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How to Make Indian Chole Pulao (Chickpeas and Rice Dish)

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Delicious and satisfying chole pulao (chickpeas and rice)

Delicious and satisfying chole pulao (chickpeas and rice)

Chole translates to chickpeas, and pulao means rice. This is a delicious and healthy one-pot vegetarian meal from India.

Sometimes, the term chana is used interchangeably with chole, although the former term actually refers to brown chickpeas, as opposed to the white ones.

Chole pulao is quick and easy to make. Enjoy this satisfying meal by itself or accompanied by plain yogurt or raita.

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Try it and share your experience in the comments section below.

Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

3-4 servings

Ingredients

  • 2 1/2 to 3 tbsp oil
  • 1 cup boiled white chickpeas, or garbanzo beans
  • 1 1/2 cups rice, soaked for 15 to 20 minutes in water, then drained
  • 3 cups reserved chickpea boiling water
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 medium-sized tomatoes, chopped
  • 2 medium-sized onions, sliced
  • 1 green chilli, chopped
  • 1 tsp coriander powder
  • 1/2 tsp garam masala (or 1 tsp if you skip the whole spices below, starting with bay leaves)
  • 2 1/2 to 3 tsp salt, to taste
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 bay leaves
  • 1/4 tsp cinnamon
  • 1 tsp cumin seeds
  • 4 cloves
  • 1 crushed black cardamom

Instructions

  1. Add oil to a kadhai (wok). Keep the heat on medium and let it get hot.
  2. Now reduce heat to low and put in all the whole spices. Saute for 1/2 a minute.
  3. Raise heat to medium and put in the chopped onions. Saute until they turn light pink.
  4. Put in the ginger and garlic pastes. Saute until they turn light brown. Keep the heat at low-medium.
  5. Add the chopped green chili and tomatoes. Cook until the tomatoes turn soft. Keep stirring.
  6. Add the boiled chickpeas and mix well. Now add the salt, turmeric powder, garam masala, coriander powder, and red chili powder.
  7. Stir until the spices combine nicely and saute for about 2 minutes so that the chickpeas and spices also become roasted (about 3 minutes).
  8. Add in the soaked rice and mix well. Add in the reserved water (in which the chickpeas were boiled). Raise heat to high, stir nicely, and let the water come to a boil.
  9. Reduce heat to low and cover with a lid. Cook for 15 minutes but check back after 10 minutes. After 10 minutes, there still will be a little water. Cook for another 5 minutes.
  10. After 15 minutes the rice is done. The water should have cooked off. Remove from heat and let it sit, covered, for 5 minutes.
  11. Serve the chole pulao with dahi (yogurt) or raita of your choice.

Chole Pulao (Chickpeas and Rice) Recipe

© 2019 Rajan Singh Jolly

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