Kala Chana Pulao (One Pot Pressure Cooker)
High-Protein Kala Chana Pulao is an easy one-pot rice dish made with black chickpeas (kala chana), fragrant basmati rice, and warm Indian spices in the pressure cooker. It's perfect for a healthy weeknight dinner.
Servings 2
Calories
Ingredients
To Cook Black Chickpeas
- ½ cup black chickpeas
- 2 cups water
- 1 pinch salt
For Pulao
- 2 tablespoons oil (or ghee)
- 1 bay leaf
- 2-3 cloves
- 2 cardamoms
- 1 inch cinnamon stick
- 1 star anise
- 1 teaspoon cumin seeds
- 1 large red onions (about 1 cup)
- 1 tablespoon ginger garlic minced
- 2 green chilies sliced
- 1 large tomato (about ¾ cup)
- ¼ teaspoon turmeric
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala
- salt to taste
- ¼ cup mint leaves roughly chopped
- ¼ cup coriander leaves roughly chopped
- 1 cup white basmati rice
- 1.5 cups water
- 1 tablespoon lemon juice optional
- 2 tablespoons coriander leaves finely chopped
Instructions
- Rinse and soak ½ cup of black chana for 6-8 hours or overnight. Transfer it to an Instant pot pressure cooker, add water and salt. Pressure cook on HIGH for 30 minutes. Here is a detailed recipes "how to cook black chickpeas in the instant pot".If using a stovetop pressure cooker, cook on medium flame for 4-5 whistles. Once it's done, strain the water and keep the kala chana aside."½ cup dried kala chana yields approximately 1½ cups cooked black chickpeas."
- Press the SAUTE button on the Instant Pot. Heat oil (or ghee) and add the following whole spices: cinnamon stick, cardamom, cloves, bay leaf, star anise, cumin seeds. Sauté for a few seconds or until aromatic.Next, add sliced onions and sauté until they turn light brown.
- Then add minced ginger and garlic, green chilies, and sauté for a few seconds.Add chopped tomatoes and spices like red chili powder, turmeric, coriander powder, cumin powder, garam masala, and salt. Cook until the tomatoes turn soft.
- Next, add mint leaves and coriander leaves, and cook the mixture for a minute until the leaves wilt.Next, add 1 to 1½ cups cooked kala chana, rinsed basmati rice, water, and salt. Mix well to combine.
- Pressure Cook for 2 whistles on a medium-high flame, and turn off the flame. Allow the pressure to release naturally.
- Add lemon juice (optional) and coriander leaves, then gently mix with a ladle. Kala chana pulao is ready, serve with yogurt, raita, or any curry.
