Kabuli Chana Pulao without pressure cooker

01 Aug Kabuli Chana Pulao without pressure cooker

Last Updated on August 1, 2025 by blessmyfoodbypayal

Kabuli Chana Pulao without pressure cooker with step wise pictorial and video method.

Vegan and Gluten-free

Fragrant, light, and comforting, Kabuli Chana Pulao is a wholesome dish made using white chickpeas, rice and is mildly spiced.

As it is made using white chickpeas, you can call it a protein rich vegan pulao.

Here in this post, we have made kabuli chana pulao without using pressure cooker which makes it ideal for those who don’t own a pressure cooker.

Although pressure cooker is something very common in Indian households but a blog post is not confined to one country but food is a universal language and connection which transcends broders, beliefs and generations. So it’s a win win situation for both having pressure cooker or not.

This recipe is undoubtedly the quick one provided you have preboiled chickpeas. There are canned chickpeas also available in the market which makes this pulao quick but at the same time, boiling chickpeas at home is not a rocket science.

Just soak them overnight and boil in the morning till they are soft enough to eat. Simple.

This pulao is a great option for beginners, students living outside or anyone with the limited kitchen setup who want the quick setup without any fuss.

This is indeed an ideal meal for tiffin, picnics or light lunch or dinner or even when you are not in a mood to cook anything hard.

It can be served with raita, papad and pickle. You can enjoy it with plain curd as well.

STEP WISE PICTORIAL RECIPE OF KABULI CHANA PULAO WITHOUT PRESSURE COOKER

Heat oil in a pan add cumin seeds, bay leaf, cinnamon, cloves, star anise, mace, nutmeg, green cardamoms and black cardamom. Let cumin crackle.

Add onion, ginger-garlic paste and green chillies. Saute till onion turns translucent. If you like, you can brown the onions.

Add turmeric, red chilli powder, coriander powder, garam masala or chana masala and salt. Mix well.

Add the boiled chickpeas and stir for 2 minutes to coat the spices.

Add basmati rice (soaked for 20 minutes and drained). Pour 2 cups water and give a final stir. We are using the same water in which chickpeas were boiled.

Cover the pan with a lid and cook on low heat for 12–15 minutes or until the rice is fully cooked and water is absorbed. You can check so by press a rice grain. Alternatively you can cook this recipe in pressure cooker for upto 2 whistles.

Remove the pan from the heat and let it rest for 5 minutes. Fluff with a fork.

Serve hot after garnishing with fresh coriander leaves. 

ALSO SEE

• Corn Pulao Recipe
• Vegan Tofu Pulao Recipe
• Soya Chunks Pulao without pressure cooker
• Cashew nut pulao recipe
• Coconut milk pulao recipe

Kabuli Chana Pulao without Pressure Cooker – recipe card

Kabuli Chana Pulao without pressure cooker

blessmyfoodbypayal

Kabuli Chana Pulao without Pressure Cooker is a light, aromatic, vegan rice dish made with chickpeas, ideal for easy wholesome meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Course rice

Cuisine Indian

Servings 2

Ingredients

  

1 cup = 250 ml

• 1 cup raw basmati rice
• 1 cup boiled white chickpeas (kabuli chana)
• 2 tbsp oil
• 1 onion (thinly sliced)
• 1 tsp ginger-garlic paste
• 2 green chillies slit (adjust to taste)
• 1/2 tsp cumin seeds
• 1 bay leaf
• 3 cloves
• Small piece of cinnamon stick
• 2 green cardamoms
• 1 black cardamom
• Pinch of mace
• 1 star anise
• Small piece of nutmeg
• 1/2 tsp turmeric powder
• red chilli powder to taste
• 1 tsp coriander powder
• 1 tsp garam masala or chana masala
• Salt to taste
• 2 cups water
• Fresh coriander leaves (for garnish)

Instructions

 

• Heat oil in a pan add cumin seeds, bay leaf, cinnamon, cloves, star anise, mace, nutmeg, green cardamoms and black cardamom. Let cumin crackle.
• Add onion, ginger-garlic paste and green chillies. Saute till onion turns translucent. If you like, you can brown the onions.
• Add turmeric, red chilli powder, coriander powder, garam masala or chana masala and salt. Mix well.
• Add the boiled chickpeas and stir for 2 minutes to coat the spices.
• Add basmati rice (soaked for 20 minutes and drained).
• Pour 2 cups water and give a final stir. We are using the same water in which chickpeas were boiled.
• Cover the pan with a lid and cook on low heat for 12–15 minutes or until the rice is fully cooked and water is absorbed. You can check so by press a rice grain. Alternatively you can cook this recipe in pressure cooker for upto 2 whistles.
• Remove the pan from the heat and let it rest for 5 minutes. Fluff with a fork.
• Serve hot after garnishing with fresh coriander leaves.

Keyword chana pulao without pressure cooker, kabuli chana pulao, safed chana pulao