Channa Pulao (Chickpeas Pulao)

Cooking time: 40 minutes
Serves: 6 persons


  • 3 cup rice (wash and soak in water for 30 minutes)
  • 3 cup boiled chickpeas
  • 1/2 cup oil
  • 1 large onion (finely sliced)
  • 1 large tomato (finely sliced)
  • 1 green chili (chopped)
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 2 tsp lemon juice
  • 2 tsp cumin seed
  • 4 tsp salt
  • 1 tsp black pepper
  • 3 tbsp yogurt
  • 5 cup boiling water

Tip: For best results, use measuring utensils.


  1. In a large pot, add 1/4 cup oil along with onions and fry until they turn light golden. Add cumin seeds, ginger paste, tomato, green chili, black pepper, 1 tsp salt, mix and cover it on medium heat for 5 minutes.
  2. After five minutes, uncover and increase heat to dry moisture.
  3. Add chickpeas and cook for 2-3 minutes. Add 5 cups of boiling water.
  4. Drain all water from rice and add to the pot along with 1/4 cup oil, 3 tsp salt, yogurt, lemon juice, garlic paste and black pepper. Mix well and cook on medium to high heat till rice almost done and ready for summer ( dum).
  5. Reduce heat to low and let it simmer for 15 minutes.
  6. After that, turn off heat, uncover and open dum carefully with spoon not to damage rice.

Enjoy with beef kebabs and zabardast chutni.


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