Chana Pulao Recipe

Chana Pulao is a delicious, one-pot chickpea and rice casserole. It is gluten-free, vegetarian, and easy to cook in an instant pot or pressure cooker. Be sure to watch the video !

About Chana Pulao

In the Indian subcontinent, pulao is a commonly used term to describe a variety of one-pot rice dishes.

Chana Pulao is a one-pot meal of rice, chickpeas, potato, onion, and spices. It is also known as chole ka pulao, channa rice, chana khichdi, chickpea rice, or kabuli chana pulao . All these names describe – a wholesome, packed with flavours, Indian-style spicy rice casserole.

More Reasons To LOVE Chana Pulao

• easy to pack and reheat
• gluten-free and vegetarian
• one-pot, wholesome, fulfilling
• perfect for lunch box or potluck
• instant pot and stovetop-friendly recipe

Do you need any more reasons to bookmark this awesome chickpea rice recipe?

Canned vs Dried Chickpeas

You can use canned or dried chickpeas for making the pulao. I prefer using dried chickpeas for this pulao recipe, Indian chana masala , or making chickpea salad .

Cooking chickpeas from scratch in the masala makes pulao more delicious.

If you are using canned chickpeas…

• Saute Time: 7 Minutes
• Cook Time: 3 Minutes
• Total: 10 Minutes

Drain the canned chickpeas in a colander or sieve. Rinse with water to get rid of preservatives and starchy liquid. Add them to the masala along with uncooked rice. Cook for 3 minutes in PRESSURE COOK mode and the pulao is ready!

If you are using dried chickpeas…

• Saute Time: 10 Minutes
• Cook Time: 33 Minutes
• Total Time: 43 Minutes

Rinse and soak chickpeas in water for 4 – 5 hours or overnight. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP along with masala ( as suggested in the recipe ).

Add water. If you have 1 Cup of chickpeas add 1 ¼ cups of water.

Close the lid of the IP. Set the PRESSURE COOK mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes ( I like fully cooked, soft chickpeas and not al dente ).

After 20 minutes, open the lid, check chickpeas for doneness, and add soaked rice, and potatoes. Stir to mix. Cook for 3 Minutes in the PRESSURE COOK MODE.

Other Ingredients

Rice: Use long-grain basmati rice or any other medium-grain white rice with less starch for making the pulao.

Vegetables: I add diced potato. You can add green peas, carrots, beans, fenugreek leaves, or any other vegetables of choice.

Whole Spices: Black and Green Cardamom, Bay Leaf, Cumin Seeds

Spice Powders: Garam Masala or Chana Masala or Biryani Masala, Turmeric Powder, Red Chili Powder

Cooking Oil: You can use either ghee or refined vegetable oil. I use refined oil and add ghee separately while pressure-cooking the pulao.

Other Ingredients: Red Onion, Ginger Garlic Paste , Salt, Green Chili

Instant Pot Cooking Method

Step 1) Set the SAUTE Mode of IP for 10 minutes. Add cooking oil, bay leaf, cardamom, and cumin seeds to the inner pot of IP. Saute spices for 20 – 30 seconds to release the aroma.

Step 2) Next, add sliced onion and fry till the onion becomes light golden.

Step 3) Add ginger-garlic paste, soaked chickpeas (no water), salt, spices, and stir to combine. Saute for 1 – 2 minutes. ( If you are using canned chickpeas then at this stage you can add rice, potato, and water Cook the pulao for 3 minutes.)

Step 4) Next, add water and stir. Seal the lid of the IP. Cancel SAUTE Mode. Set PRESSURE COOK Mode for 30 minutes to cook chickpeas.

Step 5) After IP beeps, release the pressure. Open the lid and check the chickpeas for doneness.

Step 6) Add potato and soaked/drained rice. Stir to combine. Seal the lid. Set PRESSURE COOK mode for 3 minutes.

