Saturday, February 10, 2018

Chole Pulao/Kabuli Chana Pulao

Chole Pulao/Kabuli Chana Pulao
Chole Pulao/Kabuli Chana Pulao

Chole Pulao/Kabuli Chana Pulao is a delicious and flavourful dish that goes well with any raita.

During weekends, it is not the usual menu that will come for lunch in our house. When I was wondering what to make for lunch on one Saturday, I got a call from my friend Shobha and she was talking about Chana pulao which she made for lunch that turned out to be a super hit. So, I decided to make Chana Pulao but just remembered that I don't have chana soaked, so I soaked it that night and reserved the recipe for the next day. I got the recipe from her and made some modifications to cook it in my own version. I have not added coconut milk, Ginger Garlic paste and made it simple according to my husband's taste. Also, have cooked the rice and Chana separately but not as a one-pot meal. An interesting thing to note about this Chole Pulao is, I have fried onion separately and used it for garnishing to achieve an enhanced taste for the Pulao. Another thing is adding Chole masala, which gives a nice chole flavor to this pulao. With all my pulao recipes, the one thing I do in common is closing it with a lid and leave it for few minutes in low flame at the final stage so that the flavor and taste blend well with the cooked Basmati Rice.

I have paired this Chole Pulao with "Mint Raita" whose recipe I have posted earlier in Upala. Be it simple onion raita or cucumber raita, you can pair this Chana Pulao with any raita. I have posted many varieties of raitas which includes some unique ones such as Banana stem Raita, Amla raita, Strawbery Raita and much more. Have a look at them by clicking here -- Raita Varieties

So, are you ready to look at the Chole Pulao/Kabuli Chana Pulao recipe now? Remember, you need to soak the chana the day before if you are planning the recipe today.

  • 1 Cup Chole/White chickpeas/Kabuli channa (Soaked overnight)
  • 1 Cup Basmati rice
  • 1 and 1/2 cups water
  • 2 Onions ( sliced horizontally (set aside sliced 1/2 of the onion))
  • 1 Bay Leaf
  • 1-inch Cinnamon/Dalchini
  • 1 tablespoon Briyani Masala (I have used Everest Shahi Briyani Masala)
  • 1/2 tablespoon Garam Masala
  • 1/2 tablespoon Channa Masala
  • 1/2 teaspoon Sugar
  • 2 ladle + 2 tablespoons Oil
  • 2 tablespoons Ghee
  • As per taste-Salt


1)  Take Basmati rice in a bowl and wash it well.

Chole Pulao/Kabuli Chana Pulao

2) After rinsing, soak it for half an hour and drain the water.

Chole Pulao/Kabuli Chana Pulao

3) Add 1 and 1/2 cups of water and cook it. I have cooked in pressure cooker for 3-4 whistles.
Chole Pulao/Kabuli Chana Pulao

4) Pressure cook the soaked chole by adding a little salt and till they turn soft. Once the pressure subsides, fluff the basmati rice by adding little oil using a fork.
Chole Pulao/Kabuli Chana Pulao

5) Heat 2 tablespoons of oil in a Wok/Kadai, add sliced 1/2 onion to fry until slight crispy and golden brown. Transfer the fried onion to a bowl.

Chole Pulao/Kabuli Chana Pulao

6) In the same kadai, add 2 ladle oil. Add Bay leaf and Cinnamon, next add onions and fry till translucent.

Chole Pulao/Kabuli Chana Pulao

7) Add the cooked chole, Garam Masala, Chole Masala. Biryani Masala, sugar, salt and mix well.

Chole Pulao/Kabuli Chana Pulao

8)  Now, add the basmati rice and mix gently. Make sure not to break the basmati rice. Finally, add ghee and give a quick stir. Close the Kadai with a lid and leave it to get cooked for 2 minutes in low flame then switch off the flame. Finally, garnish the Chana Pulao with fried onions.

Chole Pulao/Kabuli Chana Pulao


1) Make sure to cook the chana soft but do not overcook it.

2) The fried onions that we are garnishing will give a nice taste.

3) Adding sugar enhance the taste of Chana Pulao.

4) You can even add 2 green chilies slit vertically while frying second set of onions for an enhanced spiciness.

5) Adding Ginger Garlic paste can give a different flavor to this pulao.

Chole Pulao/Kabuli Chana Pulao