By: Payal
Kabuli chana pulao is a delicious one‑pot dish made by cooking rice with white chickpeas, spices, and fresh aromatics. It pairs beautifully with your favourite raita.
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1 cup basmati rice (soaked for 1 hour)
100 g ghee or cooking oil
1 cup onion, finely chopped
2 tomatoes, chopped
1 cup curd
½ cup fresh pomegranate seeds
1 cup coriander leaves, chopped
30 g green chilli
½ cup kabuli chana (parboiled with salt)
2 tbsp fried onions
3 whole red chillies
1 tsp ginger‑garlic paste
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2 brown cardamoms
5 green cardamoms
½ tsp black peppercorn
s1 tsp salt
2 green chillies, chopped
4 cloves
2 cinnamon sticks
2 mace
4 bay leaves
1 tsp coriander powder
½ tsp turmeric powder
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Boil the rice with a teaspoon of salt until just cooked. Drain and set aside.
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Heat ghee or oil and sauté bay leaves, mace, cardamom, peppercorns, whole red chillies, cloves, cinnamon and ginger‑garlic paste until fragrant.
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Add chopped onions and sauté until golden. Mix in salt, turmeric, coriander powder, and green chillies.
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Add tomatoes, coriander leaves and parboiled chana. Stir well, cover, and cook until everything softens.
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Reduce the heat, add curd, and mix gently. Then layer the cooked rice on top, add a few spoonful of ghee, sprinkle fried onions, and cover to cook on low heat.
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After 5–10 minutes, open the lid, lightly mix the rice and chana, and garnish with pomegranate seeds before serving.
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