Fragrant, comforting, and easy to serve as a complete meal, chana pulao recipe | channa rice recipe | kabuli chana pulao is a vegetarian Indian pulao made with oil, bay leaf / tej patta, and star anise in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: pulao
- Cuisine: Indian
Ingredients
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 star anise
- 5 cloves
- 1 inch cinnamon / dalchini
- 1 tsp jeera / cumin
- ¾ tsp aamchur / dry mango powder
- 1 onion (finely chopped)
- 1 tsp ginger garlic paste
- ½ tsp garam masala
- 1 to mato (finely chopped)
- ¼ tsp turmeric
- 1 tsp kashmiri red chilli powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp kasuri methi / dry fenugreek leaves
- 1 tsp salt
- 2 cup water
- 1 cup chickpea / chana (soaked overnight and boiled 10 minutes)
- 1 cup basmati rice (soaked 20 minutes)
- coriander to garnish
Method
- firstly, in a pressure cooker heat 3 tsp oil and saute 1 bay leaf, 1 star anise, 5 cloves, 1 inch cinnamon and 1 tsp jeera till it turns aromatic.
- saute onion, ginger garlic paste and tomatoes.
- further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur, 1 tsp kasuri methi and 1 tsp salt. saute well.
- now add 1 cup soaked and boiled chickpea and saute for a minute.
- furthermore add 1 cup basmati rice (soaked for 20 minutes) and saute gently.
- now add 2 cup water and stir well.
- cover and pressure cook for 2 whistles.
- finally, garnish with coriander and serve chana pulao along with onion tomato raita.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
