Mains Recipes

Chickpea Pulav

Chickpea pulav, a delectable one-pot wonder, combines the wholesome goodness of chickpeas with the fragrant allure of basmati rice. This aromatic dish is a symphony of flavors, featuring a tantalizing blend of spices such as cumin seeds, cinnamon, cloves, and optional star anise.

In the first act, a tablespoon each of oil and ghee take center stage, infusing the cooking medium with richness. Sliced onions join the ensemble, undergoing a golden transformation, while ginger and garlic paste add depth to the flavor profile.

The star ingredient, basmati rice, plays a crucial role, absorbing the aromatic dance of spices and creating a canvas for the chickpeas to shine. The pre-cooked chickpeas, protein-packed and hearty, seamlessly integrate into the rice, promising a satisfying and nutritious meal.

As the ensemble simmers with four cups of water, a harmonious blend unfolds, resulting in perfectly cooked rice and tender chickpeas. A touch of lemon juice adds a refreshing twist, elevating the dish with a zesty note.

Garnished with chopped coriander leaves and optionally adorned with garam masala, this chickpea pulav is not just a feast for the taste buds but also a visual delight. Easy to prepare and bursting with flavors, this recipe is a perfect addition to your culinary repertoire. Whether you’re a seasoned chef or a kitchen novice, this chickpea pulav is sure to become a favorite, combining simplicity with gourmet satisfaction. Discover the joy of creating a wholesome and aromatic masterpiece with our step-by-step guide to chickpea pulav

Chickpea pulav

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 5


  • 1 tbsp oil
  • 1 tbsp ghee
  • 2 bay leaves
  • 1.5 tsp cumin seeds
  • 1 inch cinnamon stick
  • 5 cloves
  • 1 star anise optional
  • 1 medium onion thinly sliced
  • 2 tsp salt
  • 1 tsp black pepper powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1.5 cups basmati rice rinsed
  • 2 cups cooked chickpeas
  • 4 cups water
  • 1.5 tbsp lemon juice
  • 2 tbsp coriander leaves chopped
  • 1/2 tsp garam masala optional


  • Heat oil & ghee in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, star anise and saute for 1 min.
  • Add sliced onions and sauté until golden brown.
  • Add ginger garlic paste. Sauté for a minute until the raw aroma disappears.
  • Add rinsed basmati rice, salt, pepper, lemon juice, garam masala. Stir gently to coat the rice with the spices.
  • Add cooked chickpeas, water and bring it to a boil.
  • Once it boils, reduce the heat to low, add sliced cashews, raisins, cover the pan with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and water is absorbed.
  • Fluff the rice with a fork, and serve hot.


Add 1 cup dry chickpeas, 4 cups water to an Instant pot inner pot. Select pressure cook for 7 mins and delayed start of 6 to 8 hours.


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