Don't let the humble appearance of this chana pulao mislead you. It tastes anything but simple. Melty chickpeas, perfectly spiced rice, it's a budget-friendly meal that will make its way into your list of favorite pulaos.
We don't do canned chickpeas around here. The flavor and texture of chickpeas cooked from scratch can't be beat. That said, I get why people like them. They’re convenient, and they save time.
Cooking dried chickpeas requires a bit of planning. You have to let them soak and rehydrate overnight to get those buttery, fully plumped beads.
But what if I told you that step can be skipped in this recipe? And in my other chickpea recipe, Anda Chana. Or, for that matter, in any desi recipe, if you can’t get around to soaking the chickpeas.
Sure, there is a little bit of a compromise in taste and texture, but that's very small. The cooked chickpeas still come out way better than canned ones. And they cost A LOT less.
I make up for the skipped soaking with a longer pressure cooking time. Full 55 minutes of it.
And while this one isn't a quick-fix meal, most of the cooking process is hands-off. Pressure cooking chana doesn't require much active work. Nor does steaming and resting the rice. The prep is pretty simple, too.
Boy, do I wish my tummy could handle beans and lentils without turning into a rumbling mess. Because if it could, this satisfying chana pulao (aka chickpea pilaf) would be on my weekly rotation.
Pre-cooking notes and tips
- I don't recommend using canned chickpeas, but if they’re your only option, use 3 cups of drained chickpeas to replace each cup of dried, uncooked ones. Rinse before use.
- Feel free to use chicken powder instead of a cube. The cube I use is meant for 2 cups of broth, so if you’re using powder or concentrate instead, check the package to know the equivalent amount you'll need. You can sub in vegetable bouillon/cube for a vegan/vegetarian version of the pulao.
- If you don't have fried onions, use a small onion to replace 2 tablespoons of fried ones. Fry separately, then use as mentioned.
- You'll see green chilies listed twice in the ingredient list. That's not an error. Some chilies are blended into the paste to add heat, and then some whole ones go in later, just before the steaming step, to add aroma. You can adjust the number of chilies in the paste according to your taste. But don't omit them altogether or your pulao will taste flat-ish.
- When cooking the chickpeas in a traditional stovetop pressure cooker, start timing once it reaches full pressure. And when it gets there, lower the heat just enough to maintain gentle pressure throughout the cook time. Then let the pressure release naturally for 20 minutes before you do a quick release.
- During the steaming and the resting steps, DO NOT remove the lid. Trust the process. Once that steam escapes, it won't build back up. You'll get unevenly cooked or undercooked rice.
- Sella needs a minimum of 2 hours of soak time (I’ve stretched it to 4 hours, too, without issue), but if you’re in a rush, soak it in warm, not hot, water for an hour at least.
- Regular basmati rice works fine if that’s all you have, but it’ll be less forgiving if you mistakenly overcook. If using regular basmati, soak for 30 minutes and steam for 10 minutes instead of 15. All the rest of the timings and steps will stay the same.
- Older chickpeas take longer to cook and do not become as soft. So when buying chickpeas, check the "packed on" date on the package. Ideally, it should be within the past year. If the bag has a best-before date instead, look for those that have more than a year of shelf life left.
- Cooked chickpeas firm up as they cool. So if they look slightly overcooked when you take them out of the Instant Pot (which can sometimes happen because some chickpea varieties may cook differently), drain the cooking liquid immediately and let the chickpeas rest on the counter or in the refrigerator for a bit.
Serving ideas
As with all rice-based main dishes, I enjoy this pulao with some kachumber (chopped onion, tomatoes, cucumbers tossed with some salt and fresh lemon juice). It also pairs great with cumin or mint raita.
I usually serve this pulao as a standalone main course. If you’d like some animal protein along with it, serve it with my chicken shorba, or, for a less saucy option, go with bhuna gosht.
And that's a wrap!
