![]() Saute for 2 to 3 minutes until the onions are soft.ģ- Add the ginger-garlic paste and saute for 1 to 2 minutes.Ĥ- Then add the water and deglaze the pot. Saute for few seconds until the spices sizzle.Ģ- Then add the sliced onion and green chili. Once it displays hot, add the oil and then add the whole spices – bay leaf, cinnamon stick, cloves, green cardamom and cumin seeds. Also make sure your chickpeas are soaked overnight or for 4 hours at least.ġ- Press the saute button on the instant pot. Rinse the brown rice and drain the water using a colander. Then add the rice, chickpeas, spices, cover with a lid and cook on low-medium heat for around 45 minutes. If you want to make this in a pan on stove top, again follow all the steps as it and add 2 cups water, bring to a boil. Follow the same steps and add around 1.5-2 cups (12-16 oz) water in place of 1.25 (10 oz) as mentioned in this recipe.Ĭook for 2 whistles on high heat and then lower the heat and cook for another 25-30 minutes on low heat. Yes, you can easily make this chana pulao in your traditional pressure cooker. Making Chana Pulao on Stove Top Pressure CookerĬan this recipe be made on a traditional stove top pressure cooker if you don’t have an instant pot or electric one? I am sure it will be okay with short grain as well. This recipe works well with jasmine brown rice or basmati brown rice. If you plan to use raw chickpeas, make sure to soak them for 4 hours at least. You can use canned chickpeas if you like, just follow the same recipe as it is and use canned chickpeas in place of soaked. In India, we didn’t really have a concept of canned food and it’s still not very common. I do use canned chickpeas when I am in a hurry but usually I try to use raw beans and chickpeas since that’s what I grew up with. Some fresh cilantro and squeeze of lemon juice and this was as good as it can get.įor this chana pulao recipe, I used raw chickpeas which I soaked overnight. Other than the whole spices, the only two spices that I have added to this chana pulao is smoked paprika and garam masala. Or add other spices if you want like black cardamom, whole peppercorns. You can skip some of these if you don’t have them. I used a whole bunch of whole spices like bay leaf, cinnamon, cloves, green cardamom and cumin seeds. ✓ is a one-pot meal made in the instant potĪs with most pulao, the recipe starts with spices. I enjoyed it with a side of yogurt but it was really good on it’s own as well. It turned out to be a hearty meal which was packed with flavors. But this time around, I thought of making it more wholesome and so swapped the white rice with brown rice. However, I don’t usually make pulao or biryanis with brown rice. I really love brown rice with my Asian food and now I make it so much more often, thanks to my perfect brown rice instant pot recipe! Comes out perfect each time. And for a change I used brown rice in place of white and guess what? It turned out really good! This time around I made Chana Pulao made with chickpeas. It’s fragrant with spices and you can basically add any veggies to make it a hearty and complete meal. Pulao (or pilaf) is something that I often make. Cleaning dishes is just not my thing so if there’s a chance to cook everything in one pot, you can be pretty sure that I will do just that. I love one pot meals and that’s the reason I love my Instant Pot so much. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group shares/features vegetarian instant pot recipes and ideas from all around the web!
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