🍲 Kabuli Chana Pulao | Chickpea Rice

✨ “A hearty pulao that combines the nutty flavor of chickpeas with fragrant basmati rice and traditional spices — simple, satisfying, and nourishing!” ✨

✨ Kabuli Chana Pulao is a wholesome and comforting one-pot rice dish made with soft protein-rich chickpeas , fragrant basmati rice , fresh mint , and aromatic spices . Unlike biryani, this pulao is lighter yet filling, with the natural nutty flavor of chana blending beautifully with the rice and masala. Easy to prepare in a pressure cooker, it’s the perfect choice for weekday meals, lunchboxes, or even a quick festive spread. Served hot with onion raita, pickle, and crispy papad, this pulao makes for a complete and satisfying meal that’s both hearty and nourishing. ✨

---

---

🛒 Ingredients

• Kabuli chana (white chickpeas) – ½ cup (soaked overnight)
• Basmati rice – 1 cup (soaked 30 mins)
• Onion – 2 (sliced)
• Tomato – 1 (chopped)
• Ginger-garlic paste / crushed – 1 tsp
• Pudina (mint leaves) – handful
• Salt – as required
• Water – 1½ cups (use reserved chana water if possible)
• Oil – 2 tbsp
• Ghee – 2 tbsp

Whole Spices

• Clove – 2
• Cinnamon stick – 1 inch
• Bay leaf – 1
• Star anise – 1
• Fennel seeds – ½ tsp

Spice Powders

• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – ½ tsp
• Red chili powder – 1 tsp

---

👩‍🍳 Instructions

1. ** Cook Chana**

   • Soak kabuli chana overnight.
   • Pressure cook with water for 5–7 whistles until soft.
   • Drain and reserve the water for pulao.

2. ** Prep Rice**

   • Wash and soak basmati rice for 30 minutes.

3. ** Prepare Masala Base**

   • Heat oil + ghee in a pressure cooker.
   • Add cloves, cinnamon, bay leaf, star anise, and fennel seeds.
   • Saute sliced onions until golden.
   • Add ginger-garlic paste and cook till raw smell disappears.
   • Add tomatoes and cook till mushy.

4. ** Add Spices**

   • Mix in turmeric, coriander, cumin, red chili powder, and salt.
   • Cook until oil releases from sides.

5. ** Add Chana**

   • Add boiled chickpeas, saute for 2 minutes on low flame.

6. ** Cook Pulao**

   • Drain soaked rice, add to masala.
   • Pour in 1½ cups water (use chana water for extra flavor).
   • Add pudina leaves and mix well.
   • Check for salt and adjust.
   • Pressure cook for 1 whistle + 5 mins on low flame.

7. ** Final Touch**

   • Once pressure releases, add 1 tsp ghee.
   • Cover and rest for 10 minutes before serving.

---

🌟 Tips

• ✅ Soaking chana overnight ensures even cooking.
• ✅ Use chana cooking water for added flavor and nutrients.
• ✅ Resting after cooking makes rice grains fluffy and non-sticky.
• ✅ Can also add cashews for extra richness.

---

🍽️ Serving Suggestions

• Serve hot with **onion raita , papad, or pickle **.
• Pairs well with a simple curry or as a standalone meal.

---

💪 Nutritional Benefits

** Chickpeas (Kabuli Chana)**

• Rich in plant-based protein, fiber, and iron — helps in muscle building and digestion.

** Basmati Rice**

• Light, aromatic, and provides sustained energy.

** Mint Leaves**

• Refreshing, aids in digestion, and enhances flavor.

Whole Spices

• Boost immunity and improve metabolism naturally.

👉 Kabuli Chana Pulao is not only a satisfying one-pot dish but also a powerhouse of protein and flavor — perfect for everyday meals and special occasions alike!

---

🎥 Video Tutorial