How to make Kabuli Chana Pulao - This pulao is full of flavour.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Chickpeas (kabuli chana) (काबुली चना), Cooked rice (पके हुए चावल)

Cuisine : Punjabi

Course : Rice

Kabuli Chana Pulao Recipe Card

Kabuli Chana Pulao

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Kabuli Chana Pulao checkout Chole Pulao. You can also find more Rice recipes like masala rice , Black Eyed Bean Rice, Hara Masala Brown Rice Pulao, Dahi Bhaat.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kabuli Chana Pulao Recipe

  • Chickpeas (kabuli chana) boiled 3 cups

  • Cooked rice 3 cups

  • Ghee 4 tablespoons

  • Cumin seeds 1 teaspoon

  • Garlic cloves roughly chopped 3-5

  • Green chillies chopped 3

  • Ginger chopped 1 inch

  • Onions chopped 2 medium

  • Tomatoes 3 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 2 tablespoons

  • Fresh mint leaves chopped 1 tablespoon

  • Juice of 1 lemon


Step 1

Heat 3 tbsps ghee in a non-stick pan and add cumin seeds. When their colour changes, add garlic and sauté till it turns golden.

Step 2

Add green chillies and ginger and sauté on medium heat for 1 minute. Add onions and sauté till translucent. Add tomatoes and cook till soft and mushy.

Step 3

Add red chilli powder, turmeric powder, coriander powder and garam masala powder and cook on medium heat for 1 minute.

Step 4

Add chickpeas, salt and 2 cups cooking liquor and mix well. Add coriander leaves and mint leaves and cook for 5-7 minutes.

Step 5

Add rice, remaining ghee and lemon juice and mix well. Cook for 4-5 minutes on medium heat.

Step 6

Transfer into a serving platter and serve hot.