Delicious Chanay Ka Pulao: An Irresistible Pakistani Recipe

Dear food enthusiasts,

Are you someone who is always seeking new flavors and dishes to tantalize your taste buds? Then look no further because I have the perfect recipe for you! Today, I am excited to share with you my Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) recipe.

This delectable dish is a burst of flavors and textures that will take your taste buds on an exotic culinary journey. From the fragrant spices like anise seed, cinnamon sticks, clove, and cumin seeds to the creamy ghee and tangy yogurt, this dish has it all.

What makes this recipe unique is that it combines two beloved ingredients – chickpeas (garbanzo beans) and basmati rice – in a way that transforms them into a mouth-watering fusion of flavors. This dish is known as “Chana Pulao” or “Chanay Ka Pulao” in Pakistan, where it is a popular street food that can be found at many local vendors.

Whether you’re looking for a new vegetarian recipe to add to your meal rotation, or simply wanting to impress your guests with bold international flavors, this Chanay Ka Pulao recipe is the perfect choice. So, grab your apron, dust off that Instant Pot or rice cooker, and let’s get cooking!

Why You’ll Love This Recipe

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)
Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

Oh, darling, you are going to fall head over heels in love with this Pakistani Style Chanay Ka Pulao recipe! If you’re looking for something that’s full of flavor and is a hearty and comforting meal, look no further because this is it. Trust me.

Do you love garbanzo beans? Of course, you do! Who doesn’t? They pair so perfectly with basmati rice, creating a deliciously savory and slightly nutty taste that will tantalize your taste buds. This chickpea pilaf recipe is a wonderful way to showcase them.

The blend of spices in this Pakistani-style pulao chickpeas garbanzo beans recipe is what makes it so spectacular. The aroma of anise seed, cinnamon sticks, black cardamom pods, cloves, and garam masala powder wafting through your kitchen will surely make your heart skip a beat.

When you take your first bite of the pulao chickpea pilaf, the explosion of different spices combined with the crispy onions and soft chickpeas just melts in your mouth like butter. You’ll be savoring each bite, and trust me when I say that you’ll be having seconds (and thirds!) before you even know it.

Not only is this dish satisfyingly filling, but it is also vegan-friendly and gluten-free! Plus, the ingredients needed can easily be found in any grocery store or online. Whether you’re cooking for yourself or for others, this recipe is sure to become a staple in your home.

So go ahead and give it a try! And if you’re entertaining guests or just want to treat yourself to something extra special, try pairing this delectable pulao chickpeas garbanzo beans recipe with some creamy chicken tikka or tandoori turkey breast. Your taste buds will thank you!

Ingredient List

 A perfect balance of spices and ingredients
A perfect balance of spices and ingredients

Get Ready Your Ingredients!

Let’s start off by gathering all the necessary ingredients for making this delicious Pakistani Style Chanay Ka Pulao. You will need to prepare:
Chickpeas/Garbanzo Beans Pulao: You can use either 1 (15-ounce) can of chickpeas/garbanzo beans or you can cook one from scratch. If using canned chickpeas, you need to rinse them thoroughly in cold water and drain well. If cooking chickpeas from scratch, soak 1 1/2 cups of dried chickpeas in enough water at least an hour before cooking, then rinse and drain.
Basmati rice: Use good quality long grain basmati rice soaked in water for at least 1/2 hour (or longer) before cooking. You need 2 cups of soaked basmati rice for this recipe.
Onion: One medium onion, thinly sliced.
Spices/Dry herbs: cinnamon sticks (1-2), whole black cardamoms (1), cumin seeds (1 tbsp), anise seed (optional), cloves (2)
Red chili powder: 1 tsp
Salt: As per taste
Ghee/Oil: 1/4 cup
Water/Chicken Stock/Yogurt: The amount of liquid required largely depends on the type of rice you use, but as a rule you need double the amount of liquid to rice. So for instance, if you are using 2 cups of rice then you will need at least 4 cups of liquid – plain water or chicken stock or a combination of both depending on your preference. Some recipes also use plain yogurt instead of water to cook the rice.
– Fresh ginger-garlic and caraway seeds are optional as they offer an additional depth of flavor.

With all these ingredients in hand, let’s move on to make our tasty Chanay ka Pulao!

The Recipe How-To

 A wholesome and filling pilaf
A wholesome and filling pilaf

Step One: Soak the Rice and Chickpeas
– First, rinse the basmati rice several times until the water runs clear. Then, in a large bowl or pot, soak the rice in enough water to cover it for at least 30 minutes.
– In another bowl or pot, soak 15 ounces of chickpeas/garbanzo beans overnight in water or for at least 4 hours.

Step Two: Cook the Chickpeas and Rice
– Once the chickpeas have soaked sufficiently, drain them and add them to a large pot. Pour enough water to cover the chickpeas and add 1 medium sliced onion, 2 cinnamon sticks, 2 cloves, 1 anise seed, 1 black cardamom pod and 2 teaspoons of salt.
– Stir everything until it is mixed well and bring it to a boil over medium heat. Reduce the heat to low and simmer for about 45 minutes or until the chickpeas are tender.
– In another pot, add 2 cups of soaked basmati rice with its soaked water, along with 4 cups of new water.
– Add 1-2 teaspoons of salt, bring it to a boil on high heat then lower down to simmer for about 12 to 15 minutes or until the rice is cooked through but still fluffy.

