Vegan Chana Pulao
This fragrant one-pot rice dish is the kind of weeknight dinner that makes the whole kitchen smell incredible from the very first minute the spices hit the pan. Caramelized onion forms the deeply savory base, layered with whole spices — cinnamon, cardamom, cloves, cumin seeds — that bloom in the oil before ginger, garlic, and a jammy tomato mixture build everything into something truly special. Chickpeas bring hearty plant-based protein and soak up every bit of that spiced base, so each forkful is loaded with flavor rather than just starchy filler. The soaked basmati rice steams low and slow right in the pot, absorbing all those aromatics and coming out perfectly fluffy and separate. Everything here is straightforwardly plant-based — no swaps or substitutions needed, just pantry staples and fresh produce working together exactly as intended. A squeeze of lemon and a handful of fresh cilantro at the end brighten the whole bowl and make it feel restaurant-worthy. It serves four and comes together in a single pot, which means less cleanup and more time enjoying dinner.
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Learn more →Ingredients
4 servings
- 1 ½ cups basmati rice
- 3 tbsp neutral oil (such as avocado or canola oil)
- 1 medium yellow onion, thinly sliced
- 1 bay leaf
- 1 cinnamon stick
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp cumin seeds
- 1 tbsp fresh ginger, finely grated
- 3 garlic cloves, minced
- 1 medium tomato, finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp garam masala
- ¼ tsp red chili powder
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 ¼ tsp salt, plus more to taste
- 2 ½ cups water
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Place the basmati rice in a fine-mesh strainer and rinse under cold running water, stirring with your hand, until the water runs clear. Transfer to a bowl, cover with cold water, and soak for 20 minutes, then drain.
- 2
Heat the oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add the sliced onion and cook, stirring occasionally, until deep golden brown and caramelized at the edges, 12–15 minutes. Reduce the heat to medium if the onion begins to scorch.
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