Chole Palak Pulao

This combination of chickpeas, spinach and basmati rice is a like a marriage made in heaven. This is a one dish meal that is tasty and wholesome and can also be included in your party menu. Be assured it will be highly appreciated by your guests.

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Chole Palak Pulao - YT

Chole Palak Pulao

Main ingredients Chickpeas, Basmati rice, Spinach puree, Ghee, Cumin seeds, Black peppercorns, Cloves, Cinnamon, Bay leaves, Onion, Green chilli, Ginger-garlic paste
Cuisine Indian
Course Rice
Prep time 8-9 hours
Cook time 25-30 minutes
Serve 4
Taste Savoury
Level of cooking  Easy
Others Vegetarian


  • 1 cup chickpeas (kabuli chana / chole), soaked for 6-8 hours, drained and boiled till ¾ done, reserving the cooking liquor 
  • 1 cup spinach puree
  • 1½ cups Basmati rice, soaked for 30 minutes and drained 
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 5-6 black peppercorns
  • 3-4 cloves
  • 1 inch cinnamon  
  • 2 bay leaves
  • 1 large onion, thinly sliced
  • 1 green chilli, slit
  • 1 tablespoon ginger-garlic paste
  • Salt to taste
  • Fresh coriander sprig for garnish
  • Papads to serve
  • Salad to serve
  • Raita to serve



  1. Heat ghee in a deep non-stick pan. Add cumin seeds, black peppercorns, cloves, cinnamon and bay leaves, mix and sauté till fragrant. Add onion, mix and saute till translucent. 
  2. Add green chilli and ginger-garlic paste, mix and sauté for 1-2 minutes. 
  3. Add spinach puree and mix well. Cook for 1-2 minutes. Add chickpeas and mix till well combined. 
  4. Add rice and mix with light hands. Add 3 cups of the reserved cooking liquor. Add salt, mix and let it come to a boil. Cover and cook on low heat for 15-20 minutes or till the rice and chickpeas are cooked completely. 
  5. Switch the heat off and allow the pulao to rest for 5 minutes. Transfer it onto a serving plate. Garnish with coriander sprig and serve hot with papads, salad and raita.