Chana pulao | channa rice | chana pulav

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Channa pulav | channa pulao | channa biryani | channa Briyani | chickpea rice | kalandha sadam | pulav recipe | pressure cooker recipe | instant pot cooking | one pot recipe is a flavorful, protein-rich one-pot recipe that is perfect for kids’ and adults’ lunch boxes. Channa pulav can be prepared within 30 minutes; it is perfect for busy days.

What is Channa Pulav? A one‑pot rice dish made with cooked chickpeas, mint, spices, and basmati rice. It’s nutritious, mild, and perfect for lunchboxes.

Do I need to soak chickpeas overnight? Yes. Soaking ensures they cook soft. Hard chickpeas will not cook properly along with rice.

Can I use canned chickpeas? Yes. Rinse and drain well. Reduce salt slightly since canned chickpeas may contain sodium.

Why save the chickpea cooked water? It adds flavor and helps the rice cook softer and more aromatic.

Can I add vegetables? Yes — peas, carrots, beans, or sweet corn pair well with chickpeas.

Can I replace kitchen king masala? Use garam masala or biryani masala. The flavor will vary slightly but still delicious.

Since he loves variety rice like Sweet corn pulav, peas pulav, and vegetable rice. Rajma cutlet, Moong dal dosa, Moong dal panniyaram, quinoa Adai are other protein rich options in TMF.

Why add mint? Mint adds freshness and balances the richness of chickpeas. Coriander can be used instead.

How to avoid mushy rice? Soak basmati rice for 30 minutes, drain well, and use the correct water ratio (80 ml for 50 g rice).

Can I make this in the Instant Pot? Yes. Skip soaking the rice. Add 90 ml water and cook on High for 4 minutes, natural release.

What pairs well with channa pulav? Tomato raita, onion raita, cucumber raita, or simple curd.

Is this recipe kid‑friendly? Absolutely. It’s mild, aromatic, and high in protein — perfect for school lunchboxes.

Channa pulav

5 from 1 vote

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Course: Pulav

Cuisine: Indian

Author: Vidya Srinivasan

Ingredients

• Channa - 50 grams
• Mint - 15 grams
• Onion - 1/4 cup
• Garlic - 2 finely chopped
• Green Chilli - 1
• Bay leaf - 1
• Clove - 1
• Poppy seeds - 1/4 tsp
• Fennel seeds - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Kitchen king masala- 1/2 tsp
• Ghee - 5 grams
• Basmati rice - 50 grams
• Water 80 ml
• Salt - as needed

Instructions

• Soak chickpea overnight and pressure cook for 5-6 whistles till it turns soft. Save the Channa cooked water
• Soak basmati rice in hot water for 30 minutes
• In a pressure cooker add 1 tsp of ghee and when ghee is hot add poppy seeds, feenel seeds, bay leaf and clove; let it splutter
• Add onion, garlic and pinch of salt; cook for a minute
• Add cooked Channa, turmeric powder, kitchen king masala and remaining salt; sauté for a minute
• Add rice and mint; mix well
• Add water and let it boil
• Add a drop of ghee and close the lid. Pressure cook for 2 whistles. Simmer for a minute and switch off
• Fluff the rice with fork and enjoy with raita

Video

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Notes

1. Rice can be cooked in oil. I used ghee for extra flavor. Ghee is optional
2. Tomatoes can added for extra tanginess
3. Garam masala can be used instead of kitchen king masala
4. Water measurement may vary based on the basmati rice
5. Cook Channa well before making the rice. Cooking rice with uncooked Channa will not work
6. Coriander leaves can be added instead of mint
7. Adjust water according to the basmati rice you use. Some basmati rice requires 1:2 water
8. For cooking Channa pulav in instant pot- Avoid soaking the rice. Follow the other steps. Add 90 ml of water and cook in manual temperature, high - 4 mins. Natural release. Fluffy rice is ready

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Ingredients:

Channa – 50 grams

Mint – 15 grams

Onion – 1/4 cup

Garlic –  2, finely chopped/grated

Green Chilli – 1

Bay leaf – 1

Clove – 1

Cardamom powder – 1/4 tsp

Cumin seeds – 1/2 tsp

Poppy seeds – 1/4 tsp

Fennel seeds – 1/4 tsp

Turmeric powder – 1/4 tsp

Kitchen king masala- 1/2 tsp

Ghee– 5 grams 

Basmati rice – 50 grams

water – 80 ml

Salt – as needed

How to make Channa pulav with step-by-step pictures

• Soak the chickpea overnight and pressure cook for 5-6 whistles till it turns soft. Save the Channa cooked water

• Soak basmati rice in hot water for 30 minutes
• In a pressure cooker add 1 tsp of ghee and when the ghee is hot add poppy seeds, fennel seeds, bay leaf, and clove; let it splutter

Add onion, garlic, and a pinch of salt; cook for a minute

• Add cooked Channa, turmeric powder, kitchen king masala, and remaining salt; sauté for a minute
• Add mint and give a quick sauté 

• Add rice and mix everything  well

• Add water and let it boil
• Add a drop of ghee and close the lid

• Pressure cook for 2 whistles. Simmer for a minute and switch off
• Fluff the rice with a fork and enjoy with raita