Kala chana pulao is a flavorful one-pot dish made with black chickpeas and rice, infused with aromatic spices. Rich in protein and fiber yet low in fat, this wholesome meal is perfect for busy days when you want something quick, nutritious, and satisfying without much effort. Try our simple chana pulao recipe for a hearty, delicious, and nourishing dish that’s both easy to make and full of flavor!
INGREDIENTS
- 1 cup (200g) basmati rice or any long-grain rice
- ½ cup (100g) kala chana (black chickpeas), soaked overnight in water (covering by 2 inches)
- 1 tbsp ghee
- 1 bay leaf (tej patta)
- 1-inch cinnamon stick or cassia bark
- 2 green cardamom pods
- 5 black peppercorns (sabut kali mirch)
- 2 cloves (laung)
- ¾ tsp cumin seeds (jeera)
- 1½ tsp ginger paste
- 1½ tsp garlic paste
- 2 green chilies, deseeded and finely chopped
- 1 medium onion (100g), finely chopped
- 1 medium tomato (100g), finely chopped
- 1 tsp salt, or to taste
- ⅛ tsp turmeric powder (haldi)
- ¼ tsp coriander powder
- ¼ tsp garam masala
- 1½ tsp pindi chana masala
- 1½ tsp lime juice
- 2 tbsp reserved chana cooking water
- 1 tbsp ghee
- 1 pinch saffron, soaked in 2 tbsp water for 30 minutes
- 1 tbsp cashew nuts, fried or roasted
INSTRUCTIONS
Step 1: Cook the Rice
- Rinse the rice under running water 2–3 times until the water runs clear.
- Soak in fresh water for 30 minutes, then drain.
- In a saucepan over medium heat, add the rice and 4 cups of water.
- Bring to a boil, then simmer for about 10 minutes until the rice is tender but not overcooked.
- Drain and set aside.
Step 2: Cook the Kala Chana
- Drain the soaked kala chana and transfer to a pressure cooker.
- Add enough water to cover by 1 inch, then bring to a boil.
- Seal the cooker, reduce the heat to medium, and cook for about 20 minutes.
- Turn off the heat and allow the pressure to release naturally.
- Drain the kala chana, reserving some of the cooking water for later.
Step 3: Prepare the Pulao
- Heat 1 tbsp ghee in a kadhai or wok over medium heat.
- Add the bay leaf, cinnamon, cardamom, black peppercorns, cloves, and cumin seeds. Stir until fragrant.
- Add the ginger and garlic pastes, followed by the green chilies. Sauté for a few seconds.
- Stir in the chopped onion and cook until lightly browned (4–5 minutes).
- Add the chopped tomato and cook for 3–4 minutes until softened.
- Mix in the salt, turmeric, coriander powder, garam masala, and pindi chana masala. Stir for 2–3 minutes.
- Add the cooked kala chana, stirring to coat with the spices. Let it absorb the flavors for 2–3 minutes.
- Gently fold in the cooked rice, mixing thoroughly but carefully to avoid breaking the grains. Cook for 2 minutes.
Step 4: Final Touches
- Pour in the lime juice and 2 tbsp reserved chana cooking water.
- Drizzle with 1 tbsp ghee and saffron-infused water.
- Sprinkle with roasted cashew nuts.
- Cover with a tight-fitting lid and let the pulao cook on dum (low heat) for 10–12 minutes.
Step 5: Serve
Serve hot and enjoy this flavorful, wholesome kala chana pulao!
Serves: 4 as part of a larger meal
Prep Time: 15 minutes (plus 8 hours soaking time)
Cook Time: 60 minutes
