because unlike the water-releasing frozen peas of Matar Pulao or meats in Yakhni Pulao, chickpeas actually soak up water.
- Because of the extra water + the water-absorbing chickpeas, you’ll need more salt.
So here I am, 5 years later with a proper, fail-safe stovetop Chana Pulao complete with tips for getting your Pulao rice all fluffy and separate.
Chana Pulao
Chana Pulao, or Chickpea Pilau, is made in one-pot with whole spices and aromatics. The taste is subtle, yet earthy and rich. The keys to a beautiful Chana Pulao, or any pulao really, are to:
- Use a bit of ghee or butter.
- Deeply brown the onions.
- Add a balanced amount of whole spices, and a generous amount of salt.
- Cook the rice to perfection.
History and Origins
It’s said that chickpeas (garbanzo beans) were introduced to India two centuries ago from the Silk Road. This is probably why they’re often called ‘Kabuli‘ Chanay, noting Kabul, Afghanistan as the place from which they were introduced. I assume cooks started using them in all sorts of recipes such as Chana Masala, Punjabi Chole, and Pulao, which was brought over much earlier by the Moghuls.
More Pulao Recipes: Yakhni Chicken Pulao, Mutton (Goat/Lamb) Pulao, Matar Pulao (Peas Pulao), Instant Pot Chicken Pulao
Ingredients
All pantry items. Here’s all you’ll need:
- Canned chickpeas (garbanzo beans): Good quality canned chickpeas are worth it here. Progresso or Bush’s are my favorites.
- Garlic + Ginger: Aromatics to deepen flavor.
- Whole spices: You’ll need classic pulao spices such as a bay leaf, black peppercorns, cinnamon stick, cloves, cumin seeds, and black cardamom.
- Onion: I’ve used yellow onion here but red onion works just as well.
- Oil: Provides fluidity for browning onions to their proper degree and carries flavor.
- Ghee: A pulao essential. You can substitute with butter or replace with more oil to keep it dairy-free.
- Basmati rice: I use Royal’s Chef’s Secret, aged, long-grain basmati rice. Any aged, long-grained basmati will work. More on rice below.
- Green chili pepper: In the newer version, I’ve added an optional green chili (I usually use Serrano) for aroma and a gentle kick. This isn’t a requirement, especially if you’re serving with something spicy.
- Cilantro: Another optional ingredient, for a pleasant garnish.
How to Make Chana Pulao
You can make this on the Stovetop, Instant Pot, and even a rice cooker. Instructions for all three methods are in the recipe card.
Here are the stovetop step-by-step directions:
Prep Rice
- Wash and soak rice before you start cooking so it has time to absorb some water. This makes it softer and fluffier.
Make the Onion Base
- Brown onions. In all pulaos, the onions will deepen the flavor and determine the color of your rice. It’s important to be patient with them, stir frequently, and deglaze the pan to help them brown evenly.
Note: Though the onions are diced in the pictures, usually they’re thinly sliced in Pulaos. For larger-sized onions, quarter them before slicing so they’re not too stringy.
- Add the garlic, ginger, green chili pepper (if using), and whole spices and sauté for 2 minutes, until aromatic.
Cook the Rice
- Stir in the drained chickpeas and salt, then pour in the water. While the water comes to a boil, drain the rice well so you’re not adding any excess water. Add the rice to the boiling water. Stir well to evenly distribute the salt.
- Simmer with a partially covered lid: In Pulaos, you gently simmer the rice until most of the water has absorbed or evaporated, and then turn the heat down for a final steam, or dum. Keep the heat on medium or medium-low so that it simmers, but doesn’t aggressively boil. I partially cover with the lid to give the long grains time to soak up the liquid as it cooks off.
- If most of the water hasn’t absorbed in the time indicated, then completely uncover to allow quicker evaporation.
- If the water is cooking off too quickly, lower the heat and/or sprinkle in 2 tbsp water to give the top layer of rice moisture.
