Brown Rice Chana Pulao – Instant Pot Brown Rice Chickpea

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Looking for a simple and easy to make brown rice recipe? Try this perfectly fluffy Brown Rice Chana Pulao – Instant Pot Brown Rice Chickpea Pilaf

What ingredients do I need to make the Brown Rice Chana Pulao – Instant Pot Brown Rice Chickpea Pilaf?

Ghee, bay leaf, star anise, cloves, cinnamon stick, cumin seeds, onion, ginger garlic paste, tomato, ground turmeric, kashmiri chili powder, garam masala, dry mango powder, ground coriander, ground cumin, salt, Serrano pepper, cilantro and lemon juice.

Brown rice:

Preferably organic long grain brown basmati rice. Nonetheless sure short grained brown rice would work just fine.

Ginger garlic paste: 

I used the combined packaged ginger garlic paste available in the Indian store. You can also mince fresh ginger and garlic to make your own paste.

Chickpea:

Dried chickpea. Soak the chickpea overnight in 2.5 cups of water. 

How do I make Brown Rice Chana Pulao – Instant Pot Brown Rice Chickpea Pilaf?

Firstly, rinse the chickpea well. Further, soak the chickpea in 2.5 cups water overnight. Subsequently, when you are ready to cook drain out the water in a colander.

Also, rinse the brown rice well a few times. Further, when ready to cook, select saute on the instant pot and add ghee.

Furthermore, when the ghee is hot add bay leaf.

Then add star anise, cloves, cinnamon stick, and cumin seeds.

When the cumin seeds splutter, add onions. Keep stirring.

When the onions turn golden add ginger garlic paste and tomatoes. Saute the tomatoes for about 30 seconds. Keep stirring.

Then add the spices and salt: ground turmeric, kashmiri chili powder, garam masala, dry mango powder, ground coriander, ground cumin, salt, and Serrano pepper. Keep stirring.

Then add the chickpea, rice and 1.5 cups water. Stir well.

Close the lid and select manual for 22 minutes. Let the pressure release naturally. When done, sprinkle lemon juice and cilantro. Fluff the rice with a fork. Serve hot.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Try some of our other recipes:

Instant Pot Aloo Poha

Instant Pot Dalia Upma / Bulgur Wheat

Instant Pot Vermicelli Upma

 

Brown Rice Chana Pulao – Instant Pot Brown Rice Chickpea

This recipe is very easy to make. Its a one pot delicious meal.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 3
Author: Shilpa

Equipment

  • Instant Pot

Ingredients

Instructions

Prep

  • Chop the onions, tomatoes, and cilantro.
  • Rinse the rice a few times and drain it out in a colander. Drain out the water used to soak the chickpea.

Cook

  • Select sauté on the instant pot and adjust to normal.
  • Add ghee to the pot. When the ghee is hot, add bay leaf, stair anise, cloves, cinnamon stick, and cumin seeds.


  • When the cumin seeds begin to splutter in about 30 seconds add onions and ginger garlic paste. Keep stirring.

  • When the onions turn golden in about 2 to 4 minutes add tomatoes. Stir for 30 seconds.

  • Then add: ground turmeric, Kashmiri chili powder, garam masala, dry mango powder, ground coriander, ground cumin, salt, and Serrano pepper. Stir well.
  • Add chickpea, rice, and 1.5 cups water. Stir well.
  • Press cancel. Secure the lid on the pot. Select manual and cook at high pressure for 22 minutes. When cooking is complete, use natural pressure release to depressurize.
  • Finally, add cilantro, and lemon juice. Fluff with a fork. Discard the bay leaf. Serve hot with pickle.

Notes

On a scale of 1 to 5, I would place this dish at 2.5 in terms of spice levels. If you like it to be more spicy add an additional 1 to 2 Serrano peppers.
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