Fragrant, comforting, and easy to serve as a complete meal, Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala is a vegan, vegetarian Indian one pot meal made with coriander seeds, fennel seeds, and cumin seeds in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 35 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: One Pot meal
  • Cuisine: Indian

Ingredients

For the Pulao/Biryani Masala: Use whichever spices you have. Omitting 1 or 2 spices works fine.

  • 5 teaspoons coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1/2 tsp black peppercorns (use 1/3 tsp for less heat)
  • 1 bay leaf
  • 1 star anise
  • 1 black cardamom
  • 2 green cardamoms whole or seeds
  • 4 cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

For the pulao:

  • 3/4 cup white basmati rice
  • 1 tsp oil
  • 1/4 tsp cumin seeds
  • 1 cup chopped red onion
  • 1.5 tbsp garlic paste
  • 2 tsp ginger paste
  • 1/2 tsp turmeric
  • 1/4 to 1/2 tsp cayenne
  • 1.5 tbsp pulao/biryani masala home made (above or store bought)
  • 1 cup chopped tomato (1 large tomato)
  • 1 cup small chopped assorted vegetables (like chopped carrots, green beans, cauliflower etc.)
  • 15 oz can chickpeas (or 1.5 cups cooked or use other beans of choice)
  • 3/4 to 1 tsp salt
  • 1.5 cups water
  • cilantro, mint, lemon juice for garnish

Method

Make the Pulao/Biryani Masala:

  1. In a small skillet, dry roast all the whole spices through cloves over medium-low heat until they get fragrant and coriander seeds change color. (do not brown). Stir occasionally. This will take 1 to 3 minutes. Cool, transfer to a spice grinder and grind with the cinnamon and nutmeg. Keep aside or store in an airtight container. makes about 3 Tablespoons, half of which will be used for the pulao.

For the Pulao:

  1. Soak the basmati rice in water for about 15 minutes (the next few steps take that much time, so no planning needed).
  2. Heat oil in a pressure cooker over medium heat (IP on saute). Add cumin seeds and cook for a minute or until fragrant.
  3. Add onions, a generous pinch of salt and a generous pinch of sugar and cook until golden. 5 to 7 minutes. Add ginger, garlic, turmeric, cayenne, pulao masala and mix well. Cook for few seconds or until very fragrant. Add tomatoes and a tbsp of water and cook until the tomatoes are saucy. Mash the larger pieces. about 5 minutes.
  4. Add the vegetables, chickpeas and salt and mix well. Cook for a minute.
  5. Drain the rice, add to the pressure cooker. Add scant 1.5 cups of water and mix well. Close the lid and cook for 1 to 3 minute on Manual in Instant Pot (or cook for 1 whistle) - Depends on the type/brand of rice.
  6. Let the pressure release naturally. Add a dash of lemon juice and fluff. Taste and adjust salt if needed and mix. Garnish with cilantro and chopped mint. Serve with non dairy yogurt, raita, pickle or mango/mango salsa

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.