Chana Pulao (Instant Pot Chickpea Rice)

Name: Chana Pulao (Instant Pot Chickpea Rice)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups chickpeas (cooked/canned); 1 1/2 cup basmati rice (soaked for 10minutes); 2 cups water; 1/2 tsp red chili powder; ½ tsp ginger powder (or 1 tsp grated ); 1/4 tsp turmeric powder; 1/2 tsp black pepper; 1/2 tsp garam masala; 1/2 inch cinnamon stick; 4 cloves; 2 cardamom; 1 bay leaf; 1 onion (sliced); 1 tomato (chopped); 2 garlic clove (chopped); 10 mint leaves; 2 tbsp olive oil; salt to taste; ½ tsp cumin seeds

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Chana pulao, also known as chickpea rice or chickpea pilaf, is a popular dish in Indian cuisine.

It is made with fragrant basmati rice, tender white chickpeas (also called garbanzo beans), onions, tomatoes, herbs, and spices.

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This Instant Pot pulao is not only delicious but also nutritious and satisfying.

I love to make chickpea recipes. When I had lots of cooked chickpeas, I decided to make this Indian chickpea rice.

I recently shared recipes for chana palak and chana masala with home-cooked kabuli chana. I wanted to try something different this time and came across this chana pulao recipe.

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Why I love this
Ingredients
How to make this recipe
Tips
Storage
Variations and Substitutions
Serving suggestion
Recipe FAQ
Related recipes
📖 Recipe
Comments

Why I love this

One-pot meal: Chana pulao is a one-pot dish perfect for busy days or lazy evenings. You only need to use the pressure cooker and have a complete meal with protein, carbs, and veggies.
Easy and quick: With the help of an Instant Pot, this recipe is effortless. Preparing and cooking takes less than 30 minutes, making it a great option for weeknight dinners.
Healthy and nutritious: Chana pulao is loaded with nutrients from chickpeas, which are an excellent source of protein, fiber, and other essential vitamins and minerals. It is also low in fat, making it a healthy choice for those trying to watch their weight or eat a balanced diet.
Customizable: You can adapt this recipe to your preferences by adjusting the spices and adding more or less veggies.
Vegan and gluten-free: This dish is vegan and gluten-free, making it suitable for those with dietary restrictions or preferences.

Ingredients

Basmati rice: Use high-quality basmati rice for the best flavor and texture.
Chickpeas: Home-cooked chickpeas are used in this recipe. You can use canned chickpeas.
Whole spices: Bay leaf, cinnamon stick, cumin seeds, cardamom, and cloves add a wonderful aroma to the dish.
Spice powder
Onion, ginger and garlic

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

How to make this recipe

Use cooked chana or garbanzo beans in this recipe. For that, check my instant pot chickpea recipe.

If you are using canned chickpeas, rinse and drain them well before using.

Rinse the basmati rice until the water runs clear. Soak it for at least 10 minutes to an hour for best results.

An instant pot is with oil, and whole spices on saute mode.

Turn on the Instant Pot and press the "Saute" button. Once hot, add vegan ghee or oil and whole spices such as bay leaf, cinnamon stick, cloves, cardamom, and cumin seeds. Let them sizzle for a few seconds.

A pot is with spices and chopped onions on the heat.

Add sliced onions and sauté until they turn translucent.

Add in the chopped ginger-garlic and cook until the raw smell disappears.

An instant pot is with spices and veggies for the chana pulao.

Add tomatoes, spices such as turmeric powder, coriander powder, red chili powder or cayenne pepper, garam masala, and salt. Sauté until the tomatoes are soft and mushy.

Add the cooked chickpeas and mint leaves. Mix well.

A pot is with chana pulao mixture and rice.

Add the soaked and drained rice and mix gently.

Add water and stir well. Press "Cancel" on the Instant Pot, and close the lid with a vent in the sealing position.

Press the "Manual/Pressure Cook" button (high) and set the timer for 4 minutes.

An instant pot is with cooked chickpea rice.

After the timer beeps, let the pressure release naturally for 10 minutes.

After the timer expires, open the lid and fluff up the rice with a fork.

A pot of chana pulao is on the surface with spoon inserted.

Garnish with cilantro and serve hot with your favorite side dishes.

Tips

If you want to make this dish spicier, add more red chili powder or cayenne pepper, according to your taste.
You can also add vegetables like carrots, peas, or potatoes for added nutrition and flavor. Just sauté them along with the onions in the beginning.
For a creamier texture, stir in 2 tablespoon of coconut milk or cream after adding the rice.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.

Variations and Substitutions

Rice: If you don't have basmati rice on hand, feel free to use long grain rice or jasmine rice as a substitute.
Spices: If you cannot find some of the whole spices, you can use garam masala powder as a substitute. Remember, the balance of flavors may vary.
Vegetables: Feel free to add more vegetables to your chana pulao. Bell peppers, green peas, carrots, or even spinach could be excellent additions.
Vegan Ghee/Oil: Regular ghee or butter can be used instead if you are not following a vegan diet.
Canned Chickpeas: If you are short on time, canned chickpeas are a great substitute for home-cooked chickpeas. Just be sure to rinse and drain them well before use.

Serving suggestion

Chana pulao pairs well with a vegan raita, cucumber salad, or a simple vegetable salad. For added crunch, you can also serve it with plain almond yogurt and papadum.

It is best when you serve it with curries and dal.

Recipe FAQ

Can I make an Indian chickpea rice recipe on the stovetop?

Yes, you can make this dish on the stovetop as well. Follow the same steps, but instead of using an Instant Pot, use a deep pot with a lid. Bring the ingredients to a boil, lower the heat to low, and let it cook for about 15-20 minutes until the rice is cooked.
But remember to cook the chickpeas beforehand and adjust the water ratio accordingly for stovetop cooking. The general rule of thumb is 1 cup of rice to 2 cups of water, but it may vary depending on the type and brand of rice used.

Can I use brown rice?

Yes, you can use brown rice in this recipe. However, the cooking time and water ratio may vary, so be sure to adjust accordingly. You may also need to soak the brown rice longer before cooking. Keep in mind that using brown rice will result in a nuttier and chewier texture compared to using white basmati rice. Experiment with different types of rice to find your perfect chana pulao recipe.
I never made chickpea rice with brown rice. If you try, do share the results. I would love to hear about your experience.

Chana pulao vs Achari chana pulao

You may have come across achari chana pulao while searching for this recipe. Achari chana pulao is a variation of this dish that includes pickling spices such as mustard seeds, fennel seeds, and nigella seeds. These spices give the dish a tangy and slightly sour flavor, making it different from the regular chana pulao.