Instant Pot Chana Pulao (Chickpea Pilaf) – 20 minute Prep!
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!
“Thanks, I tried it out and it is THE BEST channa Pulao I ever made. I recaptured the taste of my time in Pakistan and brought back childhood memories to me. Simply awesome! Thank you so much for this recipe.”
Zainab
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.
99 Comments on “Instant Pot Chana Pulao (Chickpea Pilaf) – 20 minute Prep!”
If I double this recipe what changes do I need to make (salt, other). Also, can I still make it in instant pot with 3 cups of rice?
Hi Saba! Yes, I’ve heard from many who’ve doubled, but I haven’t yet tried it myself. Keep the salt & water at double, but pressure cook for the same time. If your rice is on the softer side, then you may need to reduce the water. Also, remove from the IP promptly as the bottom tends to get mushier!
This is now our “go to” rice for a curry recipe. It’s lovely.
Thanks so much, Barbara. So happy you like it enough to turn to it again and again!
Love this recipe! I am an amateur cook but this recipe has made me look like a professional infront of my Pakistani family. It is always requested at family gatherings as this reminds them of “daig waaley chaawal” back home.
What an amazing comment from your family. I’m so happy to bring out your cooking skills. Thank you, Anna!
Thank you so much for sharing. Can you please make a recipe for Kabuli pilau? I only trust your recipes!!
Aw thank you so much, Sana! It’s actually a recipe high up on my list! Stay tuned 🙂
I love this recipe! It’s so tasty, It’s impressed my family and friends.
I love hearing that, Barbara! Thank you for sharing that with me 🙂
I love all your recipes. Can you please let me know the cooking times and water needed if I just use a stovetop?
Thank you so much, Helen! I hope to update exact stovetop timings. Roughly – you’ll need double the water (for basmati rice). Bring to a boil, then lower to low-medium and allow it to cook for until the water mostly evaporates and you can start seeing potholes. Then cover & cook on low heat until the water dries up and the rice is soft, about 10-12 minutes (give or take). Turn the heat off. Allow the rice to rest for another 10 minutes or so.
Just made this, it was good! I felt the salt was a bit low, so next time I will up it a bit. I did add 1 tomato, black pepper and potatoes to it. It’ll go in my regular rotation, thank you!
Excellent additions. The potatoes may have taken some of the salt! Thanks so much, Jasmine!
Thank you so much for sharing this recipe. It was so quick and easy to follow. The rice turned out perfectly. A good meal is directly proportional to great mood and smiles. And that’s what you are doing here, spreading smiles one recipe at a time.
I’m delighted to read this comment. Makes my heart happy to think of it in this way. Thank you for such a wonderful review, Sayed!
Hi
Can you please edit the recipe or reply to my comment:
How to modify this recipe by also adding potatoes into it. Since potatoes don’t easily get soft at what stage they should be added to instant pot or how should the instant pot time be adjusted
Thanks.
Hi Usama, I haven’t tried it so can’t say for sure. But for medium sized cubes (around 1″), I think you’d be fine adding them along with the rice and chickpeas before pressure cooking. keep the cooking time the same. Would love to hear how it works out!
I make aloo mattar pulao using similar timings and you can put the potatoes in at the same time as everything else (chanay and rice). They should be fine.
Hi Izzah,
Can this be made with long grain brown basmati rice? How would that change soaking and cooking time?
Hello Sana. Yes, I’m certain it could but I haven’t tried it so I’m hesitant to give ratios & cooking time. This post may be helpful: https://amindfullmom.com/instant-pot-brown-rice/ because it includes long-grain rice timings.