Channa pulao is one of the yummy recipes, filled with a combination of carbohydrates and protein. Which we can serve with raita and salad. And if we add a cold drink and Shami kabab with it, you will be in heaven. the spices which we use in this recipe give it a delicious taste.

Related information:-

  • Total time of preparation and cooking: 1 hour 30 mints almost
  • Cuisine: North Indian
  • Course: Main Course


  • 2 cup white chickpeas (safaidd chana or Kabuli chana or chole)
  • 2 glass heaped basmati rice, 500 grams rice
  • 2 medium onion, sliced thinly
  • 2 medium tomato, chopped
  • 1 teaspoon red chili powder
  • 0.5 black pepper powder
  • Half teaspoon garam masala powder
  • 2 pinch turmeric powder
  • 2 pinch saffron strands – optional,
  • 1 teaspoon lemon or lime juice or 1 teaspoon yogurt (curd)
  • 5 tablespoon ghee or oil
  • 4 cups water for cooking the rice(you can change according to the heaping time of rice and kind if changed)
  • Few chopped mint leaves for garnish (or coriander leaves)
  • Salt 2 tablespoon or as required
  • Chicken cube,1 cube
  • Garlic paste half tablespoon
  • ginger paste half tablespoon

whole spices:-

  • 2 tej patta (Indian bay leaf)
  •  6 or 7 cloves
  • 1.5-inch cinnamon stick
  • black pepper 10 to 12
  • 1 teaspoon caraway seeds
  • 2 black cardamom
  • 4 small green cardamom

for the raita paste

  • 2 tablespoon mint leaves, chopped
  • 6 tablespoon coriander leaves, chopped (cilantro leaves)
  • 2 green chili, chopped
  • Tomato chopped 1 big size
  • Onion 1 medium size
  • Cucumber 1 medium


1: First of all wash chickpeas and sock them into the water for at least 5 hours, drain water and then boil them properly in new water till they become tender and cooked well.

2: Take rice to wash them properly with water, and sock them into water(Total socking time should be 30 mints).

3:  Take a heavy bottom pan add ghee/oil into it and let it hot.

4:Add all whole spices into oil and fry them for 30 seconds.

5: Add onion into it and fry till it becomes light golden.

6: After onion add, tomato and fry them till it becomes tender.

7: Then add red chili, black pepper powder, salt, Haldi, Sabat sukha dhaniya,garam masala powder.fry all this masala for 3 to 5 mints.

8: Add boiled chickpeas into the masala and fry it for 3 to 5 mints. Add water gradually into it so masala didn’t get burnt.

9: Then add 4 glass water into masala so we could cook rice into it.

10: Add lemon juice, garlic ginger paste, chicken cube, green chilies, and saffron strands. and let it cook until boil.

11: Drain the rice and add it to the masala water when water starts boiling properly.

12: Slow the flame to medium and let the rice cook.

13: Once all the water has been absorbed. Take off the flame and gently fluff the rice.

14: Garnish with the chopped coriander. and serve hot.


1: Cut tomatoes, onion green chilies finely.

2: Add 1.5 cup yogurt into it.

3: Make a paste of coriander and mint, add it to the yogurt.

4: Add a half teaspoon of black pepper powder, half tablespoon jeera half teaspoon chat masala and a pinch of salt into it.

5: Mi it well and enjoy it with hot yummy rice.




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