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20 Minute Prep – Instant Pot Chana Pulao

20 mins Cook
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Chickpea pulao nomnomwow

This immediately Pot Pakistani Chana Pulao is easy, flavorful, and it takes much less than 20 mins of overall prep time! ideal for a weeknight dinner but fashionable sufficient for visitors. certainly gluten-free and vegetarian!

What? Making this instant Pot Chana Pulao (Chickpea Pilaf) in your immediate Pot, Rice Cooker, or Stovetop (except you’re like me and forgot a way to make rice on the stovetop).

Ramsha Baig

Chana Pulao

Chana Pulao
20 Minute Prep - Instant Pot Chana Pulao

Why you should make this recipe:

Wherein? for your kitchen. Or anywhere there’s an outlet plug. #InstantPot

when? probably have onions, a few whole spices, rice, and a can of chickpeas mendacity around in your pantry right now…so probable this night?

Why? because it’s far fairly smooth, so tasty, and the texture of the rice is perfect! If you love vegan rice recipes you should try my recipe of Quick Thai Fried Rice or Quick & Easy Egyptian Koshari.

Instant Pot Chana Pulao

Chana Pulao appears to be encouraged with the aid of the Mughals. the usage of whole spices and ghee-laced golden onions to flavor the entire dish is a giveaway. The taste is so diffused, yet earthy and wealthy. Tantalizing aromas and hearty consolation. this is homestyle Punjabi cooking at its exceptional.

For years, I used to prepare the onion base on the stovetop after which transfer it to my rice cooker (for which I’ve protected the instructions). After many an ordeal, i used to be capable of get the instant Pot to yield rice cooker reputation consequences. And that’s pronouncing loads due to the fact i like my Zojirushi.

Of course, this recipe is splendid adaptable. miss ghee for a vegan model. Use some thing entire spices you’ve got reachable. add tomatoes for tartness or throw in a green chili pepper for some warmness, but the high-quality component approximately this dish is its simplicity. It’s smooth sufficient to whip up (takes 20 mins!) on a weeknight but stylish enough for visitors. Serve it with potato cutlets or kababs, crunchy vegetables, and raita for a lovable meal.

20 Minute Prep - Instant Pot Chana Pulao

20 Minute Prep - Instant Pot Chana Pulao

This immediately Pot Pakistani Chana Pulao is easy, flavorful, and it takes much less than 20 mins of overall prep time! ideal for a weeknight dinner but fashionable sufficient for visitors. certainly gluten-free and vegetarian
prep time
20 mins
cooking time
20 mins
total time
40 mins



  • 1 ½ cups aged long grain basmati rice

  • 2 tbsp neutral oil such as grapeseed or avocado

  • 1 tbsp ghee

  • 1 medium onion, thinly sliced

  • 3 cloves garlic, crushed

  • 1/3 inch piece ginger, crushed

  • 2 small bay leaves, or 1 large

  • ½ tsp whole black peppercorns

  • 1- inch piece cinnamon stick

  • 1 small black cardamom, optional

  • 5 whole cloves

  • 1 tsp cumin seeds

  • 15 oz can of chickpeas, rinsed and drained

  • 1 1/2 tsp heaped salt, or to taste

  • 2 cups water


Very well wash the rice and soak it in water. Set aside.
Flip immediately Pot to excessive Sauté Mode. once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden, approximately 8-10 mins. The colour of the onions will decide the colour of the rice so you want to get them even and golden.
Add the garlic and ginger and sauté for any other minute or till the raw scent disappears. Deglaze the pan with 2 tbsp of water and keep to sauté.
Add the whole spices and tired chickpeas and stir to mix.
Drain the soaked rice and upload it to the immediate Pot at the side of 2 cups of water and salt. mix gently and press down the rice and chickpeas so that they may be submerged in the water. taste the water – it should be saltier than you'll normally prefer. If it's not, add a piece extra salt. Scrape the perimeters to stay all the rice is in the pot.
Cancel sauté. cover and pressure-cook on high for six mins. let evidently release for 15 mins. Fluff with a fork.


To make this in a rice cooker – Prepare the onion/chickpea mixture in a saucepan and transfer it to a rice cooker along with the drained rice and 3 cups water. Cook the rice cooker on regular rice setting.
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