Kabuli Chana Pulao Chickpeas And Rice My Food Story

on Sep 26, 2019, Updated Aug 23, 2020 One pot recipes are such a lifesaver these days. Especially with our 3 month old daughter Mahi in the mix. Hustle has a different meaning now. So whenever I cook, I’m always thinking of maximizing flavor and nutrition with minimal prep and cooking. Kabuli chana pulao fits the bill so perfectly. Chickpeas are full of protein and I love their creamy texture when they are cooked properly. But it can also get a little heavy on its own. Which is why I also like adding vegetables to the mix. I’ve used carrots, potatoes and cauliflower this time, but beans, mushrooms, paneer also work really well in this pulao. Chickpeas and rice is a classic combination. Chana masala and chhole aloo taste best when they are paired with some steamed or jeera rice. That was basically our inspiration when we were testing this recipe out. As you read the recipe, the list of spices and ingredients might seem a little long, but since this is one pot, the spices help add a ton of flavor to this dish. And you know, we don’t do bland food.

Canned chickpeas vs. dried chickpeas

In India, we are not big fans of canned food. And except sweet corn and condensed milk, I don’t remember ever seeing canned stuff in the kitchen. Which is why the chickpeas used in this recipe were cooked from scratch. I soak dried chickpeas overnight and then pressure cook them till they are cooked. To save time, you can cook a batch every week and store it in the refrigerator for a couple of days. But if you don’t want to take the effort, feel free to substitute with canned chickpeas. Just make sure to drain all the liquid and give them a quick rinse.

Chana Pulao Serving Suggestions

Since this chana pulao has so much flavor on its own, I recommend pairing this with a simple vegetable raita or even some greek yogurt with cumin and salt. The raita adds a cooling effect to the spices and also helps digest the chickpeas easier.