Chana Pulao Recipe (Punjabi Style)

Tender chickpeas, soft bites of paneer, a colorful pop from red bell peppers, and fluffy, separate grains of basmati rice make this chana pulao recipe hearty, comforting, and just right for weeknights. I boil chana from scratch, but canned chickpeas totally work if you’re short on time.

I really got into making desi-style pulao when my kids were toddlers, mostly because of how easy they are to prep, and hello, one-pot meals wins (most of the time!). That’s actually the time when this chana pulao made its way into my regular rotation.

Chana pulao is a popular rice dish in south asian cuisine. It brings together fragrant basmati rice and hearty chickpeas which are simmered in a spiced masala base that’s deeply comforting yet wonderfully simple. 

If you get a chance to stroll through the streets of Delhi, you would probably see carts dishing out steaming plates of chole chawal—spiced chickpeas served over fluffy rice. That comforting street-style combo became the inspiration behind my punjabi style chana pulao recipe.

About My Recipe

• It is a simple recipe which can be made easily made one pot if you use canned chickpeas. The entire recipe remains the same in this case, except the quantity of water and another change being that you add additional whole spices in the tempering.
• I always start this pulao with dried raw chickpeas—soak them overnight and pressure cook them until tender. Now you’ll probably ask me, why go through the trouble? Well, for one, canned chickpeas were/are pretty much unheard of in Indian homes when I was growing up. I only ever saw chickpeas cooked from scratch, and to this day, I still prefer their taste and texture.
• But the real reason? It’s the chickpea stock—the cooking liquid you get when you boil raw chana. That stuff is liquid gold. It’s incredibly flavorful and adds so much depth to the pulao. Think of it as the vegetarian equivalent of yakhni pulao! Trust me, it’s worth the extra step.
• That said, I completely understand the convenience of canned chickpeas. They’re a real time-saver! If you're using them, I highly recommend adding just a splash of good-quality vegetable stock while simmering the pulao. It helps rehydrate the chickpeas a bit and makes them taste less “canned” and more like you cooked them from scratch.
• I noticed many recipes using just whole spices in their pulao and I was curious. I tested but we felt that while was good paired with a curry or gravy, on its own, it wasn’t very satisfying.
• I knew I had to kick things up a notch to make this a complete, satisfying meal on its own. Since we’re channeling those bold punjabi chole vibes, I went straight for chana masala powder. Honestly, it’s the only ground spice you need here. It brings in all the fragrance, that signature punch, and just the right amount of heat. And you know what? It totally worked!
• If you eat in Old Delhi, most places will give also you a masala coated paneer or potatoes on side and that's the reason I decided to include paneer in my version.

Ingredients

• Onions - Slice the onions instead of chopping them. Since the pulao cooks for a long time, this way they won’t break down easily and add texture. Also the color of pulao is dependent on how patiently you brown the onions. Sliced onions just brown better.
• Ginger Green Chilli paste - Simply add a few pieces of ginger and handful of hot indian green chillies to a small blender (non affiliate link) and pulse to a coarse paste. It is one of the most important flavor enhancer in this recipe adding warmth as well as considerable heat.
• Tomatoes - Make sure they aren’t too tart else your pulao will become tangy. I use tomates on the vine and prefer blending them for a more cohesive masala base.
• Chana Masala/Chole Masala Powder - My go-to brands for chole masala spice blend are Everest and MDH (non affiliate links). Both have a beautiful aroma and help recreate the classic Delhi-style chana masala flavor I grew up with. You can easily find in indian grocery stores or online.

Let's Make Chana Pulao

Boil The Chickpeas (Skip if Using Canned)

• Rinse dry chickpeas under running water a few times, then soak them overnight (or at least 6–8 hours) in plenty of water at room temp.
• When ready to cook, add the soaked chickpeas to a pressure cooker or Instant Pot with whole spices, salt, a glug of oil, and a pinch of baking soda. Cover with fresh water.
• Pressure cook on high for 1 whistle, then reduce to medium-low and cook for 4–5 more whistles until the chickpeas are tender but still hold their shape. Once done, drain the chickpeas and reserve the flavorful stock. Discard the whole spices.

Make The Pulao

• While the chickpeas cook, rinse your rice a few times until the water runs clear, then soak it in plenty of water for 20–30 minutes.
• Start with a wide cooking pot to ensure even cooking and fluffy rice. Heat oil, temper whole spices, and slowly brown the onions until they’re a deep golden color.

• Add ginger-green chilli paste, whole green chilies(slit, optional), bell pepper, and paneer (if using). Sauté briefly, then stir in crushed tomatoes and cook until the raw flavor is gone.
• Next, add the chickpeas and chana masala. Mix well. Let the chickpeas fry with the masala and onions for a few minutes. This helps them soak up the flavor and get lightly toasted.
• Gently fold in the drained and soaked rice. Pour in the reserved stock (top with water if needed). Most aged long-grain basmati rice brands follow a 1:2 rice-to-water ratio. Since chickpeas absorb some liquid as they cook, I add an extra ¼ to ⅓ cup water depending on how tender the chickpeas are to begin with.

• Important: Don’t stir the pulao while its cooking as it can break the softened rice and make the pulao mushy.
• Taste the liquid and season generously. It should taste slightly salty at this stage to ensure the rice is properly seasoned. Drizzle with ghee, if using.
• Bring everything to a gentle boil, cover, and simmer on low until the liquid is fully absorbed. Turn off the heat and let the pot rest, covered for rice to firm up slightly.

• Use a rice spoon or soft spatula to scoop the pulao. Be gentle, as the rice can break. Garnish with chopped cilantro.

Serve With

Recipe Notes & Tips

• Store leftovers for 2-3 days refrigerated in an air tight container.
• Don’t just stick to the standard water-to-rice ratio. Trust your instincts a little. If your chickpeas are on the firmer side, they’ll soak up more liquid while they cook. So, feel free to add a bit more water if you think it needs it.