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.
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.
Calories: 340kcal | Carbohydrates: 57g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 5mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg