Chana Pulao Recipe Instant Pot Chickpea Rice

About Chana Pulao

In the Indian subcontinent, pulao is a commonly used term to describe a variety of one-pot rice dishes. Chana Pulao is a one-pot meal of rice, chickpeas, potato, onion, and spices. It is also known as chole ka pulao, channa rice, chana khichdi, chickpea rice, or kabuli chana pulao. All these names describe – a wholesome, packed with flavours, Indian-style spicy rice casserole.
More Reasons To LOVE Chana Pulao

easy to pack and reheat gluten-free and vegetarian one-pot, wholesome, fulfilling perfect for lunch box or potluck instant pot and stovetop-friendly recipe

Do you need any more reasons to bookmark this awesome chickpea rice recipe?

Canned vs Dried Chickpeas

You can use canned or dried chickpeas for making the pulao. I prefer using dried chickpeas for this pulao recipe, Indian chana masala, or making chickpea salad. Cooking chickpeas from scratch in the masala makes pulao more delicious.

Saute Time: 7 Minutes Cook Time: 3 Minutes Total: 10 Minutes

Drain the canned chickpeas in a colander or sieve. Rinse with water to get rid of preservatives and starchy liquid. Add them to the masala along with uncooked rice. Cook for 3 minutes in PRESSURE COOK mode and the pulao is ready!

Saute Time: 10 Minutes Cook Time: 33 Minutes Total Time: 43 Minutes

Rinse and soak chickpeas in water for 4 – 5 hours or overnight. Drain all the soaked water. Transfer the chickpeas to the inner pot of the IP along with masala (as suggested in the recipe). Add water. If you have 1 Cup of chickpeas add 1 ¼ cups of water. Close the lid of the IP. Set the PRESSURE COOK mode. Move the pressure valve to the Sealing position. Cook the chickpeas for 20 minutes (I like fully cooked, soft chickpeas and not al dente). After 20 minutes, open the lid, check chickpeas for doneness, and add soaked rice, and potatoes. Stir to mix. Cook for 3 Minutes in the PRESSURE COOK MODE.

Other Ingredients

Rice: Use long-grain basmati rice or any other medium-grain white rice with less starch for making the pulao. Vegetables: I add diced potato. You can add green peas, carrots, beans, fenugreek leaves, or any other vegetables of choice. Whole Spices: Black and Green Cardamom, Bay Leaf, Cumin Seeds Spice Powders: Garam Masala or Chana Masala or Biryani Masala, Turmeric Powder, Red Chili Powder Cooking Oil: You can use either ghee or refined vegetable oil. I use refined oil and add ghee separately while pressure-cooking the pulao. Other Ingredients: Red Onion, Ginger Garlic Paste, Salt, Green Chili

Instant Pot Cooking Method

Step 1) Set the SAUTE Mode of IP for 10 minutes. Add cooking oil, bay leaf, cardamom, and cumin seeds to the inner pot of IP. Saute spices for 20 – 30 seconds to release the aroma. Step 2) Next, add sliced onion and fry till the onion becomes light golden. Step 3) Add ginger-garlic paste, soaked chickpeas (no water), salt, spices, and stir to combine. Saute for 1 – 2 minutes. (If you are using canned chickpeas then at this stage you can add rice, potato, and water Cook the pulao for 3 minutes.) Step 4) Next, add water and stir. Seal the lid of the IP. Cancel SAUTE Mode. Set PRESSURE COOK Mode for 30 minutes to cook chickpeas. Step 5) After IP beeps, release the pressure. Open the lid and check the chickpeas for doneness. Step 6) Add potato and soaked/drained rice. Stir to combine. Seal the lid. Set PRESSURE COOK mode for 3 minutes. Step 7) After the set cooking time, open the lid and fluff the rice using a fork.

How To Cook On Stovetop

Can this kabuli chana pulao recipe be made on a traditional stovetop pressure cooker if I don’t have an instant pot? Yes, you can easily make this chana pulao in the traditional pressure cooker. Follow the pulao recipe ingredients, measurements, and cooking methods. Cook soaked chickpeas for 2 – 3 whistles on low heat. Allow the steam to release naturally. Add soaked rice, stir to combine, and once again cook for 1 whistle. Open the lid, and fluff the pulao using a fork. Usually, I prefer slow-cooking rice without a lid in the pressure cooker. Once the rice is cooked, the liquid is dried, cover, and slow cook (dum cook) pulao for 3 – 5 minutes at the lowest heat.

My Tried & True Tips

I use 1 + ¼ cups of water to cook 1 cup of dried chickpeas and 1 cup of rice. Adding too much liquid to cook rice always results in a mushy and sticky pulao. For cooking liquid, you can use vegetable stock, chicken broth, or plain water. Apart from potatoes, one can add broccoli, peas, carrot, squash, greens, or any other seasonal vegetable in this chana pulao. You can add a teaspoon of achaar (pickle) masala or (leftover masala from the pickle jar ) if you want to make Achari Kabuli Chana Pulao.

Serving Suggestion

Here are a few side-dish suggestions that compliment chana pulao: Mint Raita or Buttermilk (Chaas) Green Chutney or Tomato Chutney Chilled Masala Yogurt or Curd Pickled Onion or Kachumber Salad Indian Style Curry or Gravy Sauce