Instant pot Chana Veggie Pulao

Chana pulao

Wondering what to make after stuffing yourself with Diwali snacks? I have a light meal with chickpeas and veggies. A quick one pot meal to calm your tummy and stock up with fibre and vegan protein – chickpeas.

I know how tired everyone is after Diwali. Meeting friends, dressing up and stuffing festive food one could have, so many things. But now it’s time to move on and get back to the daily grind and I know how difficult it feels to get back to the routine.

So I am taking a lazy  route and stocking my diet with fresh veggies and protein. I made this one pot Chana Veggie Pulao. Minimum cooking, minimum cleaning and maximum healthy stuff. Just add everything in the instant pot and let it cook to perfection. YUM!

How to make Chana Veggie Pulao?

Chana Veggie pulao is simple and easy to cook one pot meal. The main ingredients are rice, veggies and chickpeas-chana. Ideally, it’s good to have the chickpeas pre-soaked before cooking for atleast an hour. However, if you are using it directly, I would recommend pressure cook the chana for 5 mins on high pressure and then add to the Pulao. Canned chickpeas work great too.

The choice of veggies  totally depends upon you. You can add onions, potatoes, bell peppers, carrots and peas. For rice, I usually use brown rice/basmati for making Pulao. The long grains are usually preferred for cooking Pulao or biryani as they impart beautiful aesthetic and flavor to the dish.

Steps:

  • Roughly chop 1 large onion, 1/2 cup green beans, 1 large carrot, 1 cup of colored bell peppers and 1 medium tomato.
  • Chop finely 3 cloves of garlic and 1 inch ginger.
  • You can soak the chickpeas beforehand overnight or atleast for an hour. If you are using canned chickpeas, drain the water before using. See notes below for more details.
  • Set the Instant pot to Saute mode and let it heat.
  • Add oil and let it heat for few seconds.
  • Once the oil is hot, add whole spices – 1 tsp jeera, 4-5 black pepper, 2-3 cardamom pods, 3-4 cloves, 4 bay leaves, 3 star anise. OR just add 3 tbsp Shahi Biryani Masala.
  • Add few cashews and raisins at this point if you want to.
  • Roast the spices until fragrant, once done, add ginger-garlic and onions. Stir everything well.
  • Let the onions cook until translucent. Then add rest of the veggies and stir everything well.
  • Let the veggies cook for 5 mins. Then add chickpeas and stir well.
  • Wash rice separately until water runs clear. Drain the water from rice.
  • Once the water in the instant pot comes to a boil, add rice to the pot.
  • Add salt as per taste.

  • Add 1 cup vegetable broth (or the water reserved from cooking chickpea). If you don’t have veggie broth, just skip this step and add 2 cups water instead.
  • Mix everything well and change the setting to pressure cook.
  • Pressure cook on High pressure for 10 mins.
  • Later, naturally release the pressure and then open the instant pot.
  • Add ghee to the rice and close the lid back for 5 mins.
  • Later, fluff up the rice gently, make sure you don’t break the grain.
  • Add chopped coriander and mint leaves on top and serve with fresh yogurt.

Notes: 

  • If you are soaking for an hour, you need to pre-cook the chickpeas for 5 mins on high pressure in an Instant pot/pressure cook for 1 whistle. You need 1/2 cup chickpeas need 1 cup water for cooking.
  • Naturally release the pressure and strain the chickpeas, reserve the water in which it is cooked for later use.
  • Do not soak the rice beforehand/longtime. The rice may turn mushy when cooked. Make sure you wash the rice just before adding to the instant pot. Make sure you use cold water to wash rice and not lukewarm water.
  • Do not skip adding ghee when cooking, it helps the rice to separate and imparts glaze to the pulao.
  • If you are making this pulao in pressure cooker, you need to atleast cook until 2 whistles and then remove the whistle to naturally remove pressure.

Chana Veggie Pulao

Instant pot Chana Veggie pulao is easy and delicious one pot recipe to make when you are tired to cook but want healthy nutritious food.
Prep Time 1 hr
Cook Time 10 hrs
Total Time 1 hr 10 mins
Course Meals, Rice
Cuisine Indian
Servings 4

Ingredients
  

  • 1/2 cup onions
  • 3 cloves garlic
  • 1 inch ginger
  • 3 tbsp Shahi biryani masala or see steps to use whole spices
  • 1/2 cup chana pre-soaked/can
  • 2 cup Brown rice/basmati
  • 1 cup chopped bell peppers
  • 1 large carrot
  • 1 cup chopped beans
  • 1 medium tomato
  • 2 tbsp ghee
  • salt as per taste
  • finely chopped coriander/mint for garnish
  • 2 cups water

Instructions
 

  • Set the Instant pot to Saute mode and let it heat. Add oil and let it heat for few seconds.
  • Once the oil is hot, add whole spices OR just add 3 tbsp Shahi Biryani Masala
  • Roast the spices until fragrant, once done, add ginger-garlic and onions. Let the onions cook until translucent. Then add rest of the veggies and stir everything well.
  • Let the veggies cook for 5 mins. Then add chickpeas and stir well.
  • Add salt and 1 tbsp butter.
  • Add 1 cup vegetable broth (or the water reserved from cooking chickpea). If you don't have veggie broth/chickpea water, just add 2 cup water instead.
  • Wash rice separately until water runs clear. Drain the water from rice.
  • Once the water in the instant pot comes to a boil, add rice to the pot. Mix everything well and change the setting to pressure cook.
  • Pressure cook on High pressure for 10 mins. Later, naturally release the pressure and then open the instant pot.
  • Fluff up the rice gently, make sure you don't break the grain. Add chopped coriander and mint leaves on top and serve with fresh yogurt.
Keyword Chana, delicious, instant pot recipes, meal ideas, one pot, pulao, quick laddus, rice, Veggie, yummy

 

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Chana pulao

 



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