Chana Pulao

Chana pulao or chana rice is an easy one-pot affair in the instant pot. Rice, chickpeas, fried onions, and spices come together in a protein-packed vegan pulao that pairs well with a fresh salad. A dead simple recipe that's going to save you lots of time in the kitchen.

Course Brunch/Dinner

Cuisine Indian

Keyword chana pulao, chana rice, chickpea pulao, instant pot rice and chickpeas

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 315.9kcal

Author Saima Zaidi

Equipment

6-quart Instant Pot Duo

Ingredients

3 tablespoon canola oil
2 bay leaves
1 teaspoon cumin seeds
3-4 cloves
1 black cardamom
1 teaspoon red chilli flakes or 3-4 dried red chillies
1 cup pre-fried onions
1.5 tablespoon ginger paste
salt to taste
1 can chickpeas 19 fl. oz, rinsed and drained
2 cups Basmati rice rinsed and drained

US Customary - Metric

Instructions

Instant Pot Instructions

Switch on your instant pot to sauté and add all the whole spices and red chilli flakes.
Let the spices sizzle in the oil for a few seconds, then add the pre-fried onions and ginger paste. Fry for a minute only, adding a few splashes of water to prevent the ginger from sticking to the pot.
Add the chickpeas, salt, rice and 2.5 cups water. Cancel sauté, deglaze the pot and secure the lid.
Make sure the steam release vent is sealed, press the pressure cooking button (high), and set the timer to six minutes.
When the timer beeps, wait for 10 minutes at least, then release the rest of the steam.
Open the pot and fluff the rice. Serve hot with some raita and/or salad.

Stovetop Instructions

Heat the oil on medium heat in a large saucepan and add all the whole spices and red chilli flakes.
Let the spices sizzle in the oil for a few seconds, then add the pre-fried onions and ginger paste. Fry for a minute only, adding a few splashes of water to prevent the ginger from sticking to the saucepan.
Add the chickpeas, salt, rice and 3 cups water. When the liquid starts bubbling, reduce the heat and let the rice cook until most of the water has been absorbed.
Switch off the heat and cover the saucepan with a lid. Leave the saucepan on the hob for 10-15 minutes. The rice will become tender in the residual heat from the hob. Remove the lid, fluff the rice and serve hot with raita or a salad.

Notes

If you don't have ginger paste, just chop about two tablespoons of fresh ginger root very finely and use this.
Don't have individual whole spices? Add ¼ teaspoon powdered garam masala.
If you want the pulao to have a richer taste, add about ¾ cup vegetable broth. Just remember, the total liquid should still be 2.5 cups for the instant pot and 3 cups for the stovetop .
To make the raita, take one cup yogurt in a bowl and add one teaspoon roasted and ground cumin, half teaspoon red chilli powder, salt, and a pinch of sugar. Whisk until smooth.
Find ingredients in the international aisle of a hypermarket or an Indian/Pakistani grocery near you.

Nutrition