Step Three: Combine Chickpeas and Rice
– Once both the chickpeas and rice are cooked, allow them to cool slightly. Remove cinnamon sticks, cloves, anise seed, and black cardamom pod from chickpeas pot.
– Add chickpeas to the rice pot while on low heat mixing gently. Be careful not to mash any chickpeas.

Step Four: Finishing touches
– In a skillet or saucepan add 1 tablespoon of ghee/butter/oil over medium heat. Once melted/hot, add 1 teaspoon of cumin seeds, stir often until fragrant then mix into your pulao.
– Serve hot as is, garnished with fresh cilantro/coriander (omit if you don’t prefer) or with a side raita (yogurt, onions, tomatoes with seasoning).

Enjoy your delicious Pakistani-style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)!

Substitutions and Variations

 A colorful and flavorful rice dish
A colorful and flavorful rice dish

When it comes to making Pakistani Chanay Ka Pulao, there are plenty of substitutions and variations that can be made to suit your personal tastes and preferences. One of the best things about this recipe is its versatility, allowing you to make changes depending on what ingredients you have on hand or what flavors you’re in the mood for.

For instance, you can swap in kidney beans or black beans for chickpeas (garbanzo beans) to add a different texture and flavor to your pulao. You can also add vegetables like bell peppers, carrots, or peas as a nutritional and colorful addition to this dish. Using brown rice instead of white rice is another option for those who prefer more fiber and nutrients in their meals.

Spices are also key in a traditional Pakistani chanay ka pulao recipe. If you don’t have garam masala powder, try using curry powder or a blend of spices like cumin, coriander, and turmeric. For an extra kick, add red pepper flakes or paprika.

If you’re looking for a vegetarian version of this recipe, skip the chicken stock and use vegetable broth instead. By making these simple substitutions and tweaks, you can create a unique and flavorful version of the Pakistani chanay ka pulao that’s all your own!

Remember that cooking is all about experimentation, so feel free to get creative and see what variations work best for you.

Serving and Pairing

 Aromatic and inviting
Aromatic and inviting

How you serve your Pakistani style chanay ka pulao is up to you, but I highly recommend pairing it with a dollop of plain yogurt, a side of pickled onions, and a few pieces of crispy papadums or crunchy vegetable fritters for added texture. The cool and tangy yogurt helps balance out the spices in the dish while the pickled onions add a zesty punch to the overall flavor profile.

If you want to make this a complete meal, consider adding a protein of your choice such as grilled chicken, shrimp, or lamb chops on top. You can also serve it alongside a fresh salad with cucumbers, tomatoes, and lettuce dressed in lemon juice and olive oil for added freshness.

This dish also complements well with other South Asian sides such as raita, chutneys, and dal. Alternatively, if you’re looking to spice things up in the kitchen, try serving it with spicy butter chicken or creamy chicken tikka masala for an Indian twist. For a healthier option, pair it with tandoori turkey breast or steamed vegetables drizzled with ghee.

No matter how you choose to pair it or serve it, Pakistani style chanay ka pulao is sure to be a crowd pleaser that will transport your taste buds straight to the bustling streets of Karachi.

Make-Ahead, Storing and Reheating

 A vegetarian delight
A vegetarian delight

If you’re looking for a meal prep friendly lunch or dinner option, Pakistani Style Chanay Ka Pulao is your perfect solution. Fortunately, you can make the pulao and chickpeas pilaf ahead of time and store them in an airtight container for up to three days. This is also a great way of doing things when you have other tasks to accomplish.

You can reheat the Chanay Ka Pulao on the stovetop or in the microwave if you’re short on time. Just add a splash of water or chicken broth and heat until hot.

When it comes to storing, separate the chickpea pilaf from the basmati rice before putting it in the fridge. Make sure that both are properly cooled before storing them separately into containers.

If you’re planning on freezing this dish, it’s crucial to freeze each component separately because it will thaw more evenly. The chickpeas and pulao block should be stored in airtight freezer containers for up to three months.

You’ll be able to see how quickly this delicious Pakistani-style dish has become your go-to option whenever you fancy a tasty weeknight meal or hearty lunch when time is tight thanks to these tips!

Tips for Perfect Results

 Authentic Pakistani cuisine at its finest
Authentic Pakistani cuisine at its finest

As a chef, I understand the importance of getting the recipe just right. Little details make all the difference in making a dish that is merely good to exceptional. To help you achieve the best results possible when making Pakistani Style Chanay Ka Pulao, I’ve gathered some tips and tricks that will elevate your cooking experience.

1. Use high-quality basmati rice

The quality of your rice can make or break a pulao. Look for long-grain basmati rice for the best flavor and texture. Soak it in water for at least 30 minutes before cooking to ensure that each grain is well-cooked.

2. Experiment with spice levels

If you are new to using spices, don’t be intimidated by the list of ingredients for this recipe. Start with smaller amounts of spices and adjust to taste as you go along.

