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Chana Pulao Recipe

A versatile, vegan pilaf that is easy to prepare, and pairs well with a wide variety of dishes, ranging from kebabs to a simple raita.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian, Pakistani Cuisine
Servings 4 people


  • 1 large yellow onion thinly sliced in half rings
  • cup canola/sunflower/vegetable oil
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 2 bird's eye chilies half slit
  • 4 cloves
  • 8 peppercorns
  • 1 black cardamom
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 14-ounce can chickpeas drained
  • 1 teaspoon salt or to taste
  • 1 ½ cups basmati rice rinsed in several changes of water
  • 4 cups water


  • Heat oil in a large stockpot, and add onions. Fry for 10 minutes on medium-low heat until golden brown.
  • Add crushed ginger and garlic, and fry on low heat for one minute.
  • Add chilies and fry for a few seconds.
  • Add whole and ground spices. Fry for 2-3 minutes or until fragrant.
  • Stir in chickpeas.
  • Add water, salt and rice, and bring to a boil.
  • Lower to a simmer, and let the water boil out, about 10 minutes.
  • Once the water has boiled out, bring the heat down to the lowest possible point. Wrap tight fitting lid with a cotton cloth, cover pot with it, and let the rice steam for 8-10 minutes.
  • Remove from heat and place on serving platter. Fluff with a fork.
Keyword gluten free, Vegan