Chana Pulao | Chickpea Pilaf

The Chana Pulao recipe is a timeless classic in the realm of rice dishes, offering a delightful harmony between tender chickpeas and flavorful rice. The dish’s authenticity, indulgence, and undeniable charm will likely leave you craving another bite. This beloved recipe holds a special place in my heart, as it has been a staple at family gatherings and celebrations since childhood.

Interestingly, the Chana Pulao bears some resemblance to degi pulao and Afghani pulao, popular dishes often served at Pakistani weddings and social functions. I find the process of crafting a restaurant-quality Chana Pulao to be an art form in itself, and I’m excited to share my secrets with you.

My family is equally enamored with this dish – from my sons to my husband, everyone has a weakness for the succulent chickpeas that simply melt in your mouth. The experience of savoring each bite is nothing short of soul-soothing.

Why Will You Love Chickpea (Chana) Pulao?

The allure of Chana Pulao lies in its harmonious balance of flavors, which perfectly satiates my cravings for rice. The key to this recipe’s success is the deep browning of onions, which elevates the dish’s overall flavor profile.

What sets Chana Pulao apart from other recipes is its satisfying taste that avoids being too spicy or tangy. Instead, it presents a well-rounded, savory experience that’s hard to resist. Whenever I’m in need of a quick pick-me-up, this recipe hits the spot and leaves me feeling grateful.

One of the reasons I adore Chana Pulao is its ease of preparation. This dish can be prepared quickly and effortlessly, with most of the ingredients being added to the pot at once. The only time-consuming aspect is the boiling process for chickpeas, but even that’s relatively straightforward.

What I love about Chana Pulao is its adaptability. My readers often ask how they can customize their recipes, and this dish offers endless possibilities for adding personal touches. You can add butter chunks, Chinese carrots, or capsicum to give the dish an extra layer of complexity and make it truly special.

What Kind of Rice Should You Use For Chana Pulao?

Let’s get real about rice – it’s a crucial component in our recipe. You can’t just substitute any old rice, Basmati is the only way to go (we also swear by it for making Biryani). Certain types of rice are better left for other recipes, like khichdi, and will ruin the dish if used here. When it comes to cooking, I opt for taller, more scattered Basmati grains that shrink a bit after cooking. Not only do they have a unique texture, but they also pack a flavor punch that’s hard to beat. So, let’s avoid short-grain, brown, or sella rice altogether and stick with the good stuff – Basmati is the way to go for our Chana Pulao recipe.

How To Make Chana Pulao

To prepare a mouthwatering pulao, start by cooking the chickpeas (Chana) in a pressure cooker with four glasses of water and one tablespoon of salt. Allow it to cook on medium flame for 45-50 minutes. Alternatively, you can also use an Instant Pot to achieve the same result.Next, clean the rice by soaking it in water for 10 minutes and then gently washing it with fresh water.In a separate pan, heat some oil or ghee and sauté the onions until they are brown and caramelized. Add finely minced garlic to enhance the flavor and prevent the onions from sticking to the bottom of the pan.Once the onions are done, add the Garam Masala blend, including cumin seeds, bay leaf, black cardamom, and cloves. Mix well and let it simmer for an additional minute on low flame.Now, it’s time to dilute the rich flavor of the onions by adding a splash of water and salt. Close the lid and let it simmer for two minutes on medium flame to achieve a dark, savory gravy.Add the cooked chickpeas to the pan along with tomatoes and mix well. Be gentle when stirring to avoid breaking apart the chickpeas.Finally, add the rice to the pan, introducing three glasses of water. You can adjust the amount according to your preference. Also, add green chillies and potatoes if desired. Stir gently and cover the wok for 10 minutes to allow the rice to absorb all the water.The final step is steaming (Dam). Transfer the pan or pot to a griddle (tawa) and set the flame to low. Allow it to steam for 10 minutes, allowing the rice to fully absorb the flavors and water.

My Pro Tips For Making The Chana Pulao Subtle & Flavorful

When cooking Basmati rice, achieving the perfect water-to-rice ratio is crucial for fluffy results. A general rule of thumb is to use 2 cups of water for every 1 cup of rice, scaling up proportionally as needed. This ensures the rice cooks evenly and absorbs just the right amount of moisture.In terms of spices, it’s best to opt for more subtle options that won’t overpower the dish. The Chana pulao benefits from a rich umami flavor profile, so stick to gentle seasonings like garam masala, mixed masala, and salt. Avoid bold or pungent flavors that might disrupt the harmony.When stirring the rice, be mindful of its soft texture. Use a gentle touch when moving the spatula, as forceful stirring can damage the grains. Instead, stir occasionally to ensure even cooking and avoid frequent stirring that can cause the rice to become mushy.Finally, closing the lid at specific points during the cooking process is key to infusing the rice with authentic flavors. By covering the pot in steps 4 and 7, you’ll trap the aromas of the onions and allow them to meld seamlessly into the dish.

FAQs

To double the recipe, simply multiply all ingredients and water by two. For instance, if you’re aiming to prepare 2 cups of rice, use 1.5 to 2 cups of water. Additionally, extend the simmering time to three minutes and the steaming time to two minutes.When it comes to storing this recipe, Chana Pulao is remarkably easy to keep. Simply transfer the cooked pulao to a plate or container and refrigerate it. At mealtime, simply reheat the refrigerated rice in a pan over low heat or use the microwave for a quick reheating option.As for adding yogurt to Chana Pulao, it’s generally not recommended. Yogurt contains excess moisture that can compromise the firmness of the cooked rice, making it too soft and loose, similar to khichdi. Moreover, the citrus flavor of yogurt might overpower the umami taste of the pulao, disrupting its overall flavor profile. Instead, consider serving dairy yogurt on the side as a complement to enhance the savory flavors.

Other Rice Recipes

Chana Pulao

In the realm of rice recipes, the Chana Pulao remains a humble yet captivating dish. The tender chickpeas and harmonious balance of flavors in each grain of rice create an irresistible culinary experience. As you savor the authentic taste of this Indian-Pakistani classic, you’ll be drawn to its indulgent nature, making it difficult to resist a second helping.

Instructions

Combine chickpeas and water in a pressure cooker. Add one tablespoon of salt to the mixture and cook on medium flame for 45-50 minutes. Alternatively, use an Instant Pot for the same process. Once cooked, set aside.Rinse rice thoroughly with clean water after soaking it for 10 minutes. Wash the rice gently to remove any impurities.To prepare the pulao, heat oil or ghee in a pan over medium flame. Add finely chopped onions and sauté until they turn brown, stirring constantly to prevent sticking. Add minced ginger for an extra boost of flavor and stir well. Next, add a blend of spices including cumin seeds, bay leaf, black cardamom, and cloves. Mix well and let it simmer for one minute on low flame.To balance the rich flavor of the onions, add water and salt to the pan. Close the lid and cook for two minutes on medium flame to achieve a restaurant-style pulao with a dark, savory onion gravy. Once the onion mixture is cooked, add chickpeas, tomatoes, and mixed masala to the pan. Stir gently to prevent the chickpeas from breaking apart.Add rice to the pan and pour in 3 glasses of water (adjust as needed). Optionally, include potatoes for added texture. Stir gently, cover the pan, and let it cook for 10 minutes. For the final steaming process, place the pan on a low-flame grill or tawa and wait for 10 minutes, allowing the rice to absorb all the water.