Indian Chickpea and Rice (chana pulao)

💚Why you will love this recipe 

• An easy, one-pot recipe that is quick to make 
• Aromatic, fragrant, and packed with flavors 
• Hearty, satisfying, and comforting to have 
• A great meal prep dish that is freezer-friendly 

🍚What you will need 

📃Ingredients notes and substitutions 

• Rice - Basmati rice is preferred. You can use brown basmati for a whole grain version but do increase the amount of water used by ½ cup and the cooking time to 45-50 minutes. 
• Chickpeas - Both canned chickpeas and chickpeas cooked from scratch can be used. 
• Onion - Both red and yellow onions will work in this recipe. 
• Spices - Some spices, like black cardamom, can be hard to get, so feel free to omit them. You can customize this recipe and add spices such as garam masala, turmeric powder, and star anise. 
• Vegetables - I am not adding any in this recipe, but feel free to add veggies like diced tomatoes, bell peppers, and carrots.

🔪How to make 

Heat some oil in a pan. Add onion, and saute until translucent and lightly browned.

Add 2 tablespoons of water to deglaze pot, then stir in garlic. Cook for a minute until fragrant.

✅Helpful tips 

• Instant pot version - Use the saute mode to cook your onion, garlic, and spices. Then, cancel saute. Cover and cook at high pressure for 5 minutes. Allow pressure to release naturally, then fluffy your rice using a rice paddle. 
• Avoid stirring rice or opening the lid when cooking - This might disrupt the cooking process as steam and heat escape the pot. As a result, your rice might not be cooked properly. 
• Fixing undercooked rice - If all the water is absorbed but your rice is still chewy, add 2-3 tablespoons of hot water and cook it on low for another 5 minutes. 
• Keep the lid on after cooking - This final step of allowing rice to rest after cooking allows absorption of remaining moisture, firming and fluffing up rice. 
• Double the recipe - Feel free to double all ingredients to make a larger batch. You might need to use a larger pot, and increase cooking time by 2-3 minutes. 

🥘How to serve 

Here are some of my favorite ways to serve chana pulao: 

Toppings - Chopped cilantro or mint, raita, plain yogurt (dairy or plant-based), or any other good toppings! 

Curries and stews - Such as my vegetable vindaloo, Madras curry, and moong Masoor dal.

Side dishes - Especially vegetable sides like cabbage curry and Indian stir-fry vegetables. 

Indian mains - Meatier mains, such as butter chicken, tandoori chicken, vegan kebab, and soya chunks Manchurian goes well with this chickpea and rice. 

❄️Storing leftovers 

Fridge - Leftover chana pulao can be refrigerated in an airtight container for 3-4 days. 

Freezer - Pulao can be frozen for 3 months. Portion rice out using containers or ziptop bags so you will only be taking out what you need. Allow frozen rice to defrost overnight in the fridge before reheating. 

Reheating - Heat some oil in a pan, then add rice along with 1-2 tablespoons of water. Cook for 1-2 minutes, stirring occasionally, until the water has boiled off. Or, you can sprinkle on some water and reheat it in the microwave.