Last Updated on 6 months ago by Neha Deshmukh

Chickpea & Basmati Pulao Recipe – Authentic Indian Instant Pot Meal

Introduction

Hey everyone! If you’re anything like me, you’re always on the lookout for a flavorful, comforting meal that doesn’t take all day to make. This Chickpea & Basmati Pulao is exactly that! It’s a one-pot wonder packed with aromatic spices and hearty chickpeas. I first made this when I was craving something cozy and satisfying, and it’s been a family favorite ever since. Plus, using the Instant Pot makes it unbelievably easy – perfect for busy weeknights.

Why You’ll Love This Recipe

This pulao is more than just a quick meal. It’s a celebration of flavors! Here’s why you’ll adore it:

• Flavorful: A beautiful blend of aromatic spices creates a truly delicious experience.
• Easy: The Instant Pot simplifies the cooking process, making it beginner-friendly.
• Healthy: Packed with protein from chickpeas and wholesome basmati rice.
• Versatile: Easily adaptable to suit your dietary needs and spice preferences.
• Comforting: A warm, satisfying dish that feels like a hug in a bowl.

Ingredients

Here’s what you’ll need to create this delightful Chickpea Pulao:

• 1.5 cup Basmati Rice
• 2 cup Cooked Chickpeas
• 2 Onions
• 1.5 cup Water
• Oil (amount as needed)
• Cumin Seeds (amount as needed)
• Whole Spices (peppercorns, cloves, bay leaf, cinnamon stick) (amount as needed)
• Red Chili Powder (amount as needed)
• Garam Masala (amount as needed)
• Turmeric Powder (amount as needed)
• Salt (to taste)

Ingredient Notes

Let’s talk about getting the best results with your ingredients!

Basmati Rice: Choosing the Right Grain

Basmati rice is key to a good pulao. Look for long-grain basmati – it stays fluffy and separate. I prefer aged basmati, as it has a more pronounced aroma and cooks up even better. Around 180-200g of basmati rice is equivalent to 1 cup.

Chickpeas: Fresh vs. Canned & Regional Varieties

I usually use canned chickpeas for convenience, but feel free to use freshly cooked ones! If using dried chickpeas, soak them overnight and cook until tender before adding them to the pulao. In North India, chana (chickpeas) are a staple, and this pulao reflects that tradition. About 400g of canned chickpeas drains to around 2 cups.

Whole Spices: The Aromatic Foundation

Don’t skimp on the whole spices! They release incredible flavor as they bloom in the hot oil. A little goes a long way, so adjust to your preference.

Spice Powders: Balancing Heat & Flavor

Red chili powder adds a lovely warmth, but you can adjust the amount to control the spice level. Garam masala is a blend of warming spices, and turmeric adds color and health benefits.

Oil: Traditional Choices for Indian Cooking

Traditionally, ghee (clarified butter) is used in Indian cooking for its rich flavor. However, vegetable oil or any neutral oil works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the basmati rice for about 20 minutes. This helps it cook up fluffy. Then, drain and rinse it thoroughly.
2. Now, turn on your Instant Pot to the sauté mode. Add a splash of oil, then toss in the cumin seeds and whole spices. Sauté until they become fragrant – usually about 30 seconds to a minute.
3. Add the sliced onions and cook until they turn translucent. Don’t rush this step; nicely browned onions add so much flavor!
4. Mix in the cooked chickpeas, red chili powder, garam masala, and turmeric. Cancel the sauté mode.
5. Add the drained rice and salt. Give everything a gentle stir to combine.
6. Pour in the water. Close the Instant Pot lid, making sure the valve is set to sealing. Pressure cook on high for 5 minutes.
7. Once the cooking time is up, do a quick-release of the pressure. Fluff the pulao with a fork and serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years:

Soaking the Rice for Perfect Texture

Soaking the rice is crucial for achieving that perfect fluffy texture. It allows the grains to absorb water and cook evenly.

Blooming the Spices for Maximum Flavor

Blooming the spices in hot oil releases their essential oils, intensifying their flavor. Don’t skip this step!

Achieving the Right Rice-to-Water Ratio

The 1.5:1 rice-to-water ratio works beautifully for basmati rice in the Instant Pot. This ensures the rice is cooked through but not mushy.

Variations

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

Vegan Chickpea Pulao

This recipe is already naturally vegan! Just ensure you’re using oil instead of ghee.

Gluten-Free Chickpea Pulao

This recipe is also naturally gluten-free.

Spice Level Adjustment: Mild, Medium, Hot

Adjust the amount of red chili powder to your liking. A pinch for mild, ½ teaspoon for medium, and 1 teaspoon or more for hot.

Festival Adaptations: Navratri & Fasting-Friendly Version

During Navratri, you can omit the onions and garlic for a fasting-friendly version. Add some chopped potatoes and cashews for extra texture and flavor.

Serving Suggestions

This Chickpea Pulao is delicious on its own, but here are a few ideas for accompaniments:

• Raita (yogurt dip)
• A simple vegetable curry
• Papadums (crispy lentil wafers)
• A side of mango chutney

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

Let’s answer some common questions:

What type of rice is best for pulao?

Basmati rice is the gold standard for pulao. Its long grains and delicate aroma make it perfect for this dish.

Can I use dried chickpeas instead of cooked?

Yes, absolutely! Just make sure to soak and cook them until tender before adding them to the pulao.

How do I adjust the spice level of this pulao?

Control the heat by adjusting the amount of red chili powder.

What if I don’t have an Instant Pot? Can I cook this on the stovetop?

Yes! Sauté the spices and onions in a pot, then add the rice, chickpeas, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through.

How can I prevent the rice from sticking to the bottom of the Instant Pot?

Ensure you’re using enough water and that the rice is properly rinsed before cooking.

What are some good accompaniments to serve with Chickpea Pulao?

Raita, vegetable curry, papadums, and mango chutney all pair beautifully with this pulao.