Chana Pilau – Pakistani Chickpeas and Rice

Here’s another super simple and easy Pilau recipe that I love to prepare on a day when I’m just not bothered to go all out – yes I have those days! Another bonus with this particular pilau is it’s a one-pot meal and uses few spices, so we’re all winning!

Chana Pilau - Pakistani Chickpeas and Rice

We always need a handful of recipes to use when we’re having a busy, bad or long day. Whenever I’m having one of those days, I always turn to one-pot rice dinners so I don’t need to make chapattis that night. If you’re anything like me, then Chana Pilau will be an ideal recipe for you!

Chana Pilau - Pakistani Chickpeas and Rice

Chana Pilau to me has always been one of those rice dishes that goes with anything. Serve it alongside any curry, any chutney or even on it’s own with a simple salad, it does so well! I think it goes particularly well with Chicken Bhuna, Aloo Tikki and Aloo Gosht, but there’s not limit to what you can serve it with!

Other pilaus on Fatima Cooks:

Chicken Pilau

Prawn Pilau Biryani

Mattar Pilau

Chana Pilau - Pakistani Chickpeas and Rice

Enjoy, with love x

Chana Pilau - Pakistani Chickpeas and Rice
Chana Pilau - Pakistani Chickpeas and Rice
Print Recipe
Servings
5 servings
Cook Time
45 minutes
Servings
5 servings
Cook Time
45 minutes
Chana Pilau - Pakistani Chickpeas and Rice
Chana Pilau - Pakistani Chickpeas and Rice
Print Recipe
Servings
5 servings
Cook Time
45 minutes
Servings
5 servings
Cook Time
45 minutes
Ingredients
  • 2 cups basmati rice, soaked for 30 minutes
  • 1 tin chickpeas
  • 1 medium onion, sliced
  • 1 tbsp cumin seeds
  • 1 tbsp salt, or to taste
  • 6 whole cloves
  • 2 whole black cardamoms
  • 1 medium stick cinnamon
  • oil, as needed
  • water, as needed
Servings: servings
Instructions
  1. In a deep pot, heat the oil and add the sliced onions and cumin seeds. Fry till the onions become golden - about 10 minutes. I managed to burn some of my onions - don't do this!
  2. Add a big splash of water and all the spices. Continue to cook this until the onions soften and the water reduced to about half
  3. Add the rice, chickpeas and water. You want to have enough water so that when you put your forefinger into the water, when the tip of your finger touches the rice, the water comes to your first knuckle, as shown in the picture below
    Mattar Pilau - Pakistani Rice with Peas
  4. Cook the rice and chickpeas on high heat, stirring once or twice (but not breaking any rice!) until most of the water has dried out.
    Chana Pilau - Pakistani Chickpeas and Rice
  5. Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tablecloth so it absorbs more steam, leading to slightly fluffier and less mushier rice.
    Chana Pilau - Pakistani Chickpeas and Rice
  6. Allow the rice to rest for 10-15 minutes after steaming, then fluff up before serving warm!
Share this Recipe
Powered byWP Ultimate Recipe

3 thoughts on “Chana Pilau – Pakistani Chickpeas and Rice

  1. Ma shaa Allah looks yummy in shaa Allah going to try this next week.. Allah bless you dear for I much appreciate your cooking recipes.. Keep it up!

Leave a Reply