Step 7) After the set cooking time, open the lid and fluff the rice using a fork.

How To Cook On Stovetop

Can this kabuli chana pulao recipe be made on a traditional stovetop pressure cooker if I don’t have an instant pot ? Yes, you can easily make this chana pulao in the traditional pressure cooker.

Follow the pulao recipe ingredients, measurements, and cooking methods. Cook soaked chickpeas for 2 – 3 whistles on low heat. Allow the steam to release naturally.

Add soaked rice, stir to combine, and once again cook for 1 whistle. Open the lid, and fluff the pulao using a fork.

Usually, I prefer slow-cooking rice without a lid in the pressure cooker. Once the rice is cooked, the liquid is dried, cover, and slow cook ( dum cook ) pulao for 3 – 5 minutes at the lowest heat.

My Tried & True Tips

I use 1 + ¼ cups of water to cook 1 cup of dried chickpeas and 1 cup of rice. Adding too much liquid to cook rice always results in a mushy and sticky pulao.

For cooking liquid, you can use vegetable stock, chicken broth, or plain water.

Apart from potatoes, one can add broccoli, peas, carrot, squash, greens, or any other seasonal vegetable in this chana pulao.

You can add a teaspoon of achaar (pickle) masala or (leftover masala from the pickle jar ) if you want to make Achari Kabuli Chana Pulao.

Serving Suggestion

Here are a few side-dish suggestions that compliment chana pulao:

Mint Raita or Buttermilk (Chaas)

Green Chutney or Tomato Chutney

Chilled Masala Yogurt or Curd

Pickled Onion or Kachumber Salad

Indian Style Curry or Gravy Sauce

Watch Chana Pulao Video

More Instant Pot Recipes

• Instant Pot Mushroom Pulao
• Instant Pot Chicken Pulao
• Instant Pot Matar Paneer
• Instant Pot Masala Khichdi
• Instant Pot Dum Aloo
• Vegetable Pulao

f ollow us on Youtube or Instagram for video recipes.

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

• ▢ 1 Cup dried chickpeas (kabuli chana)
• ▢ 1 Cup basmati rice
• ▢ 4 tablespoon cooking oil
• ▢ 1 bay leaf (tej patta)
• ▢ 1 black cardamom
• ▢ 4 green cardamom (elaichi)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 1 Cup sliced onion
• ▢ 1 tablespoon ginger and garlic paste ( see recipe )
• ▢ 2 green chili, sliced
• ▢ Salt to taste
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon red chilli powder
• ▢ 1 Cup diced potato
• ▢ 1 teaspoon Garam Masala ( see recipe )
• ▢ 1 ¼ Cup water

Instructions

Prep Work For Pulao:

• Wash and soak the dried chickpeas in water for 6 hours or overnight. Skip this step if you are using canned chickpeas. Instead, rinse canned beans with water and transfer them to a colander.
• Rinse and soak basmati rice in water for 20 minutes.

How To Make Pulao:

• Set the SAUTE Mode of IP for 10 minutes. Add cooking oil, bay leaf, cardamom, and cumin seeds to the inner pot of IP. Saute spices for 20 – 30 seconds to release aroma.
• Next, add sliced onion and fry till the onion become light golden. Keep stirring them while frying.
• Add ginger-garlic paste, soaked chickpeas (no water), salt, turmeric, red chili powder, chana masala, and green chili. Stir to combine. Saute for 1 – 2 minutes. ( If you are using canned chickpeas then at this stage you can add rice, potato, water and cook the pulao for 3 minutes.)
• Next, add water and stir. Seal the lid of the IP. Cancel SAUTE Mode. Set PRESSURE COOK Mode for 20 minutes to cook chickpeas.
• After IP beeps, release the steam manually. Open the lid and check chickpeas for doneness. I like soft and fully cooked chickpeas in my pulao.
• Drain all the water from the soaked basmati rice. Add potato and rice to the IP. Stir to combine. At this stage, taste the liquid for seasoning, if required add more salt or spices. Seal the lid. Set PRESSURE COOK mode for 3 minutes.
• After the set cooking time, open the lid and fluff the rice using a fork. Cover with the IP lid and let rest for 5 – 10 minutes before serving.
• Serve chana pulao with raita and salad .

Recipe Notes:

• You can use canned chickpeas as well to make this pulao.
• Add only 1 cup of water if using canned chickpeas. Cook the pulao only for 3 minutes after adding canned chickpeas, potato, and rice. Saute time 7 – 10 minutes.
• I use 1 ¼ cups of water to cook 1 cup dried chickpeas and 1 cup rice.
• Ginger Garlic Paste is equal parts of both herbs grind to a smooth paste. If you do have the paste, add half a teaspoon each of grated ginger and minced garlic.
• You can easily make this chana pulao in the traditional stovetop pressure cooker. Follow my step-by-step instructions shared above in the post.
• For cooking liquid, you can use vegetable stock, chicken broth, or plain water.
• Apart from potatoes, one can add broccoli, peas, carrot, squash, greens, or any other seasonal vegetable in this chana pulao.

Nutrition

We follow a strict NO SPAM Policy

Instant Pot Chana Pulao Recipe

Equipment

• Instant Pot

Ingredients

• 1 Cup dried chickpeas (kabuli chana)
• 1 Cup basmati rice
• 4 tablespoon cooking oil
• 1 bay leaf (tej patta)
• 1 black cardamom
• 4 green cardamom (elaichi)
• 1 teaspoon cumin seeds (jeera)
• 1 Cup sliced onion
• 1 tablespoon ginger and garlic paste ( see recipe )
• 2 green chili, sliced
• Salt to taste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 Cup diced potato
• 1 teaspoon Garam Masala ( see recipe )
• 1 ¼ Cup water

Instructions

Prep Work For Pulao:

• Wash and soak the dried chickpeas in water for 6 hours or overnight. Skip this step if you are using canned chickpeas. Instead, rinse canned beans with water and transfer them to a colander.
• Rinse and soak basmati rice in water for 20 minutes.

How To Make Pulao:

• Set the SAUTE Mode of IP for 10 minutes. Add cooking oil, bay leaf, cardamom, and cumin seeds to the inner pot of IP. Saute spices for 20 - 30 seconds to release aroma.
• Next, add sliced onion and fry till the onion become light golden. Keep stirring them while frying.
• Add ginger-garlic paste, soaked chickpeas (no water), salt, turmeric, red chili powder, chana masala, and green chili. Stir to combine. Saute for 1 - 2 minutes. ( If you are using canned chickpeas then at this stage you can add rice, potato, water and cook the pulao for 3 minutes.)
• Next, add water and stir. Seal the lid of the IP. Cancel SAUTE Mode. Set PRESSURE COOK Mode for 20 minutes to cook chickpeas.
• After IP beeps, release the steam manually. Open the lid and check chickpeas for doneness. I like soft and fully cooked chickpeas in my pulao.
• Drain all the water from the soaked basmati rice. Add potato and rice to the IP. Stir to combine. At this stage, taste the liquid for seasoning, if required add more salt or spices. Seal the lid. Set PRESSURE COOK mode for 3 minutes.
• After the set cooking time, open the lid and fluff the rice using a fork. Cover with the IP lid and let rest for 5 - 10 minutes before serving.
• Serve chana pulao with raita and salad .

Video

Notes

• You can use canned chickpeas as well to make this pulao.
• Add only 1 cup of water if using canned chickpeas. Cook the pulao only for 3 minutes after adding canned chickpeas, potato, and rice. Saute time 7 - 10 minutes.
• I use 1 ¼ cups of water to cook 1 cup dried chickpeas and 1 cup rice.
• Ginger Garlic Paste is equal parts of both herbs grind to a smooth paste. If you do have the paste, add half a teaspoon each of grated ginger and minced garlic.
• You can easily make this chana pulao in the traditional stovetop pressure cooker. Follow my step-by-step instructions shared above in the post.
• For cooking liquid, you can use vegetable stock, chicken broth, or plain water.
• Apart from potatoes, one can add broccoli, peas, carrot, squash, greens, or any other seasonal vegetable in this chana pulao.

Nutrition

This is a Grandma-style orange marmalade recipe. You need only 3 ingredients to make this marmalade at home. Be sure to watch the video!

Making your marmalade at home cannot be easier. You need only 3 ingredients!

And in my opinion, it is undoubtedly wiser! Aside from enjoying it in various delicious ways, such as orange cakes , yoghurt, ice cream, and bread toast, here are more reasons to LOVE this fruit preserve.

• It is so easy to make! You only need three ingredients, a juicer, and one pan to make this orange marmalade from scratch.
• Vegan and Gluten-Free – so it can be enjoyed by almost everyone! And unlike store-bought marmalades, this recipe is certified free of preservatives, additives, and chemicals. So even kids and toddlers can enjoy this all-natural treat without any worries!
• Customizable – another perk of making from-scratch recipes is your control over the ingredients used. Make it as sweet or as tangy as you like it to be. Mix it with other citruses like bergamots, mandarins, and grapefruits, or add ginger or cinnamon. Whatever takes your fancy!
• Budget Friendly – Lastly, making it yourself would cost less than buying branded, organic marmalades off the shelves. So next time you see those plump, juicy oranges in the farmer’s market, buy them in bulk and make a delicious citrus preserve at home!

What type of oranges to use for marmalade?

The most common type used when making marmalade is Spanish Seville . These are favoured over other oranges because they naturally contain a high amount of pectin.

Pectin is a fibre found in most fruits that acts as a natural thickener essential in making marmalades. However, Australian Orange, Tangerines, Mandarin Orange, or Naval are great options.

In India, Kinnow Oranges are the best for making marmalade . They are available during the winter season from December to February. Do not use regular oranges or santara .

Marmalade

Marmalades VS Jams- What is the difference?

Some might think that marmalades are just a fancy term for jams. But these two are different from each other. They differ in process, fruits used, and outcome regarding flavour and texture.

Fruit used

• Jam- any fruit or berries can be used to make one.
• Marmalade – is usually made of citruses only.

Process

• Jam- fruit flesh is chopped or crushed, then boiled with fruit juice and sugar.
• Marmalade- the citrus juice, pulp, and peel/ rind are boiled with sugar.

Texture

• Jam- thick and spreadable with tiny bits of fruits in it.
• Marmalade- jelly-like and sticky with noticeable chunks of peel/ rind.

Ingredients Required

Orange: Juice, pulp, and the orange rind are all used to make marmalade.

Sugar: Granulated white sugar works best for making any fruit preserve.

Lime Juice balances the sweet flavour and acts as a natural preservative.

Juicer: You need a citrus juicer (electric or manual) to squeeze out all the juice from the oranges.

Saucepan: Use a non-stick, ceramic, or stainless steel saucepan to make a jam. Cast iron and other reactive metals alter the colour and taste of the marmalade.

Orange to Sugar Ratio

Usually, it is always best to taste citrus fruits to check their sweetness and tartness. Then add sugar accordingly.

I follow a thumb rule of 2:1 (orange to sugar ). So, for example, if you have 200 grams of orange pulp and juice, add 100 grams of granulated white sugar.

Remember that a citrus marmalade with slight tartness and bitterness is more delicious than one that tastes like a sugar syrup with no original fruit flavour.

My Tried & True Tips

Baking Soda and water solution helps clean the orange skin and eliminate chemicals/dirt/germs.

Use refined granulated white suga r for this marmalade recipe. Powdered sugar or icing sugar dissolves more quickly than granulated sugar.

Stay away from reactive metal cookware. Instead, make sure to use an enamel-coated ceramic or non-stick saucepan for making the marmalade rather than the cast iron pan or aluminium cookware.

Trust the process until and unless the white foam from the top disappears. Keep cooking the orange marmalade.

Do not add any water while cooking the orange marmalade. It needs to cook in its natural juices and sugar.

To check if the marmalade is done , take a big spoonful and spread it on a plate. It should be sticky with a sheen to it and not watery. Usually, any jam or fruit preserve thickens more after cooling down. Hence, do not cook them for too long to get the right consistency.

How To Store

1. Always start with a clean, sterilized glass jar. Soak the jar and lid in hot water for a few minutes, then let them dry naturally.
2. Once the marmalade has cooled down at room temperature, you can transfer it into the jar. Note: fill the jar almost to the brim to prevent bacteria build-up and early spoilage.
3. Seal the jar tightly, place it in a cool area, or let it chill in the refrigerator. It should last for a couple of weeks to a month. Note: Always use a clean spoon when scooping portions from the jar to keep it fresh longer!

Watch Orange Marmalade Video

More Fruit Preserve Recipe

Mango Jam

Apple Chutney

Strawberry Jam

Raw Mango Chutney (Chundo)

If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

Ingredients

• ▢ 300 ml orange juice (approx 5 Kinnow Oranges)
• ▢ 200 gram orange pulp
• ▢ 60 gram orange rind, julienned
• ▢ 250 gram granulated white sugar
• ▢ 1 tablespoon lime juice

Ingredients To Clean Oranges:

• ▢ 1 teaspoon baking soda
• ▢ water

Instructions

• Add a teaspoon of baking soda to water. Wash the oranges with the skin in baking soda water. Pat dry with a clean kitchen towel.
• Cut the oranges in half. Using a sharp fruit knife remove seeds from oranges.
• Using a citrus juicer squeeze out the juice from the oranges. Scoop out the pulp in a separate bowl. Discard white pith, seeds, or transparent skin covering the pulp. Combine juice and pulp. Total they should be 500 gram (300 ml Juice + 200 gram Pulp).
• Using a spoon remove the white pith inside the rind. It tastes bitter and spoils the marmalade. Now, julienne the orange rind or cut it into thin strips. It should be 60 gram. I use the rind of two oranges.
• Add sugar, line juice, and mix. Cover and keep aside. After 15 minutes, sugar will be completely dissolved with the fruit. Do not rush this process.
• Start cooking the marmalade in a heavy-duty ceramic, enamel, steel, or glass saucepan.
• Stage 1, the marmalade will be watery, and white foam on top. Keep cooking on low heat, while stirring at regular intervals.
• Slowly, the white foam will start reducing, the texture of the marmalade would thicken a bit. Use a potato masher or a ladle to gently mash the pulp and orange rind.
• After 20 minutes on low heat, the white foam on top will disappear, pulp mashed nicely, and the marmalade will start sticking to the spoon. Turn off the heat.
• Take a big spoonful of marmalade and spread it on a plate. It should be sticky and not watery with a sheen to it. That is the signal that marmalade is ready!
• Allow the marmalade to cool down completely at room temperature. Store the cooled marmalade in a clean, sterilised glass jar with a tight-fitting lid.

Recipe Notes:

• Use fine granulated white sugar for this recipe. And not powdered sugar, icing sugar, or big crystals of sugar.
• Make sure to use an enamel-coated ceramic or non-stick saucepan for making the marmalade rather than the cast iron pan, aluminum, or any other reactive metal cookware.
• Until and unless the white foam from the top disappears keep cooking it. Please note the cooking time may vary according to the quantity and type of oranges.
• Do not add any water while cooking the marmalade. It needs to cook in its own natural juices and sugar.

Nutrition

We follow a strict NO SPAM Policy