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This Instant Pot Pakistani Chana Pulao is easy, flavorful, and it takes less than 20 minutes of total prep time! Perfect for a weeknight dinner yet elegant enough for guests. Naturally gluten-free and vegetarian!
Who? You.
What? Making this Instant Pot Chana Pulao (Chickpea Pilaf) in your Instant Pot, Rice Cooker, or Stovetop (unless you’re like me and forgot how to make rice on the stovetop).
Where? In your kitchen. Or anywhere there’s an outlet plug. #InstantPot
When? Hmm..you probably have onions, some whole spices, rice, and a can of chickpeas lying around in your pantry right now…so possibly tonight?
Why? Because it is incredibly easy, so tasty, and the texture of the rice is PERFECT!
How? You’re about to find out!
Instant Pot Chana Pulao
Chana Pulao seems to be influenced by the Mughals. The use of whole spices and ghee-laced golden onions to flavor the entire dish is a giveaway. The taste is so subtle, yet earthy and rich. Tantalizing aromas and hearty comfort. This is homestyle Punjabi cooking at its best.
For years, I used to prepare the onion base on the stovetop and then transfer it to my rice cooker (for which I’ve included the instructions). After many a trial, I was able to get the Instant Pot to yield rice cooker status results. And that’s saying a lot because I love my Zojirushi.
Of course, this recipe is super adaptable. Omit ghee for a vegan version. Use whatever whole spices you have on hand. Add tomatoes for tartness or throw in a green chili pepper for some heat, but the best part about this dish is its simplicity. It’s easy enough to whip up (takes 20 minutes!) on a weeknight yet elegant enough for guests. Serve it with potato cutlets or kababs, crunchy vegetables, and raita for a lovely meal.
For more Pakistani & South Asian Instant Pot Recipes, check out my 10+ Easy Pakistani Instant Pot Recipes Roundup!
Instant Pot Pakistani Chana Pulao (Chickpea Pilaf) – 20-minute prep!
Ingredients
- 1 ½ cups aged long grain basmati rice
- 2 tbsp neutral oil such as grapeseed or avocado
- 1 tbsp ghee
- 1 medium onion thinly sliced
- 3 cloves garlic crushed
- 1/3 inch piece ginger crushed
- 2 small bay leaves or 1 large
- ½ tsp whole black peppercorns
- 1- inch piece cinnamon stick
- 1 small black cardamom optional
- 5 whole cloves
- 1 tsp cumin seeds
- 15 oz can of chickpeas rinsed and drained
- 1 1/2 tsp heaped salt or to taste
- 2 cups water
Instructions
- Thoroughly wash the rice and soak it in water. Set aside.
- Turn Instant Pot to high Sauté Mode. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden, about 8-10 minutes. The color of the onions will determine the color of the rice so you want to get them even and golden.
- Add the garlic and ginger and sauté for another minute or until the raw smell disappears. Deglaze the pan with 2 tbsp of water and continue to sauté.
- Add the whole spices and drained chickpeas and stir to combine.
- Drain the soaked rice and add it to the Instant Pot along with 2 cups of water and salt. Mix gently and press down the rice and chickpeas so that they are submerged in the water. Taste the water – it should be saltier than you would normally prefer. If it's not, add a bit more salt. Scrape the sides to remain all the rice is within the pot.
- Cancel sauté. Cover and pressure-cook on high for 6 minutes. Let naturally release for 15 minutes. Fluff with a fork.
i made this today for lunch. Came out delicious and was so easy to make. Served with some lemon achar and shrimp fry….
Thank you, Jenita!
Followed this recipe exactly for iftaar one day along with some of my home made shawarma chicken and white sauce, it was excellent! Making it again today.
Sounds so delicious! Thank you very much!
Great recipe. Tried it today and my family loved it.
Thanks for sharing it 😊
So glad, Sonia! Thank you!!
