WHAT IS CHANA PULAO?
Discover the art of making Chana Pulao (Chickpeas and Rice), a protein-packed pilaf originating in North India and later cherished in Pakistan. This classic Pakistani dinner recipe is prepared in the Pulao style, where rice is delicately seasoned and cooked with whole spices to keep each grain separate—a signature feature also found in Mutton Pulao, Matar Pulao, Chicken Pulao, and Beef Pulao. This quick and flavorful vegetarian recipe is perfect for easy weeknight dinners, last-minute guests, or when you want to skip the effort of making biryani. Discover the art of making Chana Pulao and enjoy a true culinary gem. It’s my dad’s favorite weeknight Pakistani recipe.
CANNED CHICKPEAS OR DRIED CHICKPEAS
This recipe uses canned chickpeas for convenience—just drain and rinse well to remove any residual liquid. While dried chickpeas are an option, I prefer canned for their time-saving advantage.
INGREDIENTS
Rice- I use basmati rice for this recipe. Chickpeas- I used canned chickpeas, make sure you drained the water. Whole spices- This pulao is made with whole spices only.
HOW TO MAKE CHANNA PULAO?
WHAT TO PAIR WITH?
Although this recipe can stand alone but some people like my father in law loves his Channa Pulao with some Kachumber and some Raita.
TIPS
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Let’s Make Chana Pulao!!!
