Easy And Delicious Instant Pot Chana Pulao (Chickpea Pilaf)

Instant Pot Chana Pulao (Chickpea Pilaf)

This Instant Pot Pakistani Chana Pulao is easy, flavorful, and takes less than 20 minutes total prep time! Perfect for a weeknight dinner, but elegant enough for guests.

How To Make Instant Chana Pulao?

Pulao recipe urdu appears to have been influenced by the Mughals. Using whole spices and browned onions mixed with ghee to flavor the entire dish is a gift. Like matar pulao, chana pulao is made in a pot of simple spices and flavors. The taste is so subtle but earthy and rich. Tempting flavors and ample comfort. This is homemade Punjabi cuisine at its finest.

For years I would prepare onion crust on the stovetop and then transfer it to my rice cooker (which I included instructions). After lots of testing, I got Instant Pot to give rice cooker status results.

Of course, this chana chawal is super adaptable. Skip the ghee for a vegan version. Use whatever spices you have on hand. Add tomatoes for tartness or green chili for some spiciness in chana pulao recipe in urdu, but the best thing about this dish is its simplicity. recipe for chana pulao is simple enough (takes 20 minutes!) on a weekday, but elegant enough for guests.

What Ingredients Use in Chana Pulao Recipe?

• 1 ½ cups aged long-grain basmati rice
• 2 tablespoons neutral oil like grapeseed or avocado oil
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 3 garlic cloves, crushed
• 1/3 inch piece of ginger, crushed
• 2 small bay leaves or 1 large one
• ½ teaspoon whole black peppercorns
• 1-inch cinnamon stick
• 1 small black cardamom, optional
• 5 whole teeth
• 1 teaspoon cumin
• 15 oz can chickpeas, rinsed and drained
• 1 1/2 teaspoons heaped salt, or to taste
• 2 cups of water

Instruction For Cooking Chana Pulao

1. Wash the rice well and soak it in water. Put aside.
2. Put the Instant Pot in high sauté mode. Once hot, add the oil, ghee, and thinly sliced onion. Fry, frequently stirring until onions are golden brown, about 8-10 minutes. The color of the onions will determine the color of the rice, so they should be even and golden.
3. Add the garlic, ginger, and sauté for another minute or until the raw smell disappears. Deglaze the pan with 2 tablespoons of water and continue to sauté.
4. Add the whole spices and drained chickpeas and stir to combine.
5. Drain the soaked rice and add to the Instant Pot along with 2 cups of water and salt. Gently mix and squeeze the rice and chickpeas so they are submerged in the water. Taste the water - it should be saltier than you would normally prefer. If not, add a little more salt. Scrape down the sides so all the rice stays in the pot.
6. Cover and pressure cook on high for 6 minutes. Release naturally for 15 minutes. Fluff up with a rice paddle.

For more Recipe: Kadhi Pakora