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.
96 Comments on “Instant Pot Chana Pulao (Chickpea Pilaf) – 20 minute Prep!”
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!!