Chickpea & Rice Pulao Recipe – Authentic Indian Pressure Cooker Meal

Last Updated on 5 months ago by Neha Deshmukh

Chickpea & Rice Pulao Recipe – Authentic Indian Pressure Cooker Meal

Introduction

There’s just something so comforting about a warm bowl of pulao, isn’t there? It’s the kind of dish my grandmother used to make, filling the whole house with the most incredible aroma. This Chickpea & Rice Pulao is a simplified version of that, perfect for a quick weeknight meal but still packed with flavour. It’s a one-pot wonder that’s both satisfying and surprisingly easy to make – especially in the pressure cooker! I’m so excited to share this family favourite with you.

Why You’ll Love This Recipe

This isn’t just another rice dish. It’s a complete meal in one pot! Here’s why you’ll adore it:

• Quick & Easy: Ready in under 30 minutes, making it ideal for busy evenings.
• Flavourful: A beautiful blend of aromatic spices that will tantalize your taste buds.
• Nutritious: Packed with protein from the chickpeas and wholesome goodness from the basmati rice.
• One-Pot Wonder: Minimal cleanup – always a win!

Ingredients

Here’s what you’ll need to create this delicious Chickpea & Rice Pulao:

• 3 tsp oil
• 1 bay leaf
• 1 star anise
• 5 cloves
• 1 inch cinnamon stick
• 1 tsp cumin seeds
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1 tomato, chopped
• 1 tsp Kashmiri red chilli powder
• ?? tsp turmeric powder (about 1/2 tsp)
• ?? tsp coriander powder (about 1 tsp)
• ?? tsp cumin powder (about 1/2 tsp)
• ?? tsp dry mango powder (about 1/2 tsp)
• 1 tsp garam masala
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp salt (or to taste)
• 1 cup chickpeas, pre-soaked
• 1 cup basmati rice
• 2 cups water
• Fresh coriander, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this pulao:

• Basmati Rice: This is the rice for pulao. Its long grains stay separate and fluffy, and it has a lovely aroma. Don’t rinse it too much, though – you want to keep some of that starch for a nice texture.
• Kashmiri Red Chilli Powder: This isn’t about heat; it’s about colour! It gives the pulao a beautiful vibrant red hue without making it spicy. If you can’t find it, regular chilli powder will work, but use a little less.
• Kasuri Methi: Oh, this stuff is magic! It adds a unique, slightly bitter, and wonderfully fragrant flavour. Crumble it between your palms before adding it to release its aroma.
• Whole Spices: Don’t skip these! Bay leaf, star anise, cloves, and cinnamon create a beautiful aromatic base. They really make the dish feel authentic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your pressure cooker over medium heat. Once hot, add the bay leaf, star anise, cloves, cinnamon stick, and cumin seeds. Let them sizzle for about 30 seconds until they become fragrant – you’ll know it when you smell it!
2. Add the chopped onion and sauté until golden brown. This takes about 5-7 minutes, and patience is key here. A nicely browned onion is the foundation of flavour.
3. Stir in the ginger-garlic paste and cook for another minute until fragrant. Then, add the chopped tomato and cook until it softens.
4. Now for the spices! Add the turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, dry mango powder, garam masala, and salt. Sauté for a minute, stirring constantly, to prevent burning.
5. Add the pre-soaked chickpeas and basmati rice to the pressure cooker. Gently combine everything with the spice mixture, making sure the rice and chickpeas are well coated.
6. Pour in the water, close the lid of the pressure cooker, and cook for 2 whistles on medium flame.
7. Once the pressure has released naturally, open the cooker and fluff the pulao with a fork. Garnish generously with fresh coriander and serve hot!

Expert Tips

• Soaking Chickpeas: Soaking the chickpeas overnight (or for at least 4 hours) helps them cook faster and become more tender.
• Don’t Overcook: Keep a close eye on the pressure cooker. Overcooked rice will be mushy.
• Spice Adjustment: Feel free to adjust the amount of chilli powder to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: Reduce the Kashmiri red chilli powder for a milder flavour, or add a pinch of cayenne pepper for extra heat. My friend, Priya, loves to add a chopped green chilli for a real kick!
• One-Pot Variation: If you don’t have a pressure cooker, you can make this in a heavy-bottomed pot. It will take longer to cook (about 30-40 minutes), and you’ll need to add more water.
• Festival/Celebration Adaptation: For special occasions, add a handful of chopped nuts (cashews, almonds) and raisins during the last 5 minutes of cooking.

Serving Suggestions

This Chickpea & Rice Pulao is delicious on its own, but it’s even better with:

• Raita (yogurt dip) – a classic pairing!
• A side of papadums (Indian crispy wafers)
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• Is this Pulao better with or without soaking the chickpeas? Soaking definitely makes a difference! It reduces cooking time and results in softer, more flavourful chickpeas.
• Can I use a different type of rice for this Pulao? While basmati is best, you can use long-grain rice in a pinch. Just adjust the water amount accordingly.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but you can try substituting with a pinch of dried oregano or a teaspoon of dried mint.
• How can I adjust the spice level of this dish? Easily! Reduce the amount of Kashmiri red chilli powder or add a pinch of cayenne pepper for more heat.
• Can this be made in an Instant Pot instead of a pressure cooker? Absolutely! Use the same recipe, but set the Instant Pot to “Pressure Cook” for 8 minutes, followed by a natural pressure release.