- Tip: While you’re bringing everything back up to a boil, this is a good time to do a final salt test, as the rice has absorbed some of the salt.
- Steam the rice so it cooks gently and evenly to doneness. Keep reading for more in-depth instructions on steaming!
- Workflow Tip: This steaming stage is the perfect time to whip up some raita!
3 Essential Rice Tips
Here are a few tips to ensure fluffy, separated rice grains, every time.
#1: Know your rice
- Rice to water ratio: To cook 1 cup of basmati rice, most people use anywhere between 1.5 to 2 cups of water. 1.5 cups of my rice (Royal Chef’s Secret Extra Long) needs 3 cups to cook on the stovetop.
- If you cook rice often, use your usual ratio. So if you normally use 1.5 cups of water per 1 cup of rice, use 2 1/4 cup broth for 1.5 cups of rice. Again, keep in mind that chickpeas absorb water and you don’t have any tomatoes or ingredients to provide additional moisture (though you’re welcome to add!).
#2: Do Not Disturb
- Avoid stirring while cooking: Once the rice starts cooking, just let it be. Stirring runs the risk of breaking the rice kernels and interfering with the buildup of heat.
- Let it rest even after steaming: Keep the lid on even after you’ve turned off the heat. This final rest helps the rice absorb any remaining moisture and prevents the rice kernels from sticking together.
- Gently stir after cooking: The only reason to stir cooked rice is because resting the rice too long can make it clumpy or stick to the bottom. Use a rice paddle (not a fork) to fluff gently.
#3: Steam to Perfection
- How to know it’s ready to steam: When most of the water from the surface has absorbed or evaporated and you begin to see something like potholes forming in the top layer of the rice (see video!), it’s ready for a final steam.
- Cover the bottom of lid with a cloth: I use old kitchen linens or a cotton cloth. The goal is to contain the steam while absorbing any extra moisture that could otherwise lead to soggy rice.
- Lastly, relax: Remember, if you’ve given your rice enough time to cook, even if you steam a little too soon or a little too late, you’ll be fine. There’s plenty of room for error in the steaming with cloth + resting method.
How to Double the Recipe
With all pulao recipes, to double:
- Double all the ingredients, including whole spices and water.
- Use a larger pot (8-10.5 qt).
- Increase the sauté and simmer times by 2-3 minutes.
What to Serve with Chana Pulao
- On the side: I serve all my pulaos with a yogurt component such as Veg/Cucumber Raita or Mint Raita, and often just plain, whole-milk yogurt. You could also serve with Kachumber Salad.
- Pairing: I usually serve Chana Pulao with various Kababs or Aloo ki Tikki, but just about any type of meaty or saucy main dish would pair well.
More Rice Recipes
- Matar Pulao (also 20-Minute Prep!)
- Chicken Biryani
- Instant Pot Chicken Pulao or Stovetop Chicken Pulao (Yakhni method)
- How to Cook Basmati Rice in a Rice Cooker
- Zarda (Sweet Rice)
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! If you have a photo of your dish, please feel free to upload it and share with others. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
Chana Pulao (Chickpea Pilaf) – 20-minute prep!
Watch the Video
Ingredients
- 1 ½ cups (~275 g) aged long grain basmati rice
- 2 tbsp neutral oil such as grapeseed or avocado
- 1 tbsp ghee, sub butter, or oil to keep it dairy-free
- 1 (~150-200 g) medium onion, thinly sliced – quarter, then slice if your onion is on larger side
- 3 garlic cloves, crushed
- 1/3 inch piece ginger, crushed
- 1/2-1 Serrano or Thai green chili pepper, sliced lengthwise or finely chopped for more heat – optional
- 2 small bay leaves, or 1 large
- 1/2 tsp whole black peppercorns
- 1- inch piece cinnamon stick
- 1 black cardamom
- 5 whole cloves
- 1 tsp cumin seeds
- 15 oz can of chickpeas, drained and rinsed
- 2 tsp (1 1/2 tsp heaped for Instant Pot) sea salt/table salt, or to taste
- 3 cups (2 cups for Instant Pot) water
- finely chopped cilantro, optional – for garnish
Equipment
- Nonstick Dutch Oven (or Instant Pot)
Instructions
Stovetop
- Wash rice: Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water and set aside while you proceed with the recipe.
- Heat oil and ghee in a nonstick Dutch oven over medium heat. Add the onion and sauté, stirring often, until golden brown (~10 minutes). The onions will determine the color of the pulao so you want them deeply and evenly golden-brown. Deglaze the pan with ¼ cup water. Once the water dries up, add all the garlic, ginger, green chili pepper (if using), and whole spices and sauté for 2 minutes, until aromatic.
- Add the drained chickpeas and salt and stir to combine. Pour in the water.
- Increase the heat to high and cover to bring to a boil. Meanwhile, drain the rice thoroughly. Once the water comes to a boil, add the drained rice and stir gently to mix. Taste the broth. It should taste saltier than you prefer because it’ll mellow out once rice is cooked. If it's not, add a bit more salt.
- Cover to bring to a boil again, then reduce the heat to medium or medium-low. Cover partially with the lid. Allow to gently simmer, undisturbed, for about 5 minutes. The water level will reduce and the rice will rise to the surface. (See Note 1.)
- Steaming (‘Dum’): Layer the lid with a kitchen cloth or tea towel and seal tightly. Allow the pulao to develop steam for a few seconds. You’ll be able to feel the steam escaping from the sides of the pan.
- Reduce the heat to the lowest setting and allow it to cook for 15 minutes. Turn off the heat and allow it to rest for another 10-15 minutes. (Do not peek or stir throughout this process.)
- Use a rice paddle to gently lift the rice from the edges and fluff. Transfer onto a serving tray (or your plate!). Garnish with cilantro, if desired. Serve with veg raita, mint raita, or plain yogurt.
Instant Pot
- Wash rice: Place the rice in a small bowl and gently wash the rice until the water runs mostly clear. Soak in water and set aside while you proceed with the recipe.
- Turn Instant Pot to high Sauté Mode. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden, about 8-10 minutes. The color of the onions will determine the color of the rice so you want to get them even and golden.
- Add the garlic, ginger, and green chili pepper (if using) and sauté for another minute or until the raw smell disappears. Deglaze the pan with 2 tbsp of water and continue to sauté.
- Add the whole spices and drained chickpeas and stir to combine.
- Drain the soaked rice and add it to the Instant Pot along with 2 cups of water and salt. Mix gently and press down the rice and chickpeas so that they are submerged in the water. Taste the water – it should be saltier than you would normally prefer. If it's not, add a bit more salt.
- Cancel sauté. Cover and pressure-cook on high for 6 minutes. Let naturally release for 15 minutes. Use a rice paddle to gently lift the rice from the edges and fluff. Transfer onto a serving tray (or your plate!). Garnish with cilantro, if desired. Serve with veg/cucumber raita, mint raita, or plain yogurt.
Notes
- If most of the water hasn’t absorbed in the time indicated, then completely uncover to allow quicker evaporation.
- If it’s cooking off too quickly, lower the heat and/or sprinkle in 2 tbsp water to give the top layer of rice moisture.
This is an update of my Instant Pot Chana Pulao recipe that was originally published in October of 2018. Since then, it’s been updated with stovetop instructions, plus new pictures and video!
130 Comments on “Chana Pulao (20 minute Prep!)”
Hi Izzah,
Your recipe looks easy and tasty! As a newbie cook I have two questions to which I would appreciate your early answer. I am confused about the following ingredients.
1. 15 oz. can of chickpeas rinsed and drained:
I don’t have a can, I have a plastic bag full of chickpeas. Won’t I need to boil them beforehand or soak them overnight?