Hi Izzah,
Your recipe looks easy and tasty! As a newbie cook I have two questions to which I would appreciate your early answer. I am confused about the following ingredients.
1. 15 oz. can of chickpeas rinsed and drained:
I don’t have a can, I have a plastic bag full of chickpeas. Won’t I need to boil them beforehand or soak them overnight?
2. 5 whole cloves:
5 whole cloves of what??
Cheers!
Yusra
Sure, Yusra.
1. Yes, the bag has raw chickpeas which would need to be cooked. You’ll need roughly 1.5 cups of cooked chickpeas. I prefer cans because the chickpeas are already cooked so that makes it a little more convenient if you don’t have cooked chickpeas on hand.
2. Cloves are a specific spice. If you don’t have it, just omit and you’ll be fine!
Hope that helps and let me know if you have any other questions!
Hello,
I’ll be making this tonight but I wasn’t clear on scaling the recipe. Above you say to double everything except the strong spices. Does this mean the water as well? And does the timing remain the same? Thanks so much
Yes, double the water as well. I’d suggest fluffing with a fork and removing from the IP promptly to prevent the rice from getting mushy at the bottom.
What does let it naturally release for 15 min mean? Thanks!
It means to let the pressure cooker sit 15 minutes after it finishes cooking the rice. That way, the rice has time to settle and not be soggy at all 🙂
My first instant pot recipe. Amazing. It was like eating in a restaurant. So easy and fast.
YES! Thanks so much, John!
Loved this recipe!!! Would we follow the same recipe if we wanted to make Matar pulao and just use peas instead?
Thank you, Maria! Yes, you can certainly use this recipe for matar pulao too!
This was delicious and so simple, even for this Instant Pot newbie. Followed the recipe exactly, only substitute was chicken broth for water. Perfectly cooked rice, smelled heavenly, won over the dinner party.
I’m so glad to hear that, Sherri! Thanks so much for taking the time to review!
Thank you for your delicious recipes!
You’re welcome, Laura!
Made it, ate it. Thanks for delicious rice.
Assalam Wa Alykum Izzah,
This was a beautifully written recipe that worked perfectly for me Alhumdulillah.
I made it for Father’s Day as my Dad really loves chickpeas. It looked elegant and tasted delicious. Thanks for the tip about the onion colour, that really helped a newbie cook like me.
Masha’Allah your food presentation and photography are brilliant, it makes your blog so inviting! May Allah (SWT) bless you and give you more success.
W.S. Kanwal. I’m delighted to hear this! Thank you so much for your kind words, duas, and well wishes. It means so much to me!
Excellent made perfectly with authentic Pakistani touch . Lovely so glad you have made a recipe with the instant pot . Please make more recipes with instant pot like Biryani . Thank you so much . My husband loved it .
Thank you so much, Hina! I’m so happy to hear that. Thanks for taking the time to share your review and request! I am on it!
Salaam Izzah. I have been married for 14 years to my Pakistani hubby and I have never attempted pulao (I hate cooking rice!) I made your pulao recipe last night in my instant pot! It was simple to make and so tasty! It will be on regular rotation on our weekly meal plan! I am in love with the simplicity and yumminess your recipes! Thank you! (would love a meat/chicken pulao recipe.)
W.S. Rebecca! This is such a special review..made my day! Thank you so much. I’ll definitely share a meat pulao recipe too! It’s on the list and I hope to get it on the blog sometime next month! This is even more motivation. Thanks again!
Made it several time and came out delish!!
I’m expecting a party if 7 tomorrow and I think I need double the amount of rice. Should I simply double each ingredient? What about cooking time?
Sorry for the late response, Aisha. I think you’ll be fine doubling but I’d hold back on strong spices such as black cardamom and just stick with 1 instead of 2.
Thank you so much for sharing your recipe ir came out amazing and is now a staple in our house. I’ve shared it also with many friends and family!
Salam, if we want to double the recipe how much water do we use and what would be the timjng?
So happy to hear that, Binish! Thank you!!!