Instant Pot Chickpea Pulao is a quick and flavorful one-pot dish that combines tender chickpeas with aromatic spices and fragrant basmati rice. Make this chana pulao and pair it with vegetable raita for a satisfying weeknight dinner. By using an
Why you will love this recipe?
- This recipe is entirely plant-based and gluten-free.
Instant Potchickpea pulao is an ideal dish to pack in lunchboxes. It can be prepared ahead of time, reheats well, and stays flavorful and delicious even when eaten later in the day.
Chickpeas: I have used two cans of chickpeas (each can weighing 15 oz/425 grams). See the tips section below for more details.
Rice: Use Basmati rice to make pulao.
Spices: The whole spices I use are cumin seeds, bay leaf, whole pepper, green cardamom, cloves, and cinnamon. The powdered spices I use are garam masala, turmeric, and chili powder.
See the recipe card for full information on ingredients and quantities.
Step 1: Set the
Step 2: Add the chopped onions. Saute them until they are translucent, about 2-3 minutes (images 2 and 3).
Step 3: Add ginger, garlic, turmeric powder, chili powder, and garam masala (image 4).
Step 4: Saute the spices for one minute (image 5). Add chickpeas, rice, potatoes, Basmati rice, and salt (images 6 and 7).
Step 5: Add 2½ cups of water and give it a good mix (image 8).
Step 6: Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure (images 9 and 10).
Step 7: Add lemon juice and cilantro. Mix gently taking care not to break the rice (images 11 and 12).
I have used 2 cans of chickpeas here (each can weighing 15 oz/425 grams). After draining the liquid, it gave me a total of 3 cups of chickpea (18 oz/500 grams).
If using dry chickpeas, soak them in water overnight. Follow this recipe until adding chickpea. Cook chickpea separately for 20 minutes, then add rice water and cook for a further 5 minutes. Use 1.5 cups of water to cook 1 cup of dried chickpeas.
The rice-to-water ratio I am using here is 1 to 1¼. This gives me perfectly cooked slightly chewy rice. You can reduce the water by ¼ cup for a firmer texture or increase the water by ¼ cup for soft cooked rice.
For the best-tasting pulao, use the spices I mentioned in this recipe. However, if you don't have access to some of the spices, you can skip them.
To complete this meal on a sweet note, try this Baklawa recipe made using filo pastry or puff pastry.
What to serve with chickpea pulao?
Chickpea pulao is a flavorful and satisfying dish on its own, but it can be complemented with various side dishes to create a well-rounded and delicious meal. Here are some options for what you can serve with chickpea pulao:
Raita: Raita is a yogurt-based condiment that helps balance the flavors of the pulao. You can make simple cucumber raita or add other vegetables like tomato, onion, or mint to enhance its taste.
Salad: A fresh and vibrant salad can provide a refreshing contrast to the warm and savory pulao. Cucumber and tomato salad, mixed greens salad, or kachumber salad are great options.
Yogurt: Plain yogurt or Greek yogurt can be served as a cooling and creamy accompaniment to the pulao. It can help balance any heat from spices and provide a creamy contrast to the texture of the rice and chickpeas.
Roasted vegetables: Roasted or grilled vegetables like cauliflower, bell peppers, or eggplant can be served alongside chickpea pulao for added texture and flavor. Try this curry roasted carrots as a side dish for a well-rounded meal.
You can make this dish in a stovetop pressure cooker. Follow this recipe with a 1 to 1.5 rice-to-water ratio and cook for two whistles in the cooker. To make this dish in a stovetop pan, follow this recipe with a 1 to 1.5 rice-to-water ratio and cook covered for 15-18 minutes (or until all the moisture is absorbed).
This pulao can be served with plain yogurt or raita. It also tastes great on its own.
Any leftovers can be stored in the refrigerator for up to 5 days. Cool it completely and place it in an air-tight container before storing it.
More Chickpea Recipes
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Chana Pulao / Chickpea Pulao (Instant Pot)
- 2 cups Basmati rice
- 2 cans chickpeas (see notes)
- 1 medium potato cut into cubes
- 3 tablespoon oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- ½ teaspoon black pepper
- 1 inch cinnamon
- 5 cloves
- 3 green cardamom
- 1 large onion thinly sliced
- ½ inch ginger grated
- 2-3 cloves garlic grated
- ¼ teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- Salt to taste
- 2½ cups water
- 1 tablespoon coriander leaves (cilantro)
- 1 tablespoon lemon juice
- Wash the rice thoroughly. Soak it in water for 20-30 minutes.
- Drain the water from the chickpea and rinse them thoroughly. Set aside.
- Set the Instant Pot in saute mode (normal) and add oil.
- Once it heats, add cumin seeds and whole spices (bay leaf, black pepper, cinnamon, cardamom, and cloves). Saute for 1 minute.
- Add onions and saute until they are translucent (2-3 minutes). Add ginger and garlic.
- Add turmeric powder, chili powder, and garam masala. Saute for one minute.
- Drain the water from the soaked rice. Add chickpea, rice, potatoes, and salt.
- Add 2½ cups of water and give it a good mix.
- Close the lid and pressure cook on high for 5 minutes. Do a quick release of the pressure.
- Open the lid and gently fluff up the rice using a fork. Add lemon juice and cilantro. Mix gently before serving.