Chana Pulao

A quick easy and simple Channa Pulao recipe for you. Make it and share your experience in comments below #HappyCookingToYou

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  • Jaifil (Nutmeg) 2 small pieces
  • Javatri (Mace) 2-3
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Badi elaichi (Black cardamom) 1
  • Adrak (Ginger) 1 inch piece
  • Lehsan (Garlic) 6-7 cloves
  • Hari mirch (Green chilies) 12-13
  • Pani (Water) 2 tbs or as required
  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 1 medium
  • Zeera (Cumin seeds) 1 tsp
  • Darchini (Cinnamon sticks) 2-3
  • Sabut kali mirch (Black peppercorns) 12-14
  • Laung (Cloves) 4-5
  • Hari elaichi (Green cardamom) 3-4
  • Namak (Salt) 1 & ½ tsp or to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Dahi (Yogurt) whisked ½ Cup
  • Chicken stock cube 1
  • Podina (Mint leaves) chopped ½ Cup
  • Pani (Water) 2-3 Cups or as required
  • Chanay (Chickpeas) boiled 250 gms
  • Chawal (Rice) basmati ½ kg (soaked)


In spice mixer,add nutmeg,mace,black peppercorns,black cardamom and grind well.

Add ginger,garlic,green chilies,water and grind to make a paste & set aside.

In pot,add cooking oil,onion and fry until light golden.

Add cumin seeds,cinnamon sticks,black peppercorns,cloves,green cardamom and mix.

Now add grinded paste and mix well.

Add salt,red chili powder and mix well for 2 minutes.

Add yogurt and mix well.

Add chicken stock cube,mint leaves and mix well.

Add water,mix well and bring it to boil.

Add chickpeas and rice,mix gently and bring it to boil.

Cook on medium high flame until water is reduced (8-10 minutes).

Cover and steam cook on low flame for 5-8 minutes & serve!

Recipe By: Seema Hanif

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