Curried Chickpea Fried Rice in a Jar is the perfect homemade food gift that can be made with pantry staple ingredients you might already have! This One Pot recipe be made in the Instant Pot or using a regular pot. Gluten-free & refined sugar-free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: dinner
  • Cuisine: Chinese

Ingredients

To add to the jar:

  • 1 1/2 cups white basmati rice

For the spices:

  • 1 tablespoon onion flakes
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt (You can leave the salt out so people can decide how much they want to add)
  • 2 bay leaves
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne or Indian red chili powder
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon poultry seasoning, optional (or add 1/4 teaspoon oregano and 1/4 teaspoon sage)
  • generous pinches of ground clove and nutmeg, optional

For the rest of the ingredients:

  • 15 ounce can of chickpeas
  • 1 3/4 cups of water or vegetable broth (or use 1 cup water/broth and 1 cup light coconut milk)
  • 1 1/2 to 2 cups of chopped quick cooking vegetables of choice
  • 1 tablespoon soy sauce or tamari,optional

Method

  1. You need 1 large quart size mason jar and a smaller jar for the spices for this jar gift. We keep the rice and spices separate so that the rice can be washed before using.
  2. Add the rice to the large mason jar. To the smaller jar, add all of the spices, and salt if using, and close the lid. (You can add 2-3 teaspoons of your favorite curry powder or garam masala instead of all of the spices). Add this spice jar to the larger jar.
  3. Gift this large jar with a can of chickpeas or any other beans that you want to gift with. Tie up some bows, write the instructions, and gift it.
  4. To use this jar, take the small jar out of the larger jar. Empty the rice into a bowl. Add some water and wash the rice, drain, add more water and soak for at least 15 minutes.
  5. Open up the can of chickpeas. Drain and wash them and set aside.
  6. Oil your instant pot really well then add in your drained rice. Add all of the spices. Add the chickpeas. You can add in your chopped vegetables and soy sauce if using. I like to use a mix of carrots, peas, peppers, beans. You can also add in 1 or 2 chopped tomato if you like. Then add in the water and mix really well.
  7. If you want the rice to be really separate then 1 3/4 cup is the amount the water you want to use. The rice will be fluffy like fried rice. If you want it to be softer, then use 2 cups of water.
  8. Mix really well then close the lid and pressure cook for 6 minutes. Then let the pressure release for 8 minutes and then quick release.
  9. Fluff up the rice really well and then remove the inner pot from the instant pot because the plate at the bottom stays hot and it will keep cooking the rice and can overcook the rice.
  10. Serve with some non dairy yogurt or chutneys of choice or any of Dals or curries.

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.