Instant Pot Chana Pulao, or Chickpea Pulao, is a delectable Indian rice dish that combines chickpeas’ (Garbanzo Beans) nutty flavours with aromatic basmati rice. The fragrant spices elevate the Chickpea Pilaf, creating a delicious, savoury experience. Its simplicity and versatility make it a perfect choice for busy weeknights and special occasions.
Jump to:
- Why you will love making this Chana Pulao Recipe in Instant Pot?
- Key Ingredients of Instant Pot Chana Pulao Recipe
- How to make Chana Pulao Recipe in Instant Pot
- Tips to make the best Chana Pulao
- Best ways to serve this Instant Pot Chickpea Rice
- Frequently asked questions
- Other Chana Recipes you may like
- Other Rice Recipes you may like
- Recipe Card
If you’re a food enthusiast looking for a meal that’s not only scrumptious but also quick and easy to prepare, the Instant Pot Chana Pulao Recipe might be the answer to your culinary cravings. This Chana Pulao recipe combines the goodness of chickpeas with fragrant rice and aromatic spices, creating a satisfying dish and a breeze to whip up.
Chana Rice is prepared in a one-pot style in the Instant Pot Pressure Cooker, simplifying the cooking process. The ingredients are sautéed in oil or ghee, allowing the spices to release their flavours. The rice and chickpeas are added and cooked together, absorbing the aromatic spices and creating a flavorful dish.
Why you will love making this Chana Pulao Recipe in Instant Pot?
Effortless Recipe: Chana Pulao strikes the perfect balance between being an easy-to-make dish and a sophisticated crowd-pleaser. Its uncomplicated preparation process doesn’t compromise on the rich flavours and textures that make it a standout on any dining table.
Quick and Easy: Kabuli Pulao recipe is a lifesaver on busy days. With the Instant Pot, you can have a wholesome meal on the table without spending hours in the kitchen. It’s just perfect for your lunchbox or weeknight dinner.
One-Pot Wonder: Instant Pot recipes are always my favourite. Especially, I enjoy making rice-based recipes in the Instant Pot. With the Instant Pot, you’ll appreciate the simplicity of tossing everything into one pot. It means less cleanup and more time to savour your Instant Pot Pulao.
Protein-Packed Goodness: Chickpeas, the show’s star, bring a delightful texture and a healthy dose of protein to the dish. This makes Chana Pulao an excellent choice for vegetarians and vegans looking to incorporate more protein into their diets.
Versatility: You can customize the Chana Rice by adding your favourite vegetables or adjusting the spice levels to suit your taste buds.
Aromatic: The medley of spices, including cumin, coriander, garam masala, and chana masala, imparts a captivating aroma that wafts through the kitchen as the Instant Pot works its magic.
Family-Friendly: The Chana Pulao Recipe is generally a hit with people of all ages. It’s a family-friendly recipe that brings everyone together at the dinner table, sharing good food and good times.
Key Ingredients of Instant Pot Chana Pulao Recipe
Fragrant Basmati Rice: This long grain rice variety is preferred for its aromatic fragrance and fluffy texture, contributing to the overall appeal of this one-pot meal.
White Chickpeas (Chana): Whether soaked overnight or used from a can, chickpeas bring a nutty flavour and a hearty, protein-rich element to the pulao.
Aromatic Spices: Common spices include cumin powder, chana masala, garam masala, turmeric powder, and red chilli powder. These spices add layers of flavour and a warm, inviting aroma to the dish. Similarly, the whole spices, onions and ginger-garlic paste contribute to the savoury base of the Indian Chickpea Rice, infusing it with rich, aromatic undertones.
How to make Chana Pulao Recipe in Instant Pot
Rinse the white basmati rice until the water runs clear. Soak the washed basmati rice for 20 minutes. Wash and soak the raw chickpeas overnight or for at least 6 hours.
Set the Instant Pot to Saute mode and add oil or ghee. Once hot, add bay leaf, cinnamon stick, star anise, green cardamom, and cloves. Sauté the spices.
When a nice fragrance comes, add chopped onions and sauté until translucent. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
Add the chopped tomato and sauté till the tomato turns soft.
Stir in salt, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and chana masala powder. Cook for another minute to enhance the flavours.
Add yogurt and mix well. Add soaked and drained chickpeas. Mix well with the spices and onion tomato base.
Pour in the required amount of water, mix once, taste and add salt if needed. Mix once again. Close the Instant Pot lid and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 20 minutes.
Quickly release the pressure after the cooking cycle is done. Open the Instant Pot and stir the cooked chana once.
Drain the soaked rice and add it to the Instant Pot. Stir gently to coat the rice with the spices. Finally, add finely chopped coriander leaves.
Close the Instant Pot lid and set the valve to the sealing position. Select the Pressure Cook mode and cook on high pressure for 5 minutes.
