Chana Pulao
چنا پلاؤ
Chana pulao is the meatless pulao that still feels like a full meal. Chickpeas bring the bite and protein that meat would, and a light onion-and-tomato base with gives the rice a warm, golden colour. It is a regular on weeknights, in lunchboxes and on Ramzan iftar tables, usually with raita and a sharp salad. Using chickpeas boiled ahead of time keeps the cooking under 45 minutes.
- ⏱ Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Easy
- Serves 5
Method
Tap a step when it is done.
Heat the oil in a heavy and fry the onion over medium heat for 8–10 minutes, stirring often, until golden brown.
Add the cumin, cloves, peppercorns, black cardamom, cinnamon and bay leaf and let them sizzle for 30 seconds. Stir in the and fry for a minute until it stops smelling raw.
Add the tomato, coriander powder and chili flakes and cook for 3–4 minutes, mashing with the spoon, until the tomato has broken down.
Add the chickpeas and green chilies and fry for 2–3 minutes so the chickpeas are coated in the masala.
Pour in the water, add the salt and bring to a rolling boil on high heat. Taste: the water should be distinctly salty.
Add the drained rice, stir once gently and boil uncovered for 7–8 minutes, until the water sinks below the rice and steam holes appear on the surface.
Seal the pot and put it on over the lowest heat for 12–15 minutes.
Rest for 5 minutes off the heat, fluff gently from the sides and serve with raita and kachumar salad.
Kitchen notes
Use the water the chickpeas were boiled in. It carries a lot of flavour and makes the pulao taste richer, almost like a light stock.
The chickpeas should be fully soft before they go in. They won't soften any further once the rice is added.
If using tinned chickpeas, rinse them well and use plain water, and reduce the salt slightly.
A pulao for every day
Chana pulao is common across Pakistan because it is filling, inexpensive and needs no meat. It is a staple in homes during the week, a favourite for lunchboxes because it tastes good warm or at room temperature, and often appears during Ramzan when families want something satisfying but not heavy after the iftar pakoras. Raita and a kachumar salad of onion, tomato and cucumber with lemon are the usual partners.
The technique: a light masala, then absorption
Chana pulao sits between plain pulao and a full masala rice. Golden onions and give the base flavour, and a single tomato with a little coriander and chili adds colour without turning it into biryani. Fry the chickpeas in that base for a few minutes so they absorb its flavour, then add a measured amount of water: 1½ cups for each cup of soaked basmati. Boil hard until the water drops below the rice, then let finish the job.
Variations
- Chicken chana pulao: make a chicken yakhni first and use it instead of water.
- Kala chana: use boiled black chickpeas for a nuttier, firmer bite.
- Fried onion topping: keep some fried onion aside and scatter it on top before serving.
- Green masala: blend a handful of mint, coriander and green chilies and fry it with the tomato for a fresh, herby version.
Storing and reheating
Chana pulao keeps for 2–3 days in the fridge and travels well in lunchboxes. Reheat covered with a sprinkle of water, or in the microwave under a damp paper towel.
Questions people ask
How do I boil dried chickpeas for pulao?
Soak ¾ cup dried chickpeas overnight in plenty of water. Drain, then boil in fresh water with a pinch of salt for 45–60 minutes, or 15–20 minutes in a pressure cooker, until a chickpea crushes easily between two fingers.
Can I add meat to chana pulao?
Yes. Chicken or mutton chana pulao is popular. Cook the meat into a yakhni first, as in yakhni pulao, and add the chickpeas with the stock.
Why is my pulao bland?
Usually not enough salt in the cooking water, or the onions weren't browned. The water should taste clearly salty before the rice goes in, because the rice absorbs it all.
Nutrition (estimate, per serving)
- Calories
- 514
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 85 g
