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!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Heat the cooking oil or ghee in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

Step 3

Add the ginger-garlic paste and green chilies, and cook for 1-2 minutes until fragrant.

Step 4

Add the bay leaves, cumin seeds, cloves, black peppercorns, cinnamon stick, and cardamom pods. Stir-fry the whole spices for 1 minute until aromatic.

Step 5

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.

Step 6

Stir in the drained chickpeas and cook for 2-3 minutes, allowing the flavors to infuse.

Step 7

Add the soaked and drained basmati rice to the pot, and gently mix to coat the rice with the masala.

Step 8

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.

Step 9

Turn off the heat and let the pot sit, covered, for 5 minutes to allow the steam to settle.

Step 10

Fluff the rice gently with a fork. Garnish with chopped cilantro and mint, if using, before serving.

Step 11

Serve hot with yogurt, raita, or a side salad for a complete meal.

Nutrition Facts

Serving size	(2271.7g)

Amount per serving	% Daily Value*
Calories	1931.3

Total Fat 73.1g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 5565.9mg	0%
Total Carbohydrate 276.7g	0%
Dietary Fiber 54.8g	0%
Total Sugars 40.6g
Protein 63.3g	0%

Vitamin D 0IU	0%
Calcium 591.2mg	0%
Iron 26.9mg	0%
Potassium 3086.9mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 12.5%

Carbs: 54.8%