One-Pot Kala Chana (black chickpea) Pulao

Kala chana pulao is a pulao of black chickpeas and rice seasoned with aromatics and spices. This high-protein, high-fibre, low-fat one-pot meal is a quick and convenient option when you are in a hurry or just too tired to cook an elaborate meal, but still want to eat delicious food. The carbohydrate from the rice and the protein from the channa together add great nutritional values to the meal. It’s a healthy, nutritious, wholesome meal, which is also delicious, flavourful, and satisfying. Bonus is, it’s vegetarian and vegan friendly.


  • 11/2 Cups Kala Chana (Washed, Soaked, Boiled & Drained)
  • 2 Cups Basmati Rice (Washed and Soaked For 20 Minutes)
  • 1 Large Onion (Diced Lengthwise)
  • 1 Medium-Large Tomato (Diced)
  • 1 Tbsp Ginger-Garlic Paste (Hand-Pounded)
  • 2-3 Green Chillies (Slit Lengthwise)
  • 8-10 Fresh Mint Leaves (Chopped)
  • 2-3 Tbsp Fresh Coriander (Chopped)
  • 2 Tbsps Oil
  • 1 Tsp Ghee
  • 1 Tsp Turmeric Powder
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Jeera Powder
  • 1 Tsp Garam Masala Powder
  • Juice Of Half A Lime
  • Salt To Taste
  • Whole Masalas
  • 1 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 1 Bay Leaf
  • 2-Inch Cinnamon Stick
  • 1 Green Cardamon
  • 1 Black Cardamon
  • 1 Star Anise
  • 3-4 Cloves


Prep: 20 minutes
Cooking: 20 minutes

  1. Heat oil and ghee in a pressure cooker and add all the whole masalas and sauté well.
  2. Add the onion, green chillies and ginger-garlic paste and sauté until translucent.
  3. Add the tomatoes along with a little salt, turmeric, red chilli, coriander, cumin powders and mix well. Cook until tomatoes have cooked completely.
  4. Add the kala chana and garam masala powder and sauté well.
  5. Add the soaked basmati rice and add 4 cups of water.
  6. Add the chopped coriander, mint leaves and squeeze half a lime also. Adjust the salt. Cover and cook for 2 whistles and allow the pressure to come down completely before opening.
  7. Transfer the kale chana ka pulao into a serving plate and garnish with a fresh coriander sprig and serve hot.