Chana Pulao (Chickpea Pilaf) Recipe


  • 1 large yellow onion thinly sliced in half rings
  • cup canola/sunflower/vegetable oil
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 2 green chilies half slit
  • 4 cloves
  • 8 peppercorns
  • 1 black cardamom
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 14 oz can chickpeas
  • 1 teaspoon salt or to taste
  • 1 ½ cups basmati rice rinsed in several changes of water
  • 4 cups water


  • Heat oil in a large stockpot, and add onions. Fry for 10 minutes on medium-low heat till golden brown.
  • Add crushed ginger and garlic, and fry on low heat for one minute.
  • Add green chilies and fry for a few seconds.
  • Add whole and ground spices. Fry for 2-3 minutes till fragrant.
  • Stir in chickpeas.
  • Add water, salt and rice, and bring to a boil.
  • Lower to a simmer and let the water boil out, about 10 minutes.
  • Once the water has boiled out, bring the heat down to the lowest possible point. Wrap tight fitting lid with a cotton cloth, cover pot with it, and let the rice steam for 8-10 minutes.
  • Remove from heat and place on serving platter. Fluff with a fork.

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