2. 5 whole cloves:
5 whole cloves of what??
Cheers!
Yusra
Sure, Yusra.
1. Yes, the bag has raw chickpeas which would need to be cooked. You’ll need roughly 1.5 cups of cooked chickpeas. I prefer cans because the chickpeas are already cooked so that makes it a little more convenient if you don’t have cooked chickpeas on hand.
2. Cloves are a specific spice. If you don’t have it, just omit and you’ll be fine!
Hope that helps and let me know if you have any other questions!
Hello,
I’ll be making this tonight but I wasn’t clear on scaling the recipe. Above you say to double everything except the strong spices. Does this mean the water as well? And does the timing remain the same? Thanks so much
Yes, double the water as well. I’d suggest fluffing with a fork and removing from the IP promptly to prevent the rice from getting mushy at the bottom.
What does let it naturally release for 15 min mean? Thanks!
It means to let the pressure cooker sit 15 minutes after it finishes cooking the rice. That way, the rice has time to settle and not be soggy at all 🙂
My first instant pot recipe. Amazing. It was like eating in a restaurant. So easy and fast.
YES! Thanks so much, John!
Loved this recipe!!! Would we follow the same recipe if we wanted to make Matar pulao and just use peas instead?
Thank you, Maria! Yes, you can certainly use this recipe for matar pulao too!
Awesome recipe. Very easy to do also. I made it today in my instant pot. Did not have bay leaves and a few other things. It still turned out very nice. Thanks Izzah. Also one more thing I’d like to ask. My rice came out really nice but they were a bit moist still. Like they need ‘dum’ still. I am not sure how to do that in IP. Can you guide? I used sella rice by the way. The water to rice ratio you mentioned worked very nicely for them. Thanks.
Thank you, Khaula! I think sella may affect the cook times. Try increasing the cook time by a minute. If that doesn’t work, try letting it naturally pressure release as directed in the recipe, then fluffing with a paddle and allowing it to rest again on ‘keep warm’ setting. Hope that helps!
This was delicious and so simple, even for this Instant Pot newbie. Followed the recipe exactly, only substitute was chicken broth for water. Perfectly cooked rice, smelled heavenly, won over the dinner party.
I’m so glad to hear that, Sherri! Thanks so much for taking the time to review!
Thank you for your delicious recipes!
You’re welcome, Laura!
Made it, ate it. Thanks for delicious rice.
Assalam Wa Alykum Izzah,
This was a beautifully written recipe that worked perfectly for me Alhumdulillah.
I made it for Father’s Day as my Dad really loves chickpeas. It looked elegant and tasted delicious. Thanks for the tip about the onion colour, that really helped a newbie cook like me.
Masha’Allah your food presentation and photography are brilliant, it makes your blog so inviting! May Allah (SWT) bless you and give you more success.
W.S. Kanwal. I’m delighted to hear this! Thank you so much for your kind words, duas, and well wishes. It means so much to me!
Excellent made perfectly with authentic Pakistani touch . Lovely so glad you have made a recipe with the instant pot . Please make more recipes with instant pot like Biryani . Thank you so much . My husband loved it .
Thank you so much, Hina! I’m so happy to hear that. Thanks for taking the time to share your review and request! I am on it!
Salaam Izzah. I have been married for 14 years to my Pakistani hubby and I have never attempted pulao (I hate cooking rice!) I made your pulao recipe last night in my instant pot! It was simple to make and so tasty! It will be on regular rotation on our weekly meal plan! I am in love with the simplicity and yumminess your recipes! Thank you! (would love a meat/chicken pulao recipe.)
W.S. Rebecca! This is such a special review..made my day! Thank you so much. I’ll definitely share a meat pulao recipe too! It’s on the list and I hope to get it on the blog sometime next month! This is even more motivation. Thanks again!