INGREDIENTS:
- 2 cups Basmati Rice
- 1 cup chick peas /chana
- 2 tsp ghee
- 3 tsp oil
- 2 cups chopped onion
- 1 tsp ginger garlic paste
- 2 chopped tomatoes
- 2 serrano pepper/ green chilies
- 1 cup mint
- 1/2 cup yogurt
- 2¾ cup water
- Salt to taste
- Cilantro chopped
- Powder:
- 1/2 tsp turmeric powder
- 2 tsp red chili powder
- 2 tsp coriander / dhaniya powder
- 1 tsp garam masala powder
- Tadka/ Tempering:
- 2 Bay Leaves
- 2 Cloves
- 2 stick Cinnamon
- 1 Cardamom
- 2 Star Anise
- 2 tsp Cumin Seeds
- Dagad phool
STEP BY STEP VIDEO:
Check these other Instant pot Rice Varieties :
INSTRUCTIONS:
- Soak the chick peas overnight. Next day clean and drain the water. Add fresh water and salt. (1 cup chick peas: 1 cup water)
- 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 cook chickpeas:
To make Pulao:
- Rince and soak the basmati rice for 20 minutes.
- Turn on instant pot - saute mode
- Add 5 tsp ghee/oil.
- When ghee is hot, add bay leaves, cloves, cinnamon, cardamom, star anise, dagad phool 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 salt, turmeric powder, red chili pepper powder, coriander powder and garam masala powder. Give it a mix.
- Add cooked and drained chickpeas - Mix them.
- Add soaked and drained rice and give it a stir. Add water and yogurt (for 1 cup rice, add 1.5 cups water) (here you can use the cooked chana 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 quick release - open the lid.
- Garnish with cilantro and ghee - Give a gentle mix.
- Yummy Chick peas pulao is Ready.
NOTE:
- Here I use 6QT DUO instant pot.
- To save the cooking time, you can cook the chick peas 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.