Chickpea & Brown Rice Pulao Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Chickpea & Brown Rice Pulao Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful meal that’s also good for you. This Chickpea & Brown Rice Pulao is exactly that. It’s a dish I first made when I was trying to incorporate more wholesome grains and legumes into our diet, and it quickly became a family favorite. It’s warm, fragrant, and just feels like a hug in a bowl.

Why You’ll Love This Recipe

This pulao is more than just a meal; it’s an experience. It’s packed with flavor, incredibly satisfying, and surprisingly easy to make – especially with the help of an Instant Pot! It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a festive gathering. Plus, it’s a fantastic way to enjoy the goodness of brown rice and chickpeas.

Ingredients

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

• 1.5 tablespoon oil
• 1 bay leaf
• 1 inch cinnamon stick
• 2-3 cloves
• 3-4 green cardamom
• 1 teaspoon cumin seeds
• 1 medium red onion (sliced)
• 1-2 green chilies (sliced)
• 2 teaspoon ginger garlic paste
• 1.25 cup water (approx. 300ml)
• 1 cup brown rice (rinsed and drained)
• 0.5 cup raw chickpeas (soaked overnight)
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garam masala
• 0.75 teaspoon salt
• 2 tablespoon chopped cilantro
• 0.5 lemon (juiced)

Ingredient Notes

Let’s talk ingredients! Brown rice is a fantastic source of fiber and complex carbohydrates, keeping you feeling full and energized. Chickpeas are protein powerhouses, adding a lovely nutty flavor and hearty texture.

Now, the spices! The bay leaf, cinnamon, cloves, and cardamom create that classic pulao aroma – these are staples in many Indian kitchens, and the blend varies beautifully from region to region. Cumin seeds add a warm, earthy note. I love using smoked paprika here; it adds a subtle smokiness that really elevates the flavor. Don’t skip it if you can help it! It’s a little secret weapon.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse your brown rice and drain it well using a colander. Set it aside. Remember to soak those chickpeas overnight, or at least for 4 hours – this makes them cook up beautifully tender.
2. Press the ‘sauté’ function on your Instant Pot. Once it’s hot, add the oil, then toss in the bay leaf, cinnamon stick, cloves, cardamom, and cumin seeds. Sauté for about 30 seconds, until everything becomes wonderfully fragrant.
3. Add the sliced onions and green chilies. Sauté for 2-3 minutes, until the onions soften and start to turn golden.
4. Stir in the ginger-garlic paste and sauté for another 1-2 minutes, until you can really smell that lovely aroma.
5. Pour in the water to deglaze the pot, scraping up any browned bits from the bottom with a spatula. Those browned bits are flavor!
6. Add the rinsed rice, soaked chickpeas, smoked paprika, garam masala, and salt. Give everything a good stir to combine.
7. Close the lid of the Instant Pot, making sure the valve is sealed. Pressure cook on high for 22 minutes.
8. Once the cooking time is up, let the pressure release naturally. This usually takes about 10-15 minutes.
9. Finally, fluff the pulao with a fork. Stir in the chopped cilantro and a squeeze of fresh lemon juice. And that’s it!

Expert Tips

Want to make this pulao perfect? Here are a few tips I’ve learned along the way:

• Fluffy Pulao Secret: Don’t overcook the rice! The 22-minute cook time usually works well, but keep an eye on it.
• Spice Balance: Feel free to adjust the spices to your liking. If you love a bit more heat, add another green chili.
• Chickpea Soaking: Soaking chickpeas is key for a good texture. If you forget, you can quick-soak them by boiling them for 10 minutes, then letting them sit in hot water for an hour.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Absolutely gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the green chilies to 1 or omit them entirely.
  • Medium: Use 1-2 green chilies as the recipe states.
  • Spicy: Add 3-4 green chilies or a pinch of cayenne pepper.
• Festival Adaptations: This pulao is lovely for festivals like Diwali or Holi. You can add a handful of chopped nuts (cashews or almonds) for extra richness.

Serving Suggestions

This Chickpea & Brown Rice Pulao is delicious on its own, but it’s even better with some accompaniments! I love serving it with a cooling raita (yogurt dip), crispy papadums, or a flavorful Indian curry. It’s a complete meal!

Storage Instructions

Leftovers? Yes, please! Store any leftover pulao in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. Can I use white rice instead of brown rice? What adjustments should I make?

You can! But you’ll need to reduce the cooking time significantly. White rice cooks much faster. I’d recommend using about ¾ cup of water and pressure cooking for only 8-10 minutes.

2. What is the best way to soak chickpeas for optimal texture?

Overnight soaking is ideal. Cover the chickpeas with plenty of water and let them sit in the fridge. This helps them soften and cook evenly.

3. Can I adjust the number of green chilies to control the spice level?

Absolutely! That’s one of the great things about cooking – you can customize it to your taste.

4. What if I don’t have an Instant Pot? Can this be made on the stovetop?

Yes, definitely! In a large pot, sauté the spices and onions as directed. Then, add the rice, chickpeas, water, and spices. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-50 minutes, or until the rice is cooked through.

5. How can I make this pulao more flavorful?

A pinch of saffron soaked in warm milk adds a beautiful color and aroma. You can also add a tablespoon of ghee (clarified butter) for extra richness.

6. Can I add vegetables to this pulao? If so, which ones work best?

Yes! Peas, carrots, and beans are all great additions. Add them along with the rice and chickpeas.