Chana Pilau – Pakistani Chickpeas and Rice
Cook Time
Cook Time
  • 2cups basmati rice, soaked for 30 minutes
  • 1tin chickpeas
  • 1medium onion, sliced
  • 1tbsp cumin seeds
  • 1tbsp salt, or to taste
  • 6whole cloves
  • 2whole black cardamoms
  • 1medium stick cinnamon
  • oil, as needed
  • water, as needed
  1. In a deep pot, heat the oil and add the sliced onions and cumin seeds. Fry till the onions become golden – about 10 minutes. I managed to burn some of my onions – don’t do this!
  2. Add a big splash of water and all the spices. Continue to cook this until the onions soften and the water reduced to about half
  3. Add the rice, chickpeas and 3 cups of water
  4. Cook the rice and chickpeas on high heat, stirring once or twice (but not breaking any rice!) until most of the water has dried out.
  5. Once the water has dried out, secure a tight fitting lid onto the pot and turn the heat down to the lowest setting, to steam for 10-15 minutes. You can wrap the lid in a clean tablecloth so it absorbs more steam, leading to slightly fluffier and less mushier rice.
  6. Allow the rice to rest for 10-15 minutes after steaming, then fluff up before serving warm!

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