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–+ servings

Chana Pulao Recipe in Instant Pot | Easy Chickpea Rice

Gayathri Vijayakumar
Chana Pulao, or Chickpea Pulao, is a delectable Indian rice dish that combines chickpeas's nutty flavours with basmati rice's aromatic embrace.
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Prep Time 20 minutes
Cook Time 30 minutes
Soakig Time 8 hours
Course Main Course
Cuisine Indian
Servings 4 people

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.

Notes

Adjust spices to suit your taste. 
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