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5 from 6 votes

Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala

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
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: One Pot meal
Cuisine: Indian
Servings: 2
Author: Vegan Richa

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
US Customary - Metric

Instructions

Make the Pulao/Biryani Masala:

  • 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:

  • Soak the basmati rice in water for about 15 minutes (the next few steps take that much time, so no planning needed).
  • Heat oil in a pressure cooker over medium heat (IP on saute). Add cumin seeds and cook for a minute or until fragrant.
  • 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.
  • Add the vegetables, chickpeas and salt and mix well. Cook for a minute.
  • 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.
  • 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

Notes

To make in a saucepan instead:
Follow steps 1 to 3 in a saucepan. At step 4, add the veggies and chickpeas, cover and cook for 6 minutes or until the vegetables are somewhat crisp al dente.
At step 5, add 1.5 cups water and mix. Reduce heat to medium-low, cover and cook for 18 minutes, or until the rice looks dry on the top. Let it sit for a few minutes, then open the lid and fluff.
Nutritional values based on one serving

Nutrition

Calories: 764kcal | Carbohydrates: 142g | Protein: 30g | Fat: 10g | Saturated Fat: 1g | Sodium: 398mg | Potassium: 1261mg | Fiber: 26g | Sugar: 13g | Vitamin A: 5220IU | Vitamin C: 29.1mg | Calcium: 273mg | Iron: 11.4mg