A fragrant and wholesome one-pot dish made with basmati rice, protein-rich chickpeas, caramelized onions, warming spices, and dried fruits. This pilaf is served with spiced yogurt and crispy papad for a comforting and satisfying vegetarian meal.
Why You’ll Love This Recipe
This Chickpea and Rice Pilaf is more than just a simple rice dish—it’s an aromatic, flavorful, and nutrient-rich meal that brings together the comfort of traditional Indian spices with the nourishment of legumes and vegetables. It’s quick enough for weeknight dinners, yet special enough to serve guests. Plus, it’s a complete, balanced meal in one pot.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- basmati rice
- cooked or canned chickpeas
- onion
- carrot
- oil or ghee
- cumin seeds
- cloves
- green cardamom pods
- bay leaf
- star anise
- garam masala
- turmeric
- red chili powder
- salt
- raisins or dried cranberries
- cashews
- water or vegetable broth
For Serving:
- plain yogurt with a sprinkle of cumin and chili powder
- roasted papad or poppadoms
directions
- Rinse the basmati rice under cold water until the water runs clear. Soak for 20 minutes, then drain.
- Heat oil or ghee in a large pot over medium heat. Add cumin seeds, cloves, cardamom pods, bay leaf, and star anise. Sauté for about 30 seconds until fragrant.
- Add sliced onions and cook until golden brown and caramelized. Reserve a spoonful for garnish.
- Stir in the diced carrots, chickpeas, garam masala, turmeric, red chili powder, and salt. Cook for 2 minutes, stirring gently.
- Add the soaked rice, raisins or cranberries, and cashews. Pour in water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Turn off the heat and let it sit, covered, for an additional 10 minutes.
- Fluff gently with a fork and garnish with reserved caramelized onions.
- Serve hot with spiced yogurt and crispy roasted papad.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: 320 kcal
Variations
- Vegan Option: Use plant-based yogurt for serving.
- Add Greens: Stir in chopped spinach or kale during the last 5 minutes of cooking.
- More Protein: Add paneer cubes or tofu for an extra protein boost.
- Spicy Kick: Include green chilies or increase the red chili powder.
- Nut-Free: Omit cashews and substitute with sunflower seeds or skip altogether.
storage/reheating
Store any leftover pilaf in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a little water over the rice and microwave until heated through or reheat gently in a covered pan on the stovetop. Yogurt and papad should be stored and served fresh.
FAQs
What kind of rice works best for this recipe?
Basmati rice is ideal due to its aroma and long grains, which remain fluffy after cooking.
Can I use canned chickpeas?
Yes, canned chickpeas work perfectly. Just make sure to rinse and drain them before using.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, especially if you use certified gluten-free papad.
Can I make this pilaf in a rice cooker or Instant Pot?
Yes. Sauté the spices and vegetables first, then transfer to a rice cooker or use the sauté function in the Instant Pot before cooking on pressure or rice mode.
Can I skip the dried fruits?
Absolutely. While raisins or cranberries add a sweet contrast, they can be omitted or replaced with chopped dates or apricots.
What’s a good substitute for garam masala?
You can use curry powder or a mix of ground cumin, coriander, cinnamon, and nutmeg.
Is this dish suitable for meal prep?
Yes, it stores well and reheats nicely, making it a great choice for meal prepping.
Can I add meat to this dish?
While it is traditionally vegetarian, you can add cooked chicken or lamb for a non-vegetarian version.
How do I make the yogurt topping?
Simply mix plain yogurt with a pinch of ground cumin and red chili powder. Stir until smooth.
What can I serve with this pilaf besides papad?
It pairs well with a cucumber raita, mango chutney, or a fresh salad.
Conclusion
This Chickpea and Rice Pilaf is a harmonious blend of taste, nutrition, and comfort. Its blend of spices, textures, and wholesome ingredients makes it perfect for any occasion—from everyday dinners to festive gatherings. Serve it with spiced yogurt and crispy papad for a truly satisfying meal that brings the warmth of home-cooked Indian cuisine to your table.
Chickpea and Rice Pilaf
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A fragrant and wholesome one-pot dish made with basmati rice, protein-rich chickpeas, caramelized onions, spices, and dried fruits, served with spiced yogurt and crispy papad for a comforting and satisfying meal.
Ingredients
- 1 cup basmati rice
- 1 cup cooked chickpeas (or canned, drained)
- 1 medium onion, thinly sliced
- 1 small carrot, diced
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 2 cloves
- 2 green cardamom pods
- 1 bay leaf
- 1 star anise
- 1 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp raisins or dried cranberries
- 2 tbsp cashews
- 2 1/4 cups water or vegetable broth
Instructions
- Rinse basmati rice under cold water until clear. Soak for 20 minutes, then drain.
- Heat oil/ghee in a large pot. Add cumin seeds, cloves, cardamom, bay leaf, and star anise. Sauté for 30 seconds until aromatic.
- Add sliced onions and cook until golden and caramelized. Reserve a spoonful for garnish.
- Stir in diced carrots, chickpeas, and all dry spices. Cook for 2 minutes.
- Add rice, raisins, cashews, and water or broth. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
- Turn off heat and let it rest, covered, for 10 more minutes. Fluff gently with a fork.
- Serve hot with yogurt and crispy papad. Garnish with reserved caramelized onions.
Notes
- Soaking the rice helps it cook evenly and prevents it from becoming mushy.
- You can substitute other dried fruits like apricots for a different flavor.
- Use vegan yogurt to keep the dish fully plant-based.
- Adjust the spice level to your preference by reducing or increasing the chili powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
