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Chickpea Pulao: A One-Pot Rice Dish

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Rozlin loves to cook with different nutrirional ingredients and she wants to share their benefits with her readers.

Yummy white chickpea pulao garnished with coriander leaves

Yummy white chickpea pulao garnished with coriander leaves

Delicious Chickpea Pulao

Chickpea pulao is a one-pot spiced rice dish made with basmati rice, chickpeas, onions, tomatoes and spices. Other names for chickpea are gram, bengal gram, garbanzo bean, kabuli chana and chole.

This pulao is beloved by children and adults alike. I prepare this pulao frequently for my family, and my husband likes to pack it in his lunch box. He really enjoys this pulao with raita and salad.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

3 servings

Ingredients

  • 1/4 cup oil
  • 1 medium onion, thinly sliced
  • 1 medium tomato, roughly chopped
  • 1 tablespoon lemon juice
  • 1/2 teaspoon chilli flakes
  • 1/2 teaspoon coriander powder (dhaniya powder)
  • 6 black pepper
  • 4 cloves (laung)
  • 1 cinnamon stick (dalchini)
  • 1 bay leaf (tez patta)
  • 1/2 teaspoon cumin seeds (zeera)
  • 1/2 tablespoon ginger garlic paste
  • 1/2 teaspoon green chilli paste
  • Salt, to taste
  • 1 chicken stock cube (optional)
  • 250 gm chickpeas
  • 500 gm basmati rice
  • 4 cups water, or as needed
  • 1 tablespoon curd (yoghurt or dahi)
  • 1 pinch garam masala powder
  • 1 tablespoon coriander leaves, chopped
  • 1/2 teaspoon cumin seeds, for garnish

Instructions

  1. Rinse and soak chickpeas in water overnight (or 8 to 9 hours).
  2. Drain the chickpeas well and then transfer to a pressure cooker.
  3. Pressure cook the chickpeas with some salt and water until they are tender and cooked well.
  4. Rinse the rice very well in water till the water runs clear of starch.
  5. Soak the rice in water for 30 minutes. Strain and set aside.
  6. Heat a cooking pot and add oil.
  7. Once oil is hot, add dry spices (black pepper, cloves, cinnamon, bay leaf, zeera). Sauté for 30 seconds.
  8. Add thinly sliced onion. Sauté until golden brown. Then add a little water and cover it for 1 minute.
  9. Remove the lid and add ginger-garlic paste and green chilli paste. Sauté until raw smell is gone.
  10. Add roughly chopped tomato and mix well. Cover the pot on low flame to soften the tomato.
  11. Once the tomato is softened, discard the tomato skin.
  12. Add chilli flakes and dhaniya powder. Mix well.
  13. Add whipped curd and mix well. Cook until oil separates.
  14. Add chickpeas and fry for 2 to 3 minutes.
  15. Add chicken stock cube. Mix well.
  16. Add water, salt, and lemon juice.
  17. When the water boils, add soaked rice and mix well on high flame.
  18. Check for salt and add water if needed.
  19. When water dries and rice is cooked 95%, turn off the flame.
  20. Sprinkle some garam masala powder, zeera and coriander leaves.
  21. Cover and steam-cook on low flame for 10-15 minutes.
  22. Serve this pulao with raita, veg salad, pickle or papad.

Photo Guide

Soak basmati rice for a minimum of 30 minutes.

Soak basmati rice for a minimum of 30 minutes.

Boil soaked chickpeas with some salt.

Boil soaked chickpeas with some salt.

Ingredients: Sliced onion, dry spices (cumin seeds, cinnamon stick, black pepper, cloves and bay leaf) and oil.

Ingredients: Sliced onion, dry spices (cumin seeds, cinnamon stick, black pepper, cloves and bay leaf) and oil.

Roughly chopped tomato, ginger-garlic paste, green chilli paste.

Roughly chopped tomato, ginger-garlic paste, green chilli paste.

Curd, red chilli flakes, coriander powder

Curd, red chilli flakes, coriander powder

Chicken cube and water

Chicken cube and water

Heat oil and add dry spices.

Heat oil and add dry spices.

Add sliced onion.

Add sliced onion.

Sauté until golden brown.

Sauté until golden brown.

Once onion turns a golden brown, add a little water and cover for 1 minute.

Once onion turns a golden brown, add a little water and cover for 1 minute.

Add ginger-garlic paste and green chilli paste to fried onion.

Add ginger-garlic paste and green chilli paste to fried onion.

Add tomato.

Add tomato.

Cover and cook till tomato softens.

Cover and cook till tomato softens.

Discard the tomato skin.

Discard the tomato skin.

Add curd and mix well. Sauté until oil separates.

Add curd and mix well. Sauté until oil separates.

Add chickpeas and fry for 2 to 3 minutes.

Add chickpeas and fry for 2 to 3 minutes.

Add chicken stock cube and mix well.

Add chicken stock cube and mix well.

Add water, salt and lemon juice.

Add water, salt and lemon juice.

When water boils, add soaked rice.

When water boils, add soaked rice.

When the water dries and rice is 95% cooked, turn off the flame.

When the water dries and rice is 95% cooked, turn off the flame.

Sprinkle some garam masala powder, zeera and coriander leaves.

Sprinkle some garam masala powder, zeera and coriander leaves.

Cover and steam-cook on low flame for 10-15 minutes.

Cover and steam-cook on low flame for 10-15 minutes.

Serve this pulao with raita, veg salad, pickle or papad. Here I served it with bundi raita.

Serve this pulao with raita, veg salad, pickle or papad. Here I served it with bundi raita.

© 2021 Rozlin

Comments

Rozlin (author) from UAE on May 31, 2021:

Thanks Vanita for your kind response. You can skip chicken stock cube to make it completely vegetarian.

Thanks a lot. Stay safe and healthy.

Vanita Thakkar on May 31, 2021:

Very delicious looking recipe. I will try vegetarian version of it. Thanks for sharing.

Rozlin (author) from UAE on May 30, 2021:

Thank you Ek. I m glad you liked it. You too stay safe and healthy.

Blessings.

Rozlin (author) from UAE on May 30, 2021:

Hi, Linda. Thank you for your kind words. I love chickpeas pulao. Stay safe and healthy.

Blessings

Rozlin (author) from UAE on May 30, 2021:

Salam, Misbah. I m glad liked it. Thanks for visiting and commenting. Chickpeas are packed with lots of nutrition.

Stay safe and healthy.

Rozlin (author) from UAE on May 30, 2021:

Thank you Eman. Stay safe and healthy

Rozlin (author) from UAE on May 30, 2021:

Thanks Thelma for visiting and commenting. I m glad you liked it. Stay safe and healthy.

EK Jadoon from Abbottabad Pakistan on May 30, 2021:

The pulao is looking very tasty, Rozlin. I often make chickpeas pulao. Thanks for sharing the recipe.

Stay safe and healthy...

Linda Crampton from British Columbia, Canada on May 30, 2021:

I love spicy food. Your dish sounds delicious!

Misbah Sheikh from The World of Poets on May 30, 2021:

I like chickpeas pulao. Your recipe looks nice. Thanks for sharing

Stay happy and healthy

Blessings and Peace

Nian from Pakistan on May 30, 2021:

It looks delicious!

Thelma Alberts from Germany on May 30, 2021:

This looks delicious. Thanks for sharing the recipe.

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