This family favorite Kabuli Chana Pulao with it's ginger, caramelized onions, and tender chickpeas is a hearty wholesome dish that is easy to make and deeply comforting!
While a Chicken Pulao may remain my default, I am just as happy to make this Chana Pulao for my family. It is easy to make, eat, and even makes for a good school lunch!
Chana, Cholay, or Chickpeas: A Rose by any other name
I have heard this dish called cholay chawal, chana chawal, chana pulao, kabuli chana pulao (not to be confused with a kabuli pulao) or even a chickpea pilaf. The names are endless, but the central premise is the same.
A Chana Pulao is a rice and chickpeas dish which can either serve as a 'base' for food or as a main in itself. This one, which is full of flavour, can do both.
Breaking it Down: Tips for making a GREAT Chana Pulao
This recipe starts with some basic pantry ingredients, but like with all recipes, how you treat them makes all the difference.
Here are some things I always do to make sure my Chana Pulao is hearty and full flavored
1.) Wash and soak your rice: 20 minutes is a minimum ok? No soaking= no fluffing = no bueno. Yes, I am basically a math genius.
2.) Use Fresh Ginger: Fresh ginger is equal parts attitude and a hug the way it's cooked here. Back away from the paste.
3.) Whole Spices: I both intensely dislike black cardamom on it's own and think it is a wondrous thing in pulaos, so please don't skip it and the other whole spices which we can all agree feel less objectionable.
4.) Color them onions: Not literally of course, but let them cook until deeply browned. Add a splash of water if it's starting to look a wee bit scary there.
5.) Tender is the Chana: If you are using canned chickpeas odds are they are tough and probably not the most flavorful. We are going to give them a lazy masala bath to fix all that.
6.) Chili Chili: I know, I know you think this is going to make it spicy. It is not. Just trust ok? These green chilies will just gently perfume your rice and make pulao magic.
Detailed step by step is in the recipe card!
A Note on Recipe Updates
This recipe is an old one on the blog, but like with other recipes, as I have evolved as a cook I have made changes. Here are the tweaks I have made from the original recipe:
- the original recipe called for the ginger to be sliced then sauted before the onions were added. Beautiful flavour, but no one seems to like picking out pieces of ginger from their Pulao! If you like it that way then please keep it!
- flavour tweaks: I have added 1 tsp coriander powder and the chilies at the end for fuller flavour. You can omit those or keep, up to you!
What to Serve with Chana Pulao
As said earlier I am firmly of the belief that this Pulao is good enough to eat on it's own, or even with some Podina or Vegetable Raita, but here are some menu ideas below.
Made this recipe? I would love to hear what you thought below! Please share your comments/ratings and as always you can find me on Instagram @flourandspiceblog
Chana Pulao
Ingredients
- 540 ml Can of Chickpeas
- 2 cups Basmati Rice
- 2 tbsp Finely minced ginger
- 1 Small Onion sliced
- ½ tsp Whole Black Pepper
- ½ tsp Cumin Seeds
- ½ inch Cinnamon Stick
- 1-2 Black Cardamom
- 4-5 Cloves
- 1.5 + 1 tsp Salt (or to taste)
- 1.5 tsp Coriander Powder (roasted is best)
- 3 Green Chilies
Instructions
- Wash and soak your rice and set aside.
- Drain the can of chickpeas into a sieve or a colander and run water over it to wash off the liquid from the can.
- Heat oil in a pot on medium high heat, you want an even thin layer of oil.
- Now add your whole spices and stir fry for a minute.
- Add your sliced onion and cook on medium heat until the onion gets a light caramel colour
- Now add in the minced ginger and continue to cook allowing the ginger to develop golden edges and the onions to darken.
- Once the onions are looking good add your chickpeas, 1 tsp salt, coriander powder, and saute for 2 minutes.
- Now add half a cup of hot water to the pot and simmer the chickpeas on low for 15 minutes or until tender. Taste the chickpeas - you want depth and assertive flavour so add more salt if needed.
- Drain and add your rice and add to the pot with 1 tsp salt and green chilies. Cook on medium high for 2 minutes.
- Use the same measuring cup you used for rice and add 2.5 cups water (½ cup went in with the chickpeas). I always taste the "broth" here to make sure it's flavorful.
- Bring the rice to a boil and cook on medium till most of the water dries
- Cover the pot and cook on low heat till the water is absorbed and the rice is cooked through. This last step takes 8-10 minutes.
- Fluff and serve. Menu ideas in blog post.
Notes
Thank you for liking my lentil soup. I really appreciate the kind gesture. Best wishes.
Right back at you Liz 🙂
What a delicious recipient. Just had it for iftar and it. Was so yummy. Thank you for sharing!
I am so so glad to hear that! Thank you!
Why did you change your recipe?
I loved your old recipe!!!
This one is so different.
I feel so disappointed I didn't download the recipe.
Hi there! First of all thanks for your comment - not gonna lie, I kinda wish you'd left one when you were enjoying it!
On a more serious note (and I absolutely will add it to the post), but I have a printed copy of the old recipe and I made two changes
1.) subbing the diced ginger for the sliced because over the years I had people complain to me about having to pull out sliced ginger pieces and this gives great flavour IMHO.
2.) adding one teaspoon of coriander powder to the masala
Just out of curiosity did you find the flavour to be very different or are you commenting on the recipe as it's written? Thanks for your time!