Cholia Pulao Recipe - Green Channa Pulao Recipecholiya pulao recipe
Recipe type: Pulao recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • Basmati rice – 1 cup
  • Green chickpea – 1 cup
  • Carrot – 1 (chopped)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil/ghee – 3-4 tbsp
  • Lemon – 1
  • Green chillies – 2 (sliced longitudinally)
  • Ginger baton – 1 (sliced longitudinally)
  • Brown cardamom – 2
  • Cinnamon stick – 1 inch
  • Cloves – 3-4
  • Black peppercorns – 8-10
  • Cumin seeds - ½ tsp
  • Salt – 1.5 tsp or to taste
  1. Wash the basmati rice thoroughly with water and soak it for ½ an hour. Drain out the excess water from it. Wash the green chickpea as well. Peel the black cardamom and crush it along with cinnamon stick, cloves and black peppercorns into fine powder.
  2. Cut the lemon into half and squeeze its juice in a bowl.
  3. Place a pan on flame and pour the oil into it. When the oil gets heated, add green chickpea and carrot into it. Saute for a while, cover and cook them for 3-4 minutes on low flame. After 3 minutes, check the green chickpeas and carrot. They have turned little tender. Transfer them in a bowl.
  4. Add cumin seeds into the remaining oil followed by crushed spices, ginger and green chillies. Saute everything for a while. Now add soaked rice and salt into the spices. Keep stirring continuously for 2 minutes until the rice gets coated with the masala well. You can add red chilly powder also.
  5. When the rice is mixed well into the spices, add 2 cups of water into it. Mix it really well. Cover the pan and cook the rice for 5 minutes on low flame. Check later.
  6. After 5 minutes, check the rice. Take off the lid, rice has puffed up slightly. We have cooked the rice for 15 minutes on low flame and checked at regular interval of 5 minutes. Now add fried green peas and carrots into it along with lemon juice and chopped green coriander. Mix everything really well. Cover and cook the rice for another 3-4 minutes on low flame.
  7. After 3-4 minutes, remove the lid. Pulao is now ready, turn off the flame. Cover the pulao and leave it as it is for 10-15 minutes. After 10 minutes, take off the lid and transfer the pulao on a serving plate. Garnish this tantalizing and mouth-drooling green chickpea pulao with green coriander sprigs and serve it steaming hot as it is. Enjoy!
Recipe by Indian Good Food at