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Chana Pulao is a robust Indian chickpea dish packed with plant-based protein and fiber. This healthy vegetarian preparation supports weight loss, PCOS diet goals, and makes a satisfying family meal.
Rinse the basmati rice in cold water until the water runs clear; soak for 20 minutes, then drain.
Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat. Add cumin seeds and bay leaf; cook until fragrant, about 30 seconds.
Add sliced onion and sauté, stirring occasionally, until golden brown (8–10 minutes). Control heat so onions caramelize but do not burn.
Stir in finely chopped green chili and diced tomato, cooking until tomato softens and mixes with the onions (about 4 minutes).
Add garam masala, ground coriander, turmeric, and salt; sauté for 1 minute until spices bloom.
Mix in the cooked chickpeas, then add the drained rice. Sauté gently for 2 minutes, ensuring rice is coated in the spiced mixture without breaking grains.
Pour in the water. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 18–20 minutes until all water is absorbed and rice is tender.
Switch off the heat, keeping the pot covered for 5 minutes to allow residual steam to finish cooking.
Uncover, fluff gently with a fork to separate the grains, and garnish with chopped cilantro. Serve hot.
