Instant Pot Pakistani 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!
Course Main Course
Keyword Easy Instant Pot Chana Pulao
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1 ½cupsagedlong grain basmati rice
2tbspneutral oil such as grapeseed or avocado
1medium onionthinly sliced
2small bay leavesor 1 large
½tspwhole black peppercorns
1-inchpiece cinnamon stick
1small black cardamomoptional
15ozcan of chickpeasrinsed and drained
1 1/2tsp heapedsaltor to taste
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.
To make this in a rice cooker - Prepare the onion/chickpea mixture in a saucepan and transfer it to a rice cooker along with the drained rice and 3 cups water. Cook the rice cooker on regular rice setting.