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Channay Ka Pulao



  • 1 can of chick Peas. Washed and drained⁣

  • 1/2 a cup of pre fried brown onions⁣

  • 1 tbsp of ginger garlic paste ⁣

  • 3-4 tbsp of olive oil ⁣

  • Sabut Garam Masala; 1 tsp of Zeera seeds, 1 tsp of dhania seeds, 1 big elaichi, 3-4 small elaichis, 1 small cinnamon stick, 4-6 whole peppercorns ⁣

  • 1 tbsp of tomato paste⁣

  • 2 chicken stock cubes or vegetable ones if vegetarian⁣

  • 1/2 tsp haldi⁣

  • 1/2 tsp red chili powder ⁣

  • 1/2 tsp roasted and ground zeera and Dhania ⁣

  • Salt to taste ⁣

  • 2 green chilies⁣

  • 1/2 an inch of ginger sliced thin⁣

  • 1.5 cups of rice (I don’t soak them)⁣

  • 2.5 cups of water ⁣


Put the IP on sauté mode, add in the oil, brown onions, ginger garlic paste, tomato paste and the sabut garam Masala. Fry for 2 minutes and add in the chick peas, the stock cubes and mix till the stock cubes melt. You may need to add a splash of water. Put in the masalas and the green chilies. Mix and add the water and rice. Turn off sauté mode. Adjust seasoning. The salt and mirch must be high since the rice will be absorbing it. Add in the sliced ginger. I got this tip from @flourandspiceblog Now place the lid over the IP. Put the vent to the sealing position. And pressure cook on high for 5 mins and wait till the sign on the IP comes to L 00:10 to release pressure. You can absolutely cook this on rice mode as well. I just have never tried it so I don’t know timings. Serve with raita.⁣ mine is whipped yogurt with chaat masala and salt. Boiled potatoes and crunch cucumbers. Sprinkled with some roasted and ground zeera and dhania.

If you don’t have an instant pot, the instructions are the same, just add 3 cups of water and let the water evaporate. Now put a lid on, a tawa underneath and let it cook on dum for 20 minutes. ⁣Details on how I made this pulao is in my rice 🍚 highlights ⁣


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Made these and they came out perfect. Thanks for sharing


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