Chana Pulao (Easy Chickpea Rice)

Chana Pulao, also called Chickpea Pulao, is an easy, flavorful recipe perfect for weeknights. With just 10 minutes of prep time, this one-pot pulao can be made in the Instant Pot or on the stovetop. It is great as a side dish or even as a main dish with raita and salad!

On days when there is not much time, and we just want a quick yet healthy meal, this Chana Pulao comes to the rescue.

I always keep canned chickpeas and beans in the pantry; they are so helpful when putting together these quick meals. You can also use boiled chickpeas cooked from scratch in this recipe.

You can make this easy one-pot recipe in no time with a can of chickpeas, basmati rice, some aromatics, and spices. My kids love it and are happy when I pack it in their lunch boxes.

I shared the recipe when making this pulao for my kids on Instagram stories, and so many people asked me for it. So, I am sharing it here for you all.

Chickpeas are a favorite in our house, and we make many dishes, such as chana masala, coconut chickpea curry, chickpea salad, and chana saag.

Watch How to Make Chana Pulao

What is Chana Pulao?

Kabuli Chana Pulao, also called Chickpea Pulao or Chole Chawal, is an easy and flavorful dish made with rice, garbanzo beans, aromatics, and whole spices. This pulao can be made as a one-pot dish with minimal ingredients and cooked to perfection in the instant pot or stovetop.

Chickpeas are a great source of protein, making this a healthy-ish pulao recipe. You can also add vegetables to this chickpea pulao for extra nutrition. This is a vegetarian and gluten-free dish!

I like to keep this recipe simple and not add a whole lot of ground spices. The flavors of whole spices and garam masala shine in this pulao. I am also not a fan of tomatoes in this chickpea rice, but feel free to add them if you like.

Here are some more pulao recipes that you will enjoy: peas pulao, chana dal pulao, beet pulao, chicken pulao, and vegetable rice pulao.

Ingredients

How To Make Chana Pulao?

Chana Pulao can be prepared using the Instant Pot or on the stovetop.

• Before starting with the chana chawal recipe, put the rice in a small bowl and wash it gently till you can see a surface of clear water. Keep them soak in water for around 20 minutes. 
• Drain the canned chickpeas in a colander and gently rinse under tap water.

Stovetop Method

• Take a nonstick pan or Dutch oven and heat some oil and/or ghee in it over medium heat. Then, add whole spices and saute them till you get the aroma. 

• Add the thinly sliced yellow onion and saute until they turns golden brown while stirring frequently. 
• Add grated ginger and diced green chili and cook for another minute. 

• Drain the water from the soaked rice.
• Now, add chickpeas to the pan.

• Add the rice, garam masala, and salt and mix them well.

• Add the water and stir. Raise the heat to high and wait until it boils.

• Once you see a boil, reduce the heat to low, cover with a lid, and cook until all the water gets soaked.
• Turn off the heat and allow the pulao to rest without stirring.
• Use a rice spatula or fork to fluff the rice. Garnish with cilantro leaves, and your chickpea rice is ready to be served.

Instant Pot Chana Pulao Method

• Start the Instant Pot in saute mode. Add oil or ghee. Once it gets heated, add whole spices and saute until you can smell its aroma. 
• Add the thinly sliced yellow onion and saute until they have a golden brown color. Add grated ginger and green chili and continue sauteing for another minute. 
• Add garam masala, chickpeas, and rice to the Instant Pot. Pour in water and stir it all well.
• Press Cancel and cover the Instant Pot with a lid. Cook on high pressure.
• Once the pulao is cooked, open the Instant Pot and fluff the rice with a spatula or fork.
• Transfer the pulao to a serving plate and garnish with chopped cilantro leaves. Enjoy!

Note: I suggest removing the steel insert from the instant pot to ensure that the lower layer of rice does not overcook.

Variations

Spinach and Chickpea Pulao: Add a generous handful of chopped fresh spinach leaves to the pulao for a boost of color, flavor, and nutrition.

Coconut Chana Pulao: For a tropical twist, substitute some of the water with coconut milk and toss in a handful of shredded coconut along with the rice and chickpeas. Get a creamy, fragrant pulao with a hint of sweetness.

Chana Pulao with Nuts and Dried Fruits: Elevate the dish by adding a handful of toasted nuts (like almonds, cashews, or pistachios) and dried fruits (such as raisins or apricots) to the pulao. They’ll add a delightful crunch and sweetness to each bite.

Herbed Chana Pulao: Fresh herbs can take the flavor of your pulao to the next level. Stir in a handful of chopped mint, or parsley, along with cilantro just before serving for a burst of freshness and vibrant color.

Can I use Brown Rice to make Chickpea Pulao?

To make this recipe with brown rice, I suggest using dry chickpeas that have been soaked overnight and cooked in a pressure cooker.

To cook in the instant pot, follow the same recipe with brown rice and overnight-soaked chickpeas. Then, pressure cook for 22 minutes on high pressure and let the pressure release naturally.

Storage Suggestions

Keep your chana pulao leftovers in an airtight container in the refrigerator for up to 3 days. 

This dish will also freeze well. Transfer to individual portions and store in freezer-safe containers for up to 3 months. 

To enjoy it again, thaw it overnight in the fridge and warm it in the microwave or a pan on the stovetop.

What to Serve with Chana Pulao?

Serve this chickpea pulao with a side of veggies or grilled chicken. This Kabuli chana pulao pairs well with cucumber raita and my favorite kachumber salad. You can also serve with pickle and papad.