It is made with fragrant basmati rice, tender white chickpeas (also called garbanzo beans), onions, tomatoes, herbs, and spices. This Instant Pot pulao is not only delicious but also nutritious and satisfying. I agree to be sent email.
I love to make chickpea recipes. When I had lots of cooked chickpeas, I decided to make this Indian chickpea rice. I recently shared recipes for chana palak and chana masala with home-cooked kabuli chana. I wanted to try something different this time and came across this chana pulao recipe.
Why I love this
One-pot meal: Chana pulao is a one-pot dish perfect for busy days or lazy evenings. You only need to use the pressure cooker and have a complete meal with protein, carbs, and veggies. Easy and quick: With the help of an Instant Pot, this recipe is effortless. Preparing and cooking takes less than 30 minutes, making it a great option for weeknight dinners. Healthy and nutritious: Chana pulao is loaded with nutrients from chickpeas, which are an excellent source of protein, fiber, and other essential vitamins and minerals. It is also low in fat, making it a healthy choice for those trying to watch their weight or eat a balanced diet. Customizable: You can adapt this recipe to your preferences by adjusting the spices and adding more or less veggies. Vegan and gluten-free: This dish is vegan and gluten-free, making it suitable for those with dietary restrictions or preferences.
Ingredients
Basmati rice: Use high-quality basmati rice for the best flavor and texture. Chickpeas: Home-cooked chickpeas are used in this recipe. You can use canned chickpeas. Whole spices: Bay leaf, cinnamon stick, cumin seeds, cardamom, and cloves add a wonderful aroma to the dish. Spice powder Onion, ginger and garlic
How to make this recipe
Use cooked chana or garbanzo beans in this recipe. For that, check my instant pot chickpea recipe. If you are using canned chickpeas, rinse and drain them well before using. Rinse the basmati rice until the water runs clear. Soak it for at least 10 minutes to an hour for best results. Garnish with cilantro and serve hot with your favorite side dishes.
Add in the chopped ginger-garlic and cook until the raw smell disappears. After the timer expires, open the lid and fluff up the rice with a fork.
Tips
If you want to make this dish spicier, add more red chili powder or cayenne pepper, according to your taste. You can also add vegetables like carrots, peas, or potatoes for added nutrition and flavor. Just sauté them along with the onions in the beginning. For a creamier texture, stir in 2 tablespoon of coconut milk or cream after adding the rice.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Variations and Substitutions
Rice: If you don’t have basmati rice on hand, feel free to use long grain rice or jasmine rice as a substitute. Spices: If you cannot find some of the whole spices, you can use garam masala powder as a substitute. Remember, the balance of flavors may vary. Vegetables: Feel free to add more vegetables to your chana pulao. Bell peppers, green peas, carrots, or even spinach could be excellent additions. Vegan Ghee/Oil: Regular ghee or butter can be used instead if you are not following a vegan diet. Canned Chickpeas: If you are short on time, canned chickpeas are a great substitute for home-cooked chickpeas. Just be sure to rinse and drain them well before use.
Serving suggestion
Chana pulao pairs well with a vegan raita, cucumber salad, or a simple vegetable salad. For added crunch, you can also serve it with plain almond yogurt and papadum. It is best when you serve it with curries and dal.
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