Chana Pulao (Chickpea Pilaf) – 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 (pre-rice cooking) 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!
Equipment
- Nonstick Dutch Oven (or Instant Pot)
Ingredients
- 1 ½ cups 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 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 sea salt/table salt or to taste
- 3 cups water
- finely chopped cilantro optional - for garnish
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.
Video
Notes
Note 1: I like to 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 it’s cooking off too quickly, lower the heat and/or sprinkle in 2 tbsp water to give the top layer of rice moisture.
Nutrition
Calories: 463kcal | Carbohydrates: 75g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1025mg | Potassium: 291mg | Fiber: 7g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg