Pakistani Style Chanay Ka Pulao Chickpeas Garbanzo Beans Pilaf
Delight your taste buds with the aromatic and wholesome "Pakistani Style Chanay Ka Pulao," a vibrant chickpea (garbanzo bean) pilaf that balances bold spices with comforting basmati rice. This one-pot recipe is a perfect blend of tender chickpeas, golden sautéed onions, fragrant whole spices like cumin, cardamom, and cinnamon, and a hint of heat from green chilies. Cooked to fluffy perfection, each grain of rice absorbs the rich, savory flavors of the masala, making it a satisfying and nutritious dish. Ready in under an hour, this pulao is a great option for weeknight dinners or festive occasions, and pairs beautifully with yogurt, raita, or a fresh side salad. Whether you're craving something hearty or looking to explore authentic Pakistani cuisine, this easy chickpea pilaf recipe has you covered!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 2 cups Canned chickpeas (garbanzo beans), drained and rinsed
- 4 tablespoons Cooking oil or ghee
- 1 large Onion, thinly sliced
- 2 medium Tomato, chopped
- 1 tablespoon Ginger-garlic paste
- 2 Green chilies, sliced (adjust to taste)
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 4 Whole cloves
- 6 Whole black peppercorns
- 1 Cinnamon stick
- 2 Cardamom pods
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to spice level)
- 2 teaspoons Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Fresh mint, chopped (optional)
- 3.5 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
Heat the cooking oil or ghee in a large pot over medium heat. Add the sliced onion and sauté until golden brown.
Add the ginger-garlic paste and green chilies, and cook for 1-2 minutes until fragrant.
Add the bay leaves, cumin seeds, cloves, black peppercorns, cinnamon stick, and cardamom pods. Stir-fry the whole spices for 1 minute until aromatic.
Add the chopped tomatoes, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil begins to separate from the mixture.
Stir in the drained chickpeas and cook for 2-3 minutes, allowing the flavors to infuse.
Add the soaked and drained basmati rice to the pot, and gently mix to coat the rice with the masala.
Pour in the water and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pot sit, covered, for 5 minutes to allow the steam to settle.
Fluff the rice gently with a fork. Garnish with chopped cilantro and mint, if using, before serving.
Serve hot with yogurt, raita, or a side salad for a complete meal.
Nutrition Facts
Calories |
1931 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5566 mg | 242% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 40.6 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 591 mg | 45% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3087 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
