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Chana Pulao | Kabuli pulao | White chickpeas pulao recipe

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Chickpeas Pulao recipe, a hearty dish that brings together the wholesome goodness of chickpeas and the aromatic richness of basmati rice. This simple yet flavourful pulao is a perfect harmony of spices, creating a dish that is not only delicious but also a nourishing addition to your meal. Tastes like a non veg pulao and is too good for lunchbox.

Video recipe:



  • 1/2 cup chickpeas (soaked overnight)
  • 1.5 cups water (for pressure cooking chickpeas)
  • 2 tsp oil
  • 2 tsp ginger, chopped
  • 2 green chillies
  • 2 onions, thinly sliced
  • 1 tbsp ginger-garlic paste
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp chilli oil (optional but recommended)
  • 2 tbsp hot water (to avoid scorching)
  • Salt to taste
  • 1.25 cups water
  • 1 cup basmati rice (soaked for 30 minutes)
  • Juice of 1/2 lemon
  • Chopped coriander leaves


  1. Prepare Chickpeas:
    • Soak 1/2 cup chickpeas overnight.
    • Drain the water and add chickpeas to a pressure cooker with 1.5 cups of water.
    • Pressure cook for 4-5 whistles. Check if chickpeas are done.
  2. Sauté Aromatics:
    • In another cooker, add 2 tsp oil, 2 tsp chopped ginger, and 2 green chillies.
    • Fry and add thinly sliced onions. Fry until they turn pink.
    • Add 1 tbsp ginger-garlic paste. Sauté until the raw smell dissipates, and onions turn slightly brown.
  3. Spice it Up:
    • Add 1/2 tsp chilli powder, 1/2 tsp garam masala, and 1/2 tsp chilli oil (optional but recommended).
    • Pour in 2 tbsp hot water to prevent scorching.
  4. Combine Chickpeas and Rice:
    • Add the cooked chickpeas (without water) to the cooker.
    • Mix well. Add salt to taste and 1.25 cups water.
  5. Cook Basmati Rice:
    • Soak 1 cup basmati rice in water for 30 minutes. Drain the water.
    • Add the rice to the cooker when the water is boiling.
    • Add the juice of half a lemon and chopped coriander leaves.
    • Mix well and pressure cook for 1 whistle on high heat. Lower the flame and allow one whistle on low heat. Put off.
  6. Final Touch:
    • Open only after completely cool.
    • Mix well and add chopped coriander leaves before serving.

With chickpeas providing protein, and the aromatic spices enhancing the taste, this pulao is a wholesome delight. Serve it hot with a side of raita, and you have a complete, satisfying meal. Enjoy the Chickpeas Pulao and let me know your thoughts in the comments !

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