Chana Pulao ~ Chickpea Pilaf
Recipe type: Rice
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ¾ cup chickpeas, soaked overnight
  • 3 tbsp oil
  • 1 large onion, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 3 cloves
  • 2 cardamoms
  • ½ tsp shahjeera
  • 1 tsp coriander seeds
  • 1 tbsp ginger garlic paste
  • 3 green chillies, slit
  • 1 tomato, chopped
  • 1 tsp Kasuri methi, crushed
  • 1½ cup basmati rice, soaked for 30 minutes and drained
  • 3 tbsp chopped coriander leaves
  • Salt to taste
  1. Cook the chickpeas till done in lots of water. Drain the chickpeas and reserve the liquid.
  2. Measure the liquid and add enough water to make it 2½ cup. Set aside to heat it.
  3. Heat oil in a saucepan. Fry the onions till browned. Drain and set aside.
  4. Into the same oil, add the whole spices, shahjeera and coriander seeds. Saute briefly.
  5. Add the ginger garlic paste, chillies and tomato and cook till the tomato got all mashed up.
  6. Add the drained rice and saute for 5 minutes till crisp. Add the hot stock along with the chickpeas and bring it to boil.
  7. Adjust seasoning. Reduce flame to the lowest and keep undisturbed for around 20 minutes or till the rice is fully cooked.
  8. Switch off and fluff up with a fork. Add in the fried onions and coriander leaves and serve hot.
Recipe by The Big Sweet Tooth at