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Instant Pot Chickpeas Pulao
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Instant Pot Chickpeas Pulao | Chickpeas Pilaf | Chana Pulao

Chickpeas Pulao - A wholesome and Easy One pot Chickpea Rice Recipe that gets done in just under 30 mins in an Instant Pot. Ideal for weeknight dinners, is freezer friendly, gluten-free, vegan and can be made ahead.
Course Main Course
Cuisine Indian
Keyword Chickpea Pulao, Instant Pot Chickpeas Pulao, rice recipes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 3 people
Author Vidya Narayan

Equipment

  • Instant Pot

Ingredients

For Pulao

  • 1 ½ cups Basmati Rice to be soaked for 20 mins, drained
  • 2 cups Chickpeas Use cooked chickpeas
  • 2 Onions medium size sliced
  • 1 tbsp Olive Oil or use any neutral oil
  • 1 tsp Cumin Seeds
  • 1 ½ cups Water
  • Salt to taste

Spices

  • 1 Bay leaf
  • 8 - 10 Peppercorns
  • 4 Cloves
  • 2 Cinnamon Sticks or Dalchini (1 inch each x 2)
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder or paprika
  • 1 ½ tsp Garam Masala Powder

Instructions

  • Wash and soak the rice for 20 minutes. Drain the water completely, rinse and proceed with the below steps.
  • Switch on the Instant pot "Saute" Mode. When the display shows Hot or On, add oil, cumin seeds and the whole spices (peppercorns, cloves, bay leaf, cinnamon stick). It will take 1 - 2 mins for the spices to heat and flavor the oil and the cumin seeds to brown.
  • Add the sliced onions and saute well for a couple of minutes.
  • Now add the 2 cups of cooked chickpeas and the dry spice powders (Red chilli, garam masala and turmeric powder). Mix well. Cancel Saute Mode.
  • Now add the soaked and drained 1 & 1/2 cups of Basmati Rice. Mix well, add salt to taste.
  • Add 1 & 1/2 cups of water. Stir once and check seasoning.
  • Cover the Instant Pot lid, Adjust the pressure valve to Sealing and pressure cook on HIGH for 5 minutes. After 5 minutes, manually release the pressure by moving the pressure valve to venting.
  • Open the lid, fluff the Pulao using a fork. Serve immediately with plain yogurt or raita.

Video

Notes

  1. Storage and Leftovers - Leftovers can be stored in the refrigerator for a couple of days. It can be stored in the freezer for long shelf life. Allow the pulao to cool completely before transferring to a container or zip lock bag. Frozen pulao can be thawed completely and then re-heated in a microwave. 
  2. Canned chickpeas - Drain completely in a colander, rinse and use.
  3. This pulao can be made using cooked brown chana or brown chickpeas and kidney beans also. Use cooked beans only for this recipe.
  4. Cook Time - It takes approximately 30 minutes from start to end (prep work and soaking of rice excluded) for this recipe. While the pressure cooking time is only 5 minutes, it takes some time for the pressure to build in instant pot and the actual cooking to commence. 
  5. The Recipe is gluten-free, vegan and contains no nuts.