Chana Pulav

11 Feb

Tella Kabuli Sengala Palav


Raw Rice 2 cups
Chickpeas1 1/2 cup
Tomatoes 2
Onion 1
Cinnamon 2 inch stick
Cloves 4
Cardamom 1 pod
Bay Leaf 1
Garlic pods 2
Dried Fenugreek Leaves/ Kasuri Methi 2 tbsps
Salt to taste
Oil 2 tbsps


Cumin Seeds 2 tsps
Whole dried red chiles (mildly hot) 8-10
Onion 1 small
Garlic 5 pods
Fresh Coconut (grated) 2 tbsps
Oil 1 tbsp

Method of preparation:

Soak chickpeas in water overnight and pressure cook in water for 3 whistles.
Alternatively, use canned chickpeas.

Peel and chop onion roughly.
Peel and roughly chop garlic pods.
Heat oil in a pan, add all paste ingredients except coconut.
Stir fry until onion turns translucent and remove from heat.
Once cooled, grind the fried ingredients along with coconut into smooth paste.

Wash, remove ends and chop tomato into small pieces.
Peel and chop onion.
Peel and crush garlic pods.
Heat oil in a heavy bottomed vessel, add cinnamon, cloves, cardamom, bay leaf, garlic and chopped onion.
Fry until onion turns translucent, then add chopped tomato and cook until tomato turns soft.
Then add the ground masala paste, dried fenugreek leaves, cooked chickpeas and salt.
Stir fry for a minute or two add the raw rice and 4 cups of water.
Cook covered on low flame for 30-40 minutes or until the rice is thoroughly cooked.
Serve hot with any raita.

Notes: Alternatively, you can cook the rice with the spices and add the chickpes and masala paste when the rice is almost done.

10 Responses to “Chana Pulav”

  1. Mythreyee February 11, 2008 at 10:57 am #

    Great recipe! Channa infused with the tomatoes an the rice. thanks for sharing.

  2. Latha February 11, 2008 at 12:05 pm #

    looks delicious raji! will have to try this soon…:-)

  3. Happy Cook February 11, 2008 at 12:06 pm #

    It looks so good. I love rice like this

  4. vineela February 11, 2008 at 12:07 pm #

    Hi raji,
    pulov bagundi.chapathi ki side dish ga chesinappudu nenu kooda rice tho mix chesthuvuntanu.kani potato add time i will eliminate potato and add your ground masala paste.
    thanks for sharing.

  5. Dhivya February 11, 2008 at 4:01 pm #

    I love adding chick peas to my rice dishes. They tastes so amazing and are so nutritious.:)

  6. Uma February 11, 2008 at 4:17 pm #

    Looks lovely!

  7. Kaykat February 11, 2008 at 6:42 pm #

    I love chickpeas in pulao. I used it with louisiana pecan rice – the nutty flavours were awesome!

  8. vijay May 24, 2008 at 5:50 pm #

    Alternatively, you can cook the rice with the spices and add the chickpeas paste when the rice is almost done.

    Under the ‘Notes’ it is mentioned as CHICKPEAS PASTE. Where did it come from? In the METHOD it is not mentioned to grind the CHICKPEAS to paste.



  9. anusharaji May 24, 2008 at 6:17 pm #

    cooked chickpeas and masala paste is what should be used

  10. nandini July 18, 2011 at 11:30 pm #

    hi raji,

    Can u pls explain this ‘Heat oil in a pan, add all paste ingredients except coconut’
    Which paste should be added to the pan, as nothing is mentioned under ingredients, appreciate ur reply

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