Embark on a delightful journey through the diverse flavors of Indian food with our Chickpea Pulao, a nutrient-rich one-pot wonder that beautifully encapsulates the essence of Indian food.


Chana Pulao

  • Author: saranya


  • Basmati rice
  • Chickpeas (canned or cooked)
  • Cooking oil or ghee
  • Cumin seeds
  • Aromatic spices (cinnamon, cardamom, cloves)
  • Onion
  • Ginger and garlic
  • Green chilies
  • Tomatoes
  • Turmeric powder
  • Ground coriander
  • Red chili powder (optional)
  • Salt
  • Fresh cilantro leaves
  • Water


  1. Rinse and Soak Rice: Begin by rinsing and soaking the Basmati rice in water for about 30 minutes. This helps the rice grains cook evenly and stay fluffy.
  2. Sauté Spices: In a large pot, heat oil or ghee. Add cumin seeds and your choice of aromatic spices, such as cinnamon, cardamom, and cloves. Sauté until they release their fragrance.
  3. Sauté Onions: Add finely chopped onions and sauté until they turn translucent and slightly golden.
  4. Add Aromatics: Stir in minced ginger, garlic, and green chilies. Sauté until the raw smell disappears.
  5. Incorporate Chickpeas: Add the cooked or canned chickpeas to the pot and mix well.
  6. Sauté Tomatoes: Add chopped tomatoes and cook until they turn soft and the oil begins to separate.
  7. Season with Spices: Sprinkle turmeric, ground coriander, and red chili powder (if desired) into the pot. Mix well.
  8. Drain and Add Rice: Drain the soaked rice and add it to the pot, sautéing it along with the other ingredients for a couple of minutes.
  9. Add Water and Salt: Pour in the appropriate amount of water, add salt to taste, and mix well.
  10. Cook the Pulao: Cover the pot and let the Chana Pulao simmer on low heat until the rice is cooked, and all the water is absorbed. This usually takes about 15-20 minutes.
  11. Garnish and Serve: Once the rice is cooked, fluff it up with a fork, garnish with fresh cilantro leaves, and serve hot.

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