This chana pulao will surprise you in all the good ways. It's delicious, it's hearty, and inexpensive to make. And it's absolutely one of the best ones you'll try.
If you give it a go, I'd love to hear how it turned out. Share your review and rating down below.
Happy cooking ~ Nelo
Chana Pulao (Chickpea Rice Pilaf)
Ingredients
- 1.5 cups (300 g) uncooked dried chickpeas - unsoaked, rinsed & drained (See important Note A below)
- 3 teaspoons salt - divided, I use regular white/table salt
- ½ cup cooking oil - any neutral oil
- 1 whole star anise - aka badiyan ka phool
- 1 inch piece of cinnamon - aka dalchini
- 1 chicken cube - aka chicken bouillon cube
- ¼ cup chopped fresh cilantro - aka coriander/dhaniya (Note B)
- ¼ cup chopped fresh mint - aka pudina
- 6 small whole green chilies - whole, uncut – I use Thai/Bird's eye
- 2.5 cups (500 g) sella/parboiled basmati rice - washed, soaked for 2 hours, then drained (Note C)
- 2.5 tablespoons lemon juice - fresh
Masala Paste
- 8 cloves garlic - peeled
- 1 inch piece of ginger - peeled
- 5 small green chilies - I use Thai/Bird's eye - adjust quantity to taste
- 2 tablespoons fried onions
- 3 whole cloves - aka laung
- 2 green cardamoms - aka choti elaichi
- 1 black cardamom - aka bari elaichi
- 1 teaspoon whole coriander seeds - aka sabut dhaniya
- 1 teaspoon cumin seeds - aka zeera
- ½ teaspoon whole black peppercorns - aka sabut kali mirch
- ½ teaspoon fennel seeds - aka saunf
Instructions
- Add rinsed and drained chickpeas to an Instant Pot. Add 6 cups of water along with ½ teaspoon salt. Lock the lid securely and make sure the steam release valve is set to the sealing position. Cook on High Pressure setting for 55 minutes.
- Once the cooking is complete, allow the pressure to release naturally for 20 minutes, then quick-release remaining pressure. Discard the liquid. If your dried chickpeas are too old, they may not turn out soft. In that case, pressure cook again for 5 to 10 minutes, then let the pressure release naturally for 10 minutes before you do a quick release.
- While the chickpeas are cooking, add all the ingredients listed under "masala paste", along with ¾ cup water to a blender, and puree until completely smooth. Set it aside.
- Heat oil in a large pot over medium heat. Add star anise and cinnamon and saute for 1 minute. Then add the prepared masala paste and saute for 4 to 5 minutes. Stir continuously.
- Add 3.5 cups of water, crumbled chicken cube, and the remaining 2.5 teaspoons salt. Turn up the heat to medium-high and bring it to a boil. Then add chopped cilantro, chopped mint, and 6 small whole green chilies (pull the stems out, but chilies should have no cuts or openings to avoid extra heat). Mix well.
- Add the drained rice along with the cooked, drained chickpeas and lemon juice. Gently stir to mix.
- Partially cover the pot with lid and let liquid reduce over medium-high heat (or medium if your burner is strong). Don't stir yet, just keep an eye. At first, the bubbles on the surface will be big and vigorous. As the liquid cooks down further, you'll start to see small bubbles and steam holes across the surface. That’s your cue to give a brief, gentle stir. Some liquid (around 10 to 20 percent) will still be left, which is intended.
- Cover completely with lid right away, and reduce heat to the lowest setting. Let it steam 15 minutes. If using regular basmati instead of sella basmati, steam 10 minutes instead. DO NOT remove the lid. No peeking, no stirring.
- Turn off the heat. DO NOT remove the lid yet and leave the pot on the same burner. Let the rice rest for 15 minutes so it finishes cooking in residual heat.
- After the resting time, remove the lid, plate the rice using a flat, wide utensil like a rice paddle, and enjoy.
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