Pilaf / Pulao with Garbanzo Beans / Chick Peas

Pilaf / Pulao with Garbanzo Beans / Chick Peas

Pilaf / Pulao with Garbanzo Beans / Chick Peas

Prep Time 10 mins
Cook Time 15 mins
Course lunch
Cuisine North Indian
Servings 2


  • 2 cups Basmati rice
  • 1 cup cooked Channa
  • 1 onion – chopped
  • 2 green chillies – slit
  • 2 tsp ginger-garlic paste
  • 1 cup coconut milk/ fresh milk
  • 1 cup water
  • 1 tbsp oil/ghee
  • Salt to taste
  • 2 tbsp coriander leaves


  • 1 Cardamon
  • 1 Bay leaf
  • 2 cloves
  • 1 tsp fennel seeds
  • 1/2 inch cinnamon stick


  • Soak the raw channa overnight and cook with 2 cups water for 1-2 whistles or use a store bought cooked Channa tin.
  • Soak the 2 cups basmati in water for 20min and keep aside.
  • Heat a cooking pan and add ghee/oil. Once they get heated up, add the masalas. Saute for 2min.
  • Add the onions to the tempered oil and let it sweat. Now add the green chillies and ginger-garlic paste and give it a complete stir. Cook till the raw smell disappears. Mix in the cooked Channa and add the required salt.Add the soaked Basmati rice. POur in 1 cup of coconut milk and 3 cups of water. Give it a complete stir and check for salt. Sprinkle some coriander leaves.
  • Cover the pan and cook for 2-3 whistle.
  • Serve hot with raita and masala papad.


Note: Basmati rice cooking mantra – (1:2 = Basmati Rice: Water)
Keyword Pilaf with Chick Peas, Pilaf with Garbanzo Beans, Pulao with Chick Peas, Pulao with Garbanzo Beans

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