Instant Pot Black Beans Rice | Black Beans Pulao


Like many other beans, black beans are great source of fiber and protein. It helps reduce blood sugar that occurs after eating a mean, and also helps reduce risk of diabetes and weight gain.
Studies show that Black beans are effective at reducing the rise in blood sugar after a meal compared to other high-carb foods, such as rice and bread.


This black beans is cooked in instant pot with indian spices, mint, rice and ghee, which makes nice aroma. Perfect for weekend lunch and potluck. It goes well with raita or yogurt. 

INGREDIENTS:
    • 1 cup Basmati Rice
    • 1/2 cup Black Beans
    • 3 tbsp Ghee/oil
    • 1 cup Chopped Onion
    • 1 tsp Ginger Garlic Paste
    • 1 Cup Chopped Tomato
    • 2 Serrano Pepper/ Green Chilies
    • 1/4 Cup Mint
    • 1/4 cup yogurt
    • 1​1⁄4 cup water
    • Salt to taste
    • Cilantro chopped
    • Powder:
      • 1/4 tsp Turmeric Powder
      • 1 tsp Red Chili Pepper Powder
      • 2 tsp Coriander/ Dhaniya Powder
      • 1/2 tsp Garam Masala Powder
    • Tadka/ Tempering:
      • 1 or 2 Bay Leaves
      • 2 Cloves
      • 1 stick Cinnamon
      • 1 Cardamom
      • 2 Star Anise
      • 1 tsp Cumin Seeds
Youtube Step by step Video:
Check these other Instant pot Rice Varieties : 

To cook black beans:
    • Soak the black beans overnight. Next day clean and drain the water. Add fresh water and salt.
    • Add 1 cup water to bottom of the instant pot, and place trivet.
    • Keep the vessel inside (PIP) and close the lid with sealing position.
    • Set chili or beans mode. Cancel after it is done.
    • Open the lid after natural pressure release.
    • Drain the water and save it, we can use this water to cook rice.

To make Pulao:
    • Rince and soak the basmati rice for 20 minutes.
    • Turn on instant pot - saute mode
    • Add 3 tbsp ghee/oil.
    • When ghee is hot, add bay leaves, cloves, cinnamon, cardamom, star anise, and cumin seeds
    • Add chopped onion, ginger garlic paste and green chili - Saute until turns into light brown.
    • Add chopped tomato and mint leaves - saute for 2 minutes.
    • Add cooked and drained black beans and yogurt - Mix them.
    • Add salt, turmeric powder, red chili pepper powder, coriander powder and garam masala powder. Give it a mix.
    • Add soaked and drained rice and give it a stir. Add water (for 1 cup rice, add 1.5 cups water) (here you can use the same beans cooked water)
    • Close the lid with sealing position, Cancel saute mode, Change to Manual/Pressure 5 minutes High Pressure.
    • After natural pressure release or 10 minutes - open the lid.
    • Garnish with cilantro and give a gentle mix.
    • Yummy Black Beans Pulao is Ready.
NOTE:
    • Here I use 6QT DUO instant pot.
    • To save the cooking time, you can cook the black beans and keep it in the refrigerator. You can store upto 5 days. It will reduce your cooking time to prepare this pilaf.
    • It can be served with raita or yogurt.