Print

Chana Pulao

chana pulao with raita in plate

Chana pulao or chickpea pilaf is a vegetarian’s delight. An easy, one-pot recipe made in the instant pot in 20 minutes.

  • Author: Saima
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 6 1x
  • Category: Brunch/Dinner
  • Method: Pressure cooking
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Scale
  • 3 tbsp canola oil
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 3-4 cloves
  • 1 black cardamom
  • 1 tsp red chilli flakes or 3-4 dried red chillies
  • 1 cup pre-fried onions
  • 1.5 tbsp ginger paste
  • salt, to taste
  • 1 can chickpeas, 19 fl. oz, rinsed and drained
  • 2 cups Basmati rice, rinsed and drained

Instructions

Instant Pot Instructions

  1. Switch on your instant pot to sauté and add all the whole spices and red chilli flakes.
  2. Let the spices sizzle in the oil for a few seconds, then add the pre-fried onions and ginger paste. Fry for a minute only, adding a few splashes of water to prevent the ginger from sticking to the pot.
  3. Add the chickpeas, salt, rice and 2.5 cups water. Cancel sauté, deglaze the pot and secure the lid. 
  4. Make sure the steam release vent is sealed, press the pressure cooking button (high), and set the timer to six minutes. 
  5. When the timer beeps, wait for 10 minutes at least, then release the rest of the steam.
  6. Open the pot and fluff the rice. Serve hot with some raita and/or salad.

Stovetop Instructions

  1. Heat the oil on medium heat in a large saucepan and add all the whole spices and red chilli flakes. 
  2. Let the spices sizzle in the oil for a few seconds, then add the pre-fried onions and ginger paste. Fry for a minute only, adding a few splashes of water to prevent the ginger from sticking to the saucepan.
  3. Add the chickpeas, salt, rice and 3 cups water. When the liquid starts bubbling, reduce the heat and let the rice cook until most of the water has been absorbed. 
  4. Switch off the heat and cover the saucepan with a lid. Leave the saucepan on the hob for 10-15 minutes. The rice will become tender in the residual heat from the hob. Remove the lid, fluff the rice and serve hot with raita or a salad. 

Notes

  1. If you don't have ginger paste, just chop about two tablespoons of fresh ginger root very finely and use this.
  2. Don't have individual whole spices? Add 1/4 teaspoon powdered garam masala. 
  3. If you want the pulao to have a richer taste, add about 3/4 cup vegetable broth. Just remember, the total liquid should still be 2.5 cups for the instant pot and 3 cups for the stovetop .
  4. To make the raita, take one cup yogurt in a bowl and add one teaspoon roasted and ground cumin, half teaspoon red chilli powder, salt, and a pinch of sugar. Whisk until smooth. 
  5. Find ingredients in the international aisle of a hypermarket or an Indian/Pakistani grocery near you. 

 

Nutrition

Keywords: chana pulao, chickpea pulao, chana rice, instant pot rice and chickpeas

shares