Chana Pulao recipe-Chole Pulao
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • ½ Cup=125 grams Kabuli Chana (Garbanzo Beans)
  • 1 Cup=200 Grams Long Grain Basmati Rice
  • 2 medium sized=100 grams Onions (sliced lengthwise)
  • 2 large=180 grams tomatoes (finely chopped)
  • ½ Cup fresh coriander leaves (finely chopped)
  • Brown Onions for garnish (Optional)
  • Cooking Oil
  • 2 Bay Leaf
  • 1 tsp Cumin Seeds
  • 3 Green Chilies (sliced into lengths)
  • 2 tbsp Ginger-Garlic Paste
  • Salt to taste
  • ½ tsp Turmeric Powder
  • 2½ tsp Red Chili Powder (Spicy)
  • 2 tsp Panch Phoran Powder (Link in description box or click on the card)
  • 1½ tsp Garam Masala Powder
  1. Soak Chole overnight or at least for 5-6 hours. Put Chole in a pressure cooker, add 2 Cups of water and 1 tsp Salt. Stir to mix the salt. Pressure cook on medium heat until 3-4 whistles.
  2. After 3-4 whistles, Chole is nicely cooked. We are going to reserve the water.
  3. In a pan, add 3-4 tbsp Cooking Oil. Add Bay leaf, Cumin Seeds. Let Cumin Seeds splutter. Add Green Chilies and Sliced Onions. Fry until Onions become light brown in color.
  4. After 5-6 mins, Onions become light brown in color. Add Ginger-Garlic Paste, turmeric powder. Mix well and fry for 2 mins.
  5. After 2 mins, raw flavor disappears. Add Coriander Leaves (half quantity), Chopped Tomatoes. Cook tomatoes until it becomes mushy. Add salt to speed up the softening.
  6. Reduce the heat. Cover and cook the tomatoes. After 10 mins, tomatoes become soft and mushy.
  7. Add red chili powder, garam masala powder and panch phoran powder. Panch Phoran Powder makes this Chole rice aromatic and flavorful. (Link:
  8. Bhunao the Masala until Oil begins to ooze out from the masala paste. During Bhunao, add 2-3 tbsp water(reserved water) and continue Bhunao process
  9. After 6-7 mins of bhunao, Oil begins to ooze out . Onion and tomato masala paste has acquired the right consistency.
  10. Add Boiled Chole. Mix gently as Chole are soft and we want to maintain their texture and shape. Add Salt to taste.
  11. Add reserved water (about ½ cup). On medium heat, we will allow Chole to simmer. Reduce the heat and cook covered for 2-3 mins.
  12. Uncover after 3 mins. To get rid of excess moisture, cook uncovered for couple of mins on medium heat.
  13. After 2 mins of uncovered cooking, chole becomes of coating consistency. Reduce heat and add leftover rice.
  14. Add chopped coriander leaves. With couple of forks, mix rice with Chole. Switch off the heat and keep Chole Rice covered. Serve hot.
  15. Tip of the Day: Many times, we crave for eating Chole Pulao/masala but then realize we have missed soaking the Kabuli Chana. Our Tip of the day is "How to Quickly Soak Chana". In a large vessel filled with water, put Kabuli Chana and boil it. As Kabuli Chana begins to boil, reduce heat and simmer for 2 mins. Switch off the heat, and keep Chana covered for an hour. This is a quick technique to soak Chana.Let us know what you feel of this tip in comment section below.
Recipe by Kali Mirch - by Smita at