Instant Pot Chickpea Pulao


Ingredients 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

Ingredients contd. 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 Salt to taste 2½ cups water 1 tablespoon coriander leaves (cilantro) 1 tablespoon lemon juice

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 sliced onions

Saute until onions are translucent (2-3 minutes)

Add ginger, garlic, turmeric powder, chili powder, and garam masala. Saute for one minute

Add chickpea

Add potatoes

Add rice 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.

Add lemon juice and cilantro

Mix gently taking care not to break the rice

Serve hot with plain yogurt ot raita