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Easy Instant Pot Chana Pulao Recipe (Chickpeas Rice )



Chana pulao is a one-pot spiced, fragrant and delish chickpea rice made with fragrant basmati rice, white chickpeas, coconut milk and bold spices. This Indian chickpea rice makes for a filling, comforting and satisfying meal. 

This incredibly easy, delicious dish is perfect for a weeknight dinner and yet elegant enough to serve at a get together with guests. You can make this dish on the stovetop but I love making it in my Instant Pot.


I am using Organic Pure Basmati Rice by  Bloom Organic. It is naturally gluten-free and vegetarian dish that everybody in my family loves and craves for every now and then! 


  • 2 cups long grain organic basmati rice
  • 2 tbsp Ghee (or you can use any oil)
  • 2 cloves garlic, crushed
  • 1/3 inch piece ginger, crushed
  • 1 large/2 small bay leaves
  • ½ tsp whole black peppercorns
  • 1 tsp cumin seeds
  • 1- inch piece cinnamon stick
  • 5 whole cardamom
  • 1 cup cooked chickpeas, rinsed and drained
  • Salt, or to taste
  • 1 tsp. Sugar
  • 1 cup water
  • 1 cup coconut milk
  • 1/2 cup beresta (fried onion)


I will keep it extremely simple for all of you to follow. 

  1. Thoroughly wash the rice until the water comes out clear. Soak it in water for at least 30 minutes. Set aside.
  2. Turn on Instant Pot to high Sauté mode. Once it's hot enough add ghee. Add all the whole spices, stirring often, until fragrant. 
  3. Add the garlic and ginger and sauté for another minute or until the raw smell disappears.
  4. Add chickpeas and mix for another minute.
  5. Add salt and sugar.
  6. Drain the soaked rice and add it to the Instant Pot along with 1 cup of water and 1 cup of coconut milk. Mix gently. Taste the water – it should be a little saltier.
  7. Cancel sauté mode. Cover and pressure-cook on high for 8 minutes. Let it naturally release for 10 minutes. Fluff with a fork.
  8. Add fried onion and mix gently.
  9. Serve with any curry you like. Enjoy


1) If you don't have fried onion add onion slices with ginger garlic paste and fry till golden brown.
2) I added Pomegranate seeds for that extra burst of flavour but it is totally optional. Please do share your comments and pictures.


Recipe and Image submitted by: Momo Sengupta
Instagram: @pinchofbongs

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