Chickpea Rice Pulao with Pulao/Biryani Masala. Easy One Pot meal w/ chickpeas, basmati rice and vegetables. Vegan Gluten-free Soy-free Nut-free Recipe. Can be made oil-free

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.