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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.
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.
Thank you for making cooking so easy and enjoyable with these simple, quick, and delicious recipes!! I just made this one and scarfed down the leftovers today.
What a wonderful compliment! Thanks for trusting my recipes, Faiza!
Dear Izzah
I tried this recipe and it turned out so well that the 4 servings that I cooked were polished off by 3 people. The pulao disappeared in no time. Your spices and seasonings are always just right. I also made ‘Matar Pulao’ using the same recipe and it turned equally good. Thank you!
Kind regards
Aamna <3
So kind. Thank you, Aamna! And thanks for the tip!!
Can I make this in a normal pot and if so what do I need to change?
Hi Zainab! You could certainly make it in a normal pot. For basmati rice, I always stick to 1 cup rice to 2 cups water over the stovetop. I can give a rough guideline: bring the rice to a boil over med-high heat, allow it to boil for a couple minutes, then cover and reduce heat to low. Cook for about 15 minutes, undisturbed. Then allow it to rest for another 5-10 minutes. Hope you get a chance to try it!
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.
So wonderful to hear that, Zainab. I’m honored you thought so. Thank you so much!
This is SO delicious and comes together so quickly. a perfect weekday lunch or dinner! I’ve made it several times now and the rice is always fluffy and the palao is very flavorful. Thank you!
YAY! Thank you, Azka! So nice of you to come back and review!
I just made this and it was absolutely lip-smacking. Plus bonus is how quick it is. This is going to be in our menu often now.
That’s wonderful to hear, Verena! Thank you!
Hi!
I tried making this today and I followed every step but when I put the instant pot on pressure cook, it said burning food and I had to open it and wasn’t able to make it properly. I’m not sure what I did wrong? I’m thinking maybe it was too hot from saute mode?
Hi Sid! I’m sorry to hear that. Could it be that the IP wasn’t deglazed properly before pressure cooking? Any small bits stuck to the bottom can cause the burn error.
Love this recipe of yours & have made it a couple of times exactly. This time I want to make double the quantity for guests. I feel i can double everything else safely but not so sure about salt, water & pressure cook time. Would it be simply doubled. for 3 cups of Basmati White Rice..?
Kindly guide me about the :quantity & time for:
Salt
Water
Pressure Cook time
Thanks in advance….????????
Thank you, Faryal! Keep the salt & water at double, but pressure cook for the same time. I’d recommend fluffing promptly because the bottom may get mushier if the quantity is doubled.
Hi, I hope it’s not dim to ask; did you use an accurate cup measurement for the rice and water, or was it a standard drinking mug/cup? Looking forward to trying this!
Accurate measuring cup (1 cup = 8 oz). Hope you get a chance to try it!
I find that as long as I use the same cup for water and rice, it doesn’t matter which size cup I use. When we need more I use a 3 massive mugs, but when we need less I use 3 kids cups. (we have big family aH :). I also just press the rice button on the instant pot- which usually sets it to 12 mins on low pressure (I think!). I wonder if you have tried this against manual pressure 6 mins and found any difference in the final result? Sorry I’m here so much haha…. I just love your blog so much mA xx
I’m so happy to have you here, Sana! Thank you for sharing that! I did test this recipe with the rice setting and preferred the pressure cook setting. I believe the rice setting may be better for a different ratio or type of rice, but I stuck to what worked for me.
This was such a great recipe and so incredibly simple! I’m always wary of IP recipes with rice, but everything was absolutely spot on!
So great to hear that, Saba! Thank you for trying and reviewing! 🙂
Thanks to your simple yet superb recipe my Insta Pot Chana Pulao turned out absolutely Yumm…????
So glad my friend Sana shared it with me so Thanks to both of you lovely ladies now I can cook it..;)
Thanks so much, Fay!
How much water we should put if we want to make 2 cups of rice?
Hi Sana, a little less than 3 cups should be good!
This is hands down the best and my go to. But its great because Ive used the same concept of your instant pot chana pilau logic of measurements and used it for
1) Afghani Kabuli pilau
2) Jamaican Peas and Rice
3) Pea Pilau Rice
And it works everytime without fail alhamdulillah – Jazakhillah Khayr
This is so helpful. I need to try the Afghani Pulao in the IP. One of my favorite dishes. Thanks so much!!
Great to hear that. But can you share the Kabuli Pulao recipe. Would love to try it…Thanks in Advance.
Fantastic! Followed the recipe exactly and it came out great – the rice was perfectly cooked, infused with the flavor and aroma of the spices. Will definitely make this again, served with some yogurt/salad or vegetable side.
Sounds delicious! Thanks so much for your review!
I love this recipe and its probably safe to say that i’ve made it about 8274792 times already.
most recently however, my rice has been getting a bit mushy. any idea what i could be doing wrong?
i still try to follow the recipe to the T
Thanks so much, Aisha!! I’d say either soak it for less time, or try adding a bit less water. Also, take the rice out of the IP promptly. That should help too!
will do, thanks
I love this recipe of yours, easy and delicious. Gore with everything
Thanks very much, Fatima!
You should publish a recipe book – the courgette Curry was better than a restaurant meal and the chana pulao was so good that everyone kept stealing bits before I served it up!
Aw thanks so much, Ally. What a nice thing to say. Thank you for coming back and reviewing!
Delicious recipe! I have so many cans of chickpeas left over from Ramadan, and this was so quick and easy and yielded perfect results. Thank you, Izzah, for providing top notch recipes and flavours that never disappoint. I served it with chapli kebabs and cucumber raita, and it was a taste of home. Bless you, Izzah. May all your efforts be rewarded iA.
You are too kind, Zainab. Thank you so much!! That sounds like a delightful meal. Thanks for taking the time to review, and most of all for the dua!!
As a general rule – I rarely ever use a recipe off the internet without modifying it in some way…this was the exception to the rule. I followed this recipe exactly (except I cooked it on the stovetop). I have to say the results were DELICIOUS! I prepared it over the weekend as a back up for a weeknight meal – and my family kept stealing small bowlfuls as it sat cooling on the kitchen counter! And by special request, we are having it for dinner tonight instead of waiting for a weeknight 🙂
What an amazing review, Ismet! Overjoyed to hear that. Thank you so much!
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?
just wanted to clarify, should i double cooking time as well?
if you haven’t tried this yet then i can just make two batches. thats what i did last time haha
So happy to hear that, Binish! Thank you!!!
No, the cooking time should remain the same. I haven’t doubled it but have heard back from people who have and it’s fine. Just make sure to remove promptly so the bottom doesn’t get mushy!