Chana Pilau

Ingredients

• 45 ml (3 tbsp)ghee
• to tastegarlic and ginger
• to tastesalt
• 5–6 smallbay leaves
• 5 ml (1 tsp)panch phoron
• 5 ml (1 tsp)garam masala
• 5 ml (1 tsp)turmeric
• 3 smallonions, sliced
• 30 ml (2 tbsp)chana masala
• 1 canchickpeas
• 5–6green chillies
• 2 smallpotatoes, diced
• 720 ml (3 cups)basmati rice
• 1.08 litres (4.5 cups)boiling water
• to taste (optional)orange food colouring
• a handfulcoriander, for garnishing

Instructions

1. 1

   Rinse the rice

   Wash the basmati rice, drain it and set it aside.

2. 2

   Prepare chickpeas

   Rinse the chickpeas, drain them and set them aside.

3. 3

   Warm the ghee

   Heat the ghee in a pan over a medium heat.

4. 4

   Add aromatics

   Add the garlic, ginger and salt to taste.

5. 5

   Add whole spices

   Stir in the panch phoron and bay leaves.

6. 6

   Soften onions

   Add the sliced onions and sauté for 2–3 minutes.

7. 7

   Add ground spices

   Add the garam masala, turmeric and chana masala.

8. 8

   Cook spices

   Stir to combine the spices and cook until their raw smell has gone.

9. 9

   Stir in chickpeas

   Add the drained chickpeas and stir.

10. 10

    Add chillies

    Add the whole green chillies and cook for 1 minute.

11. 11

    Add the rice

    Add the drained basmati rice and stir gently.

12. 12

    Add potatoes

    Add the diced potatoes and stir once more.

13. 13

    Pour in water

    Add 1.08 litres (4.5 cups) of boiling water.

14. 14

    Simmer covered

    Bring the mixture to a simmer and cover the pan. The recipe does not specify how long to leave it at this stage before stirring again.

15. 15

    Cook the pilau

    Give it one final stir, replace the lid and cook over a low heat for 30 minutes.

16. 16

    Finish and garnish

    Turn off the heat, add orange food colouring if using, and garnish with coriander.

What is chana pilau?

Pilau is a South Asian rice dish in which rice is cooked with seasonings and other ingredients so the flavours mingle in the pot. Chana means chickpeas, which make this version hearty alongside the potatoes.

Whole spices, green chillies and a blend of ground spices give the rice its savoury, fragrant character. The recipe cooks the rice, chickpeas and potatoes together, making it a convenient one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 15g protein, 91g carbs, 14g fat.

Most of the carbohydrates come from the basmati rice and potatoes, while the chickpeas contribute both carbohydrates and protein. Ghee supplies most of the fat, with chickpeas adding some protein; serve a moderate portion with salad or vegetables to balance the plate.

Get the rice and chickpeas ready

Rinsed rice: wash the basmati and drain it before it goes into the pan. Draining helps avoid adding excess rinse water to the cooking liquid.

Chickpeas: rinse and drain the canned chickpeas, as the recipe directs. This also removes the canning liquid before they meet the spices.

Build the spice base

Whole spices: the panch phoron and bay leaves go into the ghee before the onions, giving them a brief opportunity to release their aroma.

Ground spices: stir the garam masala, turmeric and chana masala with the onions, then cook until the raw smell disappears. Keep stirring so the spices combine without catching on the pan.

Add the rice gently

Gentle mixing: once the rice is added, stir carefully to combine it with the chickpeas and spice base without breaking the grains.

Potatoes: add them after the rice, as the method specifies, and give the mixture just one more stir before pouring in the boiling water.

Watch the cooking stages

Covered simmer: bring the pot to a simmer and put on the lid. The method mentions stirring again after a period of time but does not state how long that first covered stage lasts.

Low heat: after the final stir, cover the pan and cook for 30 minutes on a low heat. Keep the lid on during this stage to retain the steam the rice needs.

Serve it as a meal

As a main: serve the pilau on its own, with coriander scattered over the top. A cooling yoghurt accompaniment or a crisp salad can provide a contrast to the spices.

Alongside other dishes: it also works with a vegetable curry or a simple cooked vegetable side. Bear in mind that the recipe already includes chickpeas and potatoes, so the pilau is substantial.

Recipe notes & tips

• Drain both the rinsed rice and chickpeas well before adding them to the pan.
• Keep stirring as the ground spices cook so they do not catch on the base.
• Use a gentle hand when stirring in the rice to help keep the grains intact.
• Add the green chillies whole as directed, then remove them at the table if you prefer not to eat them.
• Keep the lid on during the 30-minute low-heat cooking stage.

Variations

• Adjust the heat: use fewer whole green chillies for a milder pot.
• Add colour: use the optional orange food colouring sparingly at the end.
• Change the garnish: finish with extra coriander if you enjoy a fresher herbal note.
• Serve with yoghurt: add a spoonful alongside the pilau for a cool contrast.
• Add a salad: pair it with a crisp salad for a lighter-textured accompaniment.

Common mistakes to avoid

• Wet rice: drain it thoroughly after washing so excess rinse water does not alter the cooking liquid.
• Scorching spices: stir the spice mixture as it cooks and lower the heat if it begins to catch.
• Broken grains: stir gently once the rice is in the pan rather than mixing vigorously.
• Lifting the lid repeatedly: leave it closed during the 30-minute low-heat stage to keep steam in the pan.
• Guessing the first simmer time: the method does not give a duration for this stage, so avoid treating an unspecified time as part of the recipe.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions