Instant Pot Brown Rice Chana Pulao
Brown Rice Chana Pulao made in the Instant Pot Fragrant rice cooked with spices chickpeas makes this a wholesome and hearty meal Vegan and gluten-free
Brown Rice Chana Pulao made in the Instant Pot Fragrant rice cooked with spices chickpeas makes this a wholesome and hearty meal Vegan and gluten-free
- 2 tablespoons chopped cilantro
- 2 teaspoons ginger garlic paste
- 1/2 teaspoon garam masala
- 1/2 teaspoon smoked paprika
- 1 teaspoon cumin seeds
- 1 stick
- 1 leaf
- 2-3 cloves
- 3/4 teaspoon salt (or to taste)
- 1.5 tablespoons oil (22 ml i used avocado oil)
- 3-4 green cardamom
- 1 medium red onion (sliced)
- 1-2 green chilies (sliced adjust to taste)
- 1.25 cups water (10 oz)
- 1 cup brown rice` (195 grams rinsed and drained)
- 1/2 cup raw chickpeas (soaked overnight or use 1.25 cups canned chickpeas)
- half lemon (juice of)
- Carbohydrate 0.61246136675759 g
- Cholesterol 80.9833333333333 mg
- Fat 30.7497455125118 g
- Fiber 0.218301714468248 g
- Protein 0.506686068115765 g
- Saturated Fat 19.3671222221996 g
- Serving Size 1 1 Serving (41g)
- Sodium 800.01094444199 mg
- Sugar 0.394159652289342 g
- Trans Fat 2.16773773499411 g
- Calories 274 calories
Step-by-step
- Rinse the brown rice and drain the water using a colander. Set it aside. Also make sure your chickpeas are soaked overnight or for 4 hours at least.
- Press the saute button on the instant pot. Once it displays hot, add the oil and then add the whole spices - bay leaf, cinnamon stick, cloves, green cardamom and cumin seeds.
- Saute for few seconds until the spices sizzle.
- Then add the sliced onion and green chili. Saute for 2 to 3 minutes until the onions are soft.
- Add the ginger-garlic paste and saute for 1 to 2 minutes.
- Then add the water and deglaze the pot. Scrape the bottom of the pot with a wooden spatula, removing all brown bits from the bottom.
- Add the rinsed and drained brown rice, soaked chickpeas, smoked paprika, garam masala and salt. Stir to combine, rice should be submerged under water.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 22 minutes, with the pressure valve in the sealing position.
- Let the pressure release naturally.
- Open the pot and fluff the pulao with a fork. Add chopped cilantro and juice of half lemon.
- Serve brown rice chana pulao with yogurt on the side.
My Simple Instant Pot Brown Rice Chana Pulao
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are a blur of school pick-ups, homework battles, and the ever-present question: "What's for dinner?" I used to stress about getting a nutritious meal on the table, often resorting to quick, less-than-ideal options. That all changed when I discovered the magic of my Instant Pot. This incredible appliance has become my secret weapon in the kitchen, allowing me to whip up flavorful, wholesome meals in a fraction of the time.
This recipe for Instant Pot Brown Rice Chana Pulao is a perfect example of how the Instant Pot simplifies my life. It's a vibrant, flavorful dish that's both healthy and satisfying. The brown rice provides a good source of fiber, the chickpeas offer protein, and the aromatic spices add a delicious depth of flavor. Best of all, it takes barely any time to prepare! The Instant Pot does all the heavy lifting, leaving me free to focus on other things – like spending quality time with my family or finally tackling that ever-growing pile of laundry.
The beauty of this dish lies in its versatility. I often adapt it to whatever vegetables I have on hand. Sometimes I add chopped carrots, peas, or spinach for extra nutrients and color. Other times, I experiment with different spice combinations to create unique flavor profiles. The possibilities are endless, making it a perfect recipe to personalize to your taste. It's a complete meal, hearty and flavorful, and so incredibly easy to make – a true win for busy weeknights.
Beyond the Recipe: The Joy of Simple Cooking
For me, cooking isn't just about nourishment; it's about creating memories and fostering a sense of connection. The aroma of spices simmering in the Instant Pot fills my kitchen with warmth, a comforting reminder of home. Sharing this meal with my family – seeing their faces light up as they savor each bite – makes all the effort worthwhile. It's a small act of love, a way of showing them that I care. The Instant Pot has helped me find joy in the simple act of cooking, allowing me to prioritize the things that truly matter.
Tips and Variations
For a spicier kick: Add more green chilies or a pinch of cayenne pepper.
For extra vegetables: Throw in some chopped carrots, peas, or spinach during the sauteing process.
For a creamier texture: Stir in a dollop of coconut milk or yogurt at the end.
Make it ahead: This pulao tastes even better the next day, making it a great option for meal prepping.
This Instant Pot Brown Rice Chana Pulao is more than just a recipe; it's a symbol of efficient cooking, healthy eating, and family time. It’s a testament to the idea that even busy lives can accommodate delicious and nourishing meals, proving that good food doesn't have to be complicated.
Ingredients You'll Need:
- Brown rice
- Chickpeas (soaked or canned)
- Onion
- Ginger-garlic paste
- Spices (bay leaf, cinnamon, cloves, cardamom, cumin, smoked paprika, garam masala)
- Oil
- Cilantro
- Lemon
- Salt
- Water
Enjoy your delicious and effortless Instant Pot Brown Rice Chana Pulao!