Allow the pressure to release naturally for 10 minutes after cooking. Carefully open the Instant Pot and fluff the Chana Pulao with a fork.
Dish out the Delicious Instant Pot Chana Pulao onto plates and serve hot with raita, plain yogurt, or a simple salad.
Tips to make the best Chana Pulao
If you’re short on time, use canned chickpeas for convenience.
Use coconut milk to cook the Pulao for better flavours.
Adjust the spice levels according to your taste.
Let the delish chickpea rice rest for a few minutes for the best results. This helps in better flavour absorption.
If you enjoy a more traditional touch, use ghee (clarified butter) instead of oil. It imparts a rich, nutty flavour to the Kabuli Pulao.
Best ways to serve this Instant Pot Chickpea Rice
Instant Pot Chana Pulao is a versatile and flavorful dish that can be enjoyed on its own, but it pairs wonderfully with various accompaniments. Here are some serving suggestions to elevate your Chana Pulao experience:
Yogurt or Raita: A classic pairing! The coolness of yogurt or raita complements the spices in the pulao. For a refreshing side, prepare a simple cucumber raita, onion raita or a yogurt sauce with a pinch of salt and cumin.
Pickles or Chutney: Add a burst of tanginess with a side of mango pickle, lime pickle, or any chutney you choose. The contrasting flavours enhance the overall dining experience.
Salad: Serve a crisp, fresh salad on the side for a delightful crunch. A simple cucumber and tomato salad with a sprinkle of chaat masala or a squeeze of lemon can be a great choice.
Papad or Naan: Crispy papad or soft naan bread can be served alongside the Chana Pulao for a varied texture. They make for a delightful combination, offering a mix of flavours and mouthfeel.
Tomato Onion Salad: Create a simple tomato and onion salad with a drizzle of olive oil, salt, and pepper. This salad can offer a juicy and mildly tangy contrast to the pulao.
Frequently asked questions
Yes, you can! Simply rinse and drain the canned chickpeas before adding them to the Instant Pot. Add the rice immediately after, and pressure cook for 5 minutes. Once you hear the beep sound, wait for 10 minutes and release pressure manually.
Absolutely! You can prepare Chana Pulao using a traditional stovetop pressure cooker. Adjust the cooking times accordingly.
Reduce the amount of red chilli powder or omit it altogether.
Allow the Chana Pulao to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions in freezer-safe containers.
Yes. Add carrots, peas, and green bell pepper to the Chana Pulao. Potatoes make a great addition to the Chana Pulao.
Other Chana Recipes you may like
Other Rice Recipes you may like
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Recipe Card
Chana Pulao Recipe in Instant Pot | Easy Chickpea Rice
Ingredients
- 1 cup Dried Chickpeas
- 1 cup Basmati Rice
- Oil / Ghee 2 tablespoon
- 1 Bay Leaf
- 1 Cinnamon
- 1 Star Anise
- 2 Cloves
- 1 Cardamom
- 1 Onion
- 1 Tomato
- 1 tablespoon Ginger Garlic Paste
- Salt
- ½ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Chana Masala Powder
- ½ teaspoon Garam Masala
- 2 tablespoon Thick Yogurt
- 1 & ½ cup Water
- Coriander leaves finely chopped
Instructions
- Rinse the white basmati rice until the water runs clear. Soak the washed basmati rice for 20 minutes. Wash and soak the raw chickpeas overnight or for at least 6 hours.
- Set the Instant Pot to Saute mode and add oil or ghee. Once hot, add bay leaf, cinnamon stick, star anise, green cardamom, and cloves. Sauté the spices.
- When a nice fragrance comes, add chopped onions and sauté until it turns translucent. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
- Add the chopped tomato and sauté till the tomato turns soft.
- Stir in salt, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, and chana masala powder. Cook for another minute to enhance the flavours.
- Add yogurt and mix well. Add soaked and drained chickpeas. Mix well with the spices and onion tomato base.
- Pour in the required amount of water, mix once, taste and add salt if needed. Mix once again. Close the Instant Pot lid and set the valve to the sealing position. Select the "Manual" or "Pressure Cook" setting and cook on high pressure for 20 minutes.
- Quickly release the pressure after the cooking cycle is done. Open the Instant Pot and stir the cooked chana once.
- Drain the soaked rice and add it to the Instant Pot. Stir gently to coat the rice with the spices. Finally, add finely chopped coriander leaves.
- Close the Instant Pot lid and set the valve to the sealing position. Select the Pressure Cook mode and cook on high pressure for 5 minutes.
- Allow the pressure to release naturally for 10 minutes after cooking. Carefully open the Instant Pot and fluff the Chana Pulao with a fork.
- Dish out the Delicious Chana Pulao onto plates and serve hot with raita, plain yogurt, or a simple salad.