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

Here is my recipe for delicious and satisfying chole pulao (chickpeas and rice).

Here is my recipe for delicious and satisfying chole pulao (chickpeas and rice).

What Is Chole Pulao?

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 variety.

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

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


  • 2 1/2 to 3 tablespoons 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 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 2 medium-sized tomatoes, chopped
  • 2 medium-sized onions, sliced
  • 1 green chilli, chopped
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala (or 1 teaspoon if you skip the whole spices below, starting with bay leaves)
  • 2 1/2 to 3 teaspoons salt, to taste
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 bay leaves
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cumin seeds
  • 4 cloves
  • 1 crushed black cardamom


  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 30 seconds.
  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.

© 2019 Rajan Singh Jolly