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Channa pulav

5 from 1 vote
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Course: Pulav
Cuisine: Indian
Author: Vidya Srinivasan


  • 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


  • 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


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  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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