Chana Pulao #SundayFunday

I made this delicious Rice Pilaf with Chickpeas in the Instant Pot.  It makes a hearty meatless meal on its own, but we enjoyed it as a side to our Vietnamese-style baked chicken, which I will be featuring in our next Eat the World Challenge.

The Sunday Funday Bloggers are sharing South Asian Cuisine today......

Mayuri of Mayuri's Jikoni is hosting this month and invited us to join her in exploring South Asian cuisine.  This dish has roots in both Pakistan and India and captures all the warm flavors we associate with their cuisine.

Let's see what the others brought to the table.......

• Aloo Paratha by Karen's Kitchen Stories
• Chana Pulao by A Day in the Life on the Farm
• Chicken Biryani by Amy's Cooking Adventures
• Fihunu Mas - Whole Roasted Fish from the Maldives by Culinary Cam
• Kala Bhuna - Bengali Spiced Beef Stew by A Messy Kitchen
• Keto Ema Datshi by Sneha's Recipe
• Oxtail Nihari by Food Lust People Love
• Sheer Khurma by Mayuri's Jikoni

This dish comes together in less than an hour: use the Instant Pot to sauté your vegetables and aromatics, then add the canned chickpeas and rice.  Pressure cook for 6 minutes on high, then let the steam release naturally for 15 minutes, and serve.

Rice, Pilaf, Chickpeas, Garbanzo Beans, Meatless, Entree, Side Dish

Rice

Indian

Yield: 4 main course or 8 side dish

Author: Wendy Klik

Chana Pulau (Chickpea Pilaf)

Tender Basmati Rice flavored with warm Indian spices and studded with Chickpeas.

Prep time: 20 MinCook time: 6 MinInactive time: 15 MinTotal time: 41 Min

Ingredients

• 1 1/2 c. Basmati rice
• 2 T. vegetable oil
• 1 T. butter
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 t. ginger paste
• 1 Serrano chile, seeded and minced
• 1 large bay leaf
• 5-6 whole black peppercorns
• 1 cinnamon stick
• 5 whole cloves
• 1 t. ground cardamon
• 1 t. ground cumin
• 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
• 2 t. salt
• 2 c. water

Instructions

1. Rinse the rice until the water runs clear. Place it in a bowl and cover with water. Set aside.
2. Turn the Instant Pot to the sauté setting. Once hot, add the oil and butter. When the butter melts, add the onions and cook, stirring often, until caramelized, about 10 minutes for a deep golden brown.
3. Add the garlic, ginger, and Serrano pepper. Saute for a minute or two, then deglaze the pan with 1/4 c. of water.
4. When the water evaporates, add the bay leaf, peppercorns, cloves, cinnamon stick, cardamom, and cumin. Stir in the chickpeas.
5. Drain the rice and add to the pot with 2 cups of water. Stir to combine, making sure the water covers everything. Seal the pot and cook on high pressure for 6 minutes. Let the steam release naturally for 15 minutes, then manually release any remaining steam and open the pot.
6. Fluff the rice, remove to a serving platter, and serve. I removed the whole spices before serving, but I have enjoyed this meal at Indian Restaurants where they leave the spices in.

Notes

Adapted from a recipe found at Tea for Turmeric

Nutrition Facts

Calories

461

Fat (grams)

13 g

Sat. Fat (grams)

3 g

Carbs (grams)

76 g

Fiber (grams)

7 g

Net carbs

68 g

Sugar (grams)

1 g

Protein (grams)

11 g

Sodium (milligrams)

1514 mg

Cholesterol (grams)

8 mg

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