This one pot Chana Pulao is packed with a combination of protein, complex carbohydrates and fiber. It’s flavored with simple Indian spices and is the most comforting weeknight dinner.
I love to cook most of carb-based dishes with brown rice especially if its rice based. Hence, I have made instant pot coconut rice and mushroom fried rice earlier. I have always used brown rice and they all are always a success.
Brown rice has healthy carb and fiber along with being less processed.
This time I wanted to make something wholesome and in one pot therefore, I came up with this instant pot chana pulao and we all loved it instantly.
I have been making it for last 2 weeks on demand and now finally, I am ready to share this chana pulao recipe with you.
This chickpeas rice is also loved by my kids. Its well-cooked and healthy and nutritious along with being a wholesome meal.
In North India chole chawal is very popular and is a staple. Kabuli chana is usually made in a curry form and is paired with either plain rice or puris/bhatura.
As for me, I decided to combine the entire idea into one dish and make it healthier by using brown rice.
Hence, I created this Kabuli chana pulao and its amazing in taste.
Ingredients for vegan chana pulao
Dry red chili
I have used these easily available ingredients which you may buy from any local store.
Let’s get into details of these ingredients now.
Olive oil – it is a healthy oil with omega 3 but you may use vegetable oil as well.
Asafetida – it is called Hing in India and is easily available in Indian store. It acts as a great digestive in any recipe.
Bay leaf – fresh or dried can be used here.
Chickpeas – Kabuli chana, garbanzo beans or chole are the most common names for it. You may use canned or soaked chickpeas for this instant pot chana pulao recipe.
Brown rice – it’s a healthier rice option with more protein and fiber. Make sure to use long grain brown rice for this chickpea pilaf.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Chana Pulao
Firstly, I turned on my instant pot at sauté mode and then heated oil in it. Then, I added cumin seeds, asafetida, bay leaf, cinnamon, cardamom and broke one dry red chili in it.
Secondly, I sautéed onions along with ginger and garlic in it.
Next, I seasoned it turmeric powder, chili powder and garam masala and mixed it well.
Thereafter, I added soaked chickpeas along with its water and added ½ cup more water to it. Then, I gave it a nice stir.
Afterwards, I stirred in rinsed brown rice followed by salt.
Later, I canceled the sauté mode and closed the lid followed by sealing the valve.
Then, I turned it on at high manual for 25 minutes.
When it was done, I released it pressure and opened the lid.
Lastly, I fluffed the rice with fork and served it with vegan yogurt and a side onion salad.
This recipe has become my family’s favorite dish and I frequently make it on weekdays and on weekends.
These are great for lunchbox the next day. Moreover, it can be enjoyed all year round and is a crowd pleaser too. So, feel free to serve this dish to your guests as well.
To make it with cooked/canned chickpeas
Drain all the water from chickpeas and give it quick rinse if using canned ones.
Keep it aside. Then, follow all the steps but add 2 ¼ cups water. Also, cooking time will change. Turn on your instant pot at high manual for 20 minutes.
To make it on stove top
Its better to use canned/cooked chickpeas here. Follow the rest of the steps. But make sure to use heavy bottomed pan and add 2 cups water. Bring it to boil at high flame and then lower the flame and simmer it covered until all water is absorbed and rice is cooked well.
- Make sure to soak chickpeas overnight so as to soften after its cooked.
- It is important to stick to measurements in this recipe to get a nice dry and soft yet fluffy pulao.
- If using canned/cooked chickpeas the measurement of water changes. So be mindful to read through the instructions carefully.
- When you add dry red chili, it is important to break it into half and the add it so that its seeds do not splash around in the hot oil.
This pulao tastes best when served hot immediately. However, refrigerate the leftovers for about 2 weeks. Reheat it very well to enjoy it.
The primary difference it the way of making. Biryani us usually made in layers and a lot more ingredients are added. Whereas, pulao is a quick mix of pantry staples with rice.
It has a nice chewy texture with a nutty taste from the chickpeas along with the salty and spicy taste of Indian masalas.
My other Indian recipes that might interest you:
Red Lentil Dal
Masala Lentil Curry
Jackfruit Turmeric Masala Curry
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In addition, you may checkout my cookbook for everyday comfort vegan recipes.
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp Hing/asafetida
- 1 bay leaf
- 1/2 inch cinnamon stick
- 4 green cardamom pods
- 1 dry red chili (broken)
- 1 cup chopped onion
- 1 tsp crushed ginger/ginger powder
- 1 tsp minced garlic (fresh/dried)
- 1/2 tsp turmeric powder
- 1/4 tsp chili powder
- 1 tsp garam masala
- 3/4 cups rinsed chickpeas/garbanzo beans (soaked in 2 cups water overnight)
- 1/2 cup water
- 1 cup rinsed long grain brown rice
- salt to taste
- 1/4 cup chopped cilantro (to garnish)
- Turn on your instant pot at sauté mode and heat oil in it. Add cumin seeds, asafetida, bay leaf, cinnamon stick, cardamom pods and break one dry red chili in it. Mix it roughly.
- Sautee onion, ginger and garlic in it until onions are translucent.
- Add turmeric, chili powder and garam masala to it. Mix well.
- Add soaked chickpeas along with its water and pour ½ cup more water in it and stir well.
- Toss in brown rice and salt. Stir well.
- Cancel the sauté mode and close the lid. Seal the valve and turn it on at manual high for 25 minutes. Once done, release the pressure and open the lid. Fluff the pulao, garnish with chopped cilantro and serve it with vegan yogurt and side onion salad.
- Make sure to follow the measurement of water. Chickpeas will absorb lot of water but do not add extra other than what is mentioned or else the pulao will become sticky and soggy.
- To make it with canned/cooked chickpeas – drain all the water and if using canned then give it a quick rinse. Follow the rest of the steps. Add 2 ¼ cups water in step 4. Turn it on at manual high for 20 minutes. When done turn it off and release its pressure. Open the lid and fluff with a fork.
- To make it on stove top – use canned/cooked chickpeas. Follow the rest of the steps as mentioned above in the instructions. Add 2 cups water and boil it for 5 minutes at high. Then bring the flame to low. Cover and cook until for 20-30 minutes or until all the liquid is absorbed.
- You may use 15oz canned chickpeas or 1 1/2 cups cooked chickpeas after draining all the water.
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