Instant Pot Chick Peas Biryani | Chana Pulao

Instant Pot Chick Peas Biryani | Chana Pulao

Instant Pot Chick Peas Biryani | Chana Pulao

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:


INSTRUCTIONS:
    To cook chickpeas:
    • 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.
Instant Pot Chick Peas Biryani | Chana Pulao

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.

Comments