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5 from 1 vote

Chana pulao recipe

Chana pulao recipe, a simple, no grind method, even bachelors can try. Learn how to make with stepwise pictures.
Prep Time10 mins
Cook Time20 mins
Soaking time12 hrs
Total Time30 mins
Course: Main Course
Cuisine: Indian


  • 1 cup Basmati rice heaped
  • ½ cup Chana white
  • 1 Onion
  • 1 teaspoon Ginger garlic paste
  • 3 Green chilli
  • 1 teaspoon Chana masala powder heaped
  • 1 teaspoon Lemon juice
  • 2 tablespoon Coriander leaves chopped
  • Salt - As needed

To temper

  • 2 tablespoon Oil/ ghee
  • 1 inch piece Cinnamon
  • 2 Cloves
  • 1 Cardamom
  • 1 Bay leaf
  • 1 Star anise


  • Soak chana overnight. Soak basmati rice for 10 minutes before cooking.
  • Slice onion lengthwise and slit green chillies.
  • Heat a small pressure cooker with oil/ ghee and temper with the items given under ‘To temper’.
  • Add onion, green chillies and fry till onion turns translucent.
  • Add ginger garlic paste. Fry until raw smell goes away, but make sure not to over fry/ burn it.
  • Add chana masala powder and give a quick stir.
  • Add soaked rice drained from water, soaked chana and add salt.
  • Mix well. Add 1 & ½ cups of water, lemon juice and bring to boil.
  • Keep in lowest possible flame and cook for 12-14 minutes.
  • You can also pressure cook for 2 whistles in medium flame.
  • Once done open the cooker, add chopped coriander leaves and mix gently.


  • I always prefer fresh ground ginger garlic paste or homemade ginger garlic paste than store bought.
  • Just soaking the channa is enough, it will get cooked as the pulao gets cooked. No need to cook it separately.
  • You can also add few mint leaves after frying onions.