3. Toast your spices to boost their flavor

Toasting spices before adding them to your dish can increase their depth of flavor and aroma. Heat up a pan over low heat, add your whole spices like cumin seeds or cardamom pods, and stir until fragrant.

4. Don’t forget to rinse off canned chickpeas

Canned chickpeas save time and effort but don’t forget to rinse them off under running water. This step removes any excess salt and can make a big difference in the overall flavor profile.

5. Add raisins or nuts for texture and crunch

For added texture, you can add raisins or chopped nuts like cashews or almonds during the final stages of cooking.

6. Let your pulao rest before serving

After turning off the heat, let the pulao rest for about 10 minutes with the lid on so that the flavors have time to develop even further.

By following these tips, your Pakistani Style Chanay Ka Pulao will take on a new level of sophistication and complexity, impressing even seasoned foodies in your company!


As you prepare to make the Pakistani Style Chanay Ka Pulao recipe, it’s natural to have questions about specific ingredients or steps in the process. In this section, we’ve compiled some frequently asked questions with thoughtful and comprehensive answers to help guide you through any troubleshooting along the way. From adjusting the spice level to substitutions and variations, read on for helpful tips on making this delicious chickpeas pilaf.

What is the benefits of Chana Pulao?

The usage of chana dal in this recipe is not only delicious but also beneficial for our health. This ingredient has been proven to aid in decreasing harmful cholesterol levels in our bloodstream. Moreover, the outstanding components used in this dish work wonders for enhancing muscular health. Additionally, the high protein content found in chana dal is superb in bolstering our immunity to combat any potential infections.

Is chickpeas rice good?

When it comes to nutrition, chickpeas are hard to beat. These legumes are rich in fiber and protein, boasting nearly 13 grams of fiber and 15 grams of protein per cup when cooked. Incorporating chickpeas into your diet can help promote feelings of fullness and aid in weight loss.

Bottom Line

In conclusion, Pakistani style Chanay ka Pulao (Chickpeas/Garbanzo Beans Pilaf) recipe is a must-try for anyone looking for an aromatic and flavorful meal. This recipe offers a delicious combination of herbs and spices that will tantalize your taste buds.

By using high-quality ingredients, following the instructions closely, and implementing the tips provided, you are guaranteed to achieve perfect results every time you make this dish. Not only is this recipe easy to follow, but it also allows for substitutions and variations to suit your personal preferences.

I highly recommend serving this pulao with a side of yogurt and cucumber salad, as well as pairing it with some Indian butter chicken or creamy tikka masala.

Overall, this is a versatile dish that can be served at casual family dinners or even special occasions. So why not take the plunge and try something new? You won’t be disappointed!

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf)

Pakistani Style Chanay Ka Pulao (Chickpeas/Garbanzo Beans Pilaf) Recipe

This is one of the quickest & yet tastiest meal one can make in emergency situations. Although a lot of people usually have the same recipe for Matar (Greenpeas) Pulao & this Pulao. This recipe is way different than the usual Pulao recipe. This one is a bit spicy & more "masalay daar" as I call it. If you are not used to have it that spicy u can always lessen the quantity of chillie powder. A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely & then cover & simmer it on low heat, otherwise you'll end up with a mushy halwa rather than your regular Pulao rice. Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
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Prep Time 15 mins
Cook Time 40 mins
Course Main Course
Cuisine Pakistani
Servings 12 3/4 cup servings
Calories 401.8 kcal


  • 3 cups basmati rice (soaked in water for at least 1/2 an hour)
  • 1 (15 ounce) can chickpeas (Safaid Chanay) or (15 ounce) can garbanzo beans (Safaid Chanay)
  • 1 cup oil
  • 1 medium onion (sliced)
  • 3 teaspoons cumin seeds (zeera)
  • 1 teaspoon ginger-garlic paste (Lehsan Adrak)
  • 3 teaspoons salt
  • 2 teaspoons red chili powder
  • 3 black cardamom pods (bari elaichi)
  • 1 teaspoon clove (laung)
  • 2 cinnamon sticks (Dalchini)
  • 1 1/2 cups yogurt
  • 3 teaspoons anise seed (saunf)
  • 1 teaspoon garam masala powder
  • 3 1/2 cups water


  • Heat oil in a pan & fry onions till they turn golden brown.
  • Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Then add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes.
  • Next add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up.
  • Now add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. (Its THESE two ingredients which make this pulao very different then the usual pulaos you might have eaten so far.
  • Finally add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up.
  • Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done.
  • Serve it your favorite chutney or raita.
  • Although my family likes raita with this pulao I love it with this Chutney.

Add Your Own Notes


Serving: 213gCalories: 401.8kcalCarbohydrates: 46.9gProtein: 6.8gFat: 21.2gSaturated Fat: 3.3gCholesterol: 4mgSodium: 715.9mgFiber: 3.7gSugar: 2.3g
Keyword < 60 Mins, Asian, Beans, Beginner Cook, Easy, Lunch, One-Dish Meal, Pakistani, Rice, Savory, Spicy
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