Chana Pulao aka Chickpea Rice is a quick dinner that’s ready in less than 30 minutes. You only need 3 ingredients to make this super delicious and healthy pulao. Serve it with this Easy Raita and Seekh Kabab, and you’re all set for a wonderful meal.
It's not only really delicious, but it's also quite a healthy recipe.
So today I’m sharing with you one of my favourite quick fix dinners. Chickpea Pulao is one of those one pot Pakistani recipes that you can make while your toddler is clinging to your legs for dear life. Yes, true story.
This is a one pot recipe that is as basic as it gets.
I do love my rice recipes, especially pulao recipes such as this Matar Pulao and Easy Veg Rice. Also check out this Instant Pot Tehri.
This rice is one of the fastest recipes I know how to make, and my goodness it’s satisfying after a long tiring day. You can keep it simple by pairing it with some raita or chutney or you could go all fancy and pair it with this Chicken Karahi or Chicken Korma.
My favorite way of having it though, is with the coriander and mint raita pictured below.
How to Make It
Chana Pulao is super easy to make. You can make it as easy as you want or add a few things to make to if more aromatic and fancy. There are a lot of variations of chana pulao. Some call for whole spices or garam masala, some call for only onion and some call for both onion and tomato.
So let me walk you through my recipe. My recipe only calls for 3 ingredients. Yes you read that right.
What You Need
- Onion (use red or white, any kind is fine)
- Canned chickpeas (more on that below)
- Basmati Rice
You will also need water, oil and salt. That's it!!
Step by Step Instructions
To make this easy Instant Pot Chana Pulao (chickpea rice) you need to follow the easy instructions below (full recipe in the recipe card below):
- Heat oil in the instant pot, and add chopped onion.
- Saute onion until golden brown, and then add the drained chickpeas.
- Now add the rice and stir.
- Add water, stir and pressure cook for 5 minutes.
- When pressure cooking is complete, wait for 1 minute and then do a quick release.
- Gently scoop out the rice from the instant pot to a serving dish immediately, to avoid the rice getting mushy from the heat of the instant pot.
Chana Pulao FAQS
Often Pakistani or Indian pulao recipes are made with whole spices such as a cinnamon stick or two, whole black peppercorns and clove.
I prefer not to use whole spices in my recipes, because A.) my kids don’t like them as such and B.) I like to share recipes with you guys which are easy with accessible ingredients. So if you don’t have whole spices, no worries…you can still make this delicious chana pulao!
I do sometimes add cumin, if I’m in the mood, but it's not necessary.
So in Pakistan we don’t quite often use canned chickpeas. Instead we use raw chickpeas by soaking them in water first and then boiling them.
However, I almost never use raw chickpeas in my cooking. I use canned chickpeas which in my humble opinion are delicious and not much different than raw chickpeas. Also, SUPER convenient.
You of course can use any chickpeas you like, depending on your preference.
Chana pulao can be stored in an airtight container in the fridge for up to 2-3 days.
Some Tips for Making Perfect Rice in the Instant Pot
- To make perfect rice in the instant pot, the key is to make sure the amount of water is correct. Too much water will make the rice mushy. My trick to making perfect rice in the instant pot is to make sure the water level is only 1 inch above the rice. If you dip your index finger into the water, it should only reach up an inch.
- I don't soak rice when making it in the Instant Pot, because it can become mushy.
- Once the pressure cooking is done, release the pressure after about 1 minute. If you leave the rice in the Instant Pot for too long, it will become too soft and mushy.
- I transfer the cooked rice from the Instant Pot to a serving rice immediately, as keeping it in the warm pot will again make it too mushy. To avoid breaking the rice, I don't really fluff it in the pot, instead I gently scoop it out to the serving dish, and then gently fluff it.
Serving Suggestions
Hariyali Chicken - Green Chicken Curry
Pakistani Beef Curry (Bhunna Gosht)
Aloo Keema - Easy Ground Beef Curry
Indian Salad (Kachumber Salad)
Chana Pulao Recipe (Instant Pot + Stove Top Methods)
Ingredients
- 1 tablespoon oil
- 1 small onion finely chopped
- Salt to taste
- 1 15 ounce chickpea can drained
- 1 1/2 cups basmati rice soaked in water for 15-20 minutes (no soaking required if making it in the Instant Pot)
- 3 cups water (for Instant Pot method you'll need less water: about 2 cups)
Instructions
Stove Top Method
- Heat oil in a pot, and add the onions. Cook the onion until its golden brown. Once the onion is golden brown, add a splash of water and quickly cover the pot with a lid. This way the onion release its colour and gives a beautiful golden brown colour to the overall pulao.
- Then add the chickpeas and salt (drained and cook for 4-5 minutes while continuously stirring. Now add the water and cover the pot with a lid. Bring to a boil. Add the rice (drain the water in which it was soaking, and continue cooking until most of the water has evaporated and the rice has almost cooked through. Lower the heat to the lowest setting and cover the pot with a lid, and let the rice cook in the steam for about 5 minutes. Remove from heat and let rest for another 5 minutes or so.
- Before serving, fluff the rice with a fork. Serve with raita or kabab.
Instant Pot Method
- Turn on saute mode in the Instant Pot, and add oil. Let it heat, and then add the chopped onion. Cook for a 2-3 minutes until slightly golden brown.
- Now add the drained chickpeas and salt. Cook for another minute.
- Add the rice and stir. Now add in about 2 cups of water. To make perfect rice in the instant pot, make sure the water level is only about 1 inch above the rice. Not more, not less.
- Cancel saute mode. Put on the instant pot lid, and make sure the pressure valve is pointing towards sealing.
- Choose Manual mode and select 5 minutes.
- After pressure cooking is done, wait for 1 minute (natural release), and then turn the valve towards venting.
- Fluff the rice gently, and transfer immediately to a serving dish.
Notes
- To make perfect rice in the instant pot, the key is to make sure the amount of water is correct. Too much water will make the rice mushy. My trick to making perfect rice in the instant pot is to make sure the water level is only 1 inch above the rice. If you dip your index finger into the water, it should only reach up an inch.
- I don't soak rice when making it in the Instant Pot, because it can become mushy.
- Once the pressure cooking is done, release the pressure after about 1 minute. If you leave the rice in the Instant Pot for too long, it will become too soft and mushy.
- I transfer the cooked rice from the Instant Pot to a serving dish immediately, as keeping it in the warm pot will again make it too mushy. To avoid breaking the rice, I don't really fluff it in the pot, instead I gently scoop it out to the serving dish, and then gently fluff it.
Loved this recipe. Just got an instant pot and was feeling super over whelmed but this recipe was easy to follow!!
This was very VERY good! Going into my regular rotation!