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.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

Ingredients

To Cook Black Chickpeas

  • 1/2 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 3/4 cup))
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon garam masala
  • salt (to taste)
  • 1/4 cup mint leaves (roughly chopped)
  • 1/4 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)

Method

  1. 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."
  2. 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.
  3. 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.
  4. 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.
  5. Pressure Cook for 2 whistles on a medium-high flame, and turn off the flame. Allow the pressure to release naturally.
  6. 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.

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.