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Recipe
Palak Chana Pulao (Spinach Chickpea Rice)
Vegetarian Recipe

Palak Chana Pulao (Spinach Chickpea Rice)

Discover how to make delicious Palak Chana Pulao, a flavorful one-pot Indian meal with fresh spinach, hearty chickpeas, and aromatic spices. Perfect for a quick

40 min 4 servings Medium Vegetarian Indian

Ingredients

Check off items as you gather them
  • 1 cup Basmati rice, rinsed and soaked for 20 minutes
  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds (jeera)
  • 1 large onion, thinly sliced
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, slit (adjust to taste)
  • 1 large tomato, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (or to taste)
  • 1 teaspoon garam masala
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, roughly chopped
  • 2 cups water or vegetable broth
  • Salt to taste
  • Fresh coriander leaves, chopped, for garnish

Method / Preparation

Follow step-by-step instructions
  1. Heat oil or ghee in a heavy-bottomed pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
  2. Add sliced onion and sauté until golden brown, about 5-7 minutes. Stir in ginger-garlic paste and green chilies, cooking for another minute until fragrant.
  3. Add chopped tomato, turmeric powder, red chili powder, and garam masala. Cook for 3-4 minutes, mashing the tomatoes with the back of your spoon, until the mixture thickens and the oil separates.
  4. Stir in the drained chickpeas and chopped spinach. Cook until the spinach wilts down, about 2-3 minutes.
  5. Drain the soaked Basmati rice and add it to the pot. Gently mix everything together without breaking the rice grains.
  6. Pour in 2 cups of water or vegetable broth and add salt to taste. Bring the mixture to a boil.
  7. If using a pot: Reduce heat to low, cover tightly, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is cooked. If using a pressure cooker: Close the lid and cook for 1 whistle on high heat, then reduce heat to low and cook for 5 minutes. Let the pressure release naturally.
  8. Once cooked, let the pulao rest for 5 minutes (if in a pot) or until the pressure releases (if in a cooker). Fluff gently with a fork.
  9. Garnish with fresh chopped coriander leaves and serve hot with raita, pickle, or plain yogurt.

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