Instant Pot Brown Rice Chana Pulao Recipe

Brown Rice Chana Pulao made in the Instant Pot — an easy, one-pot meal of fragrant brown rice, chickpeas and warm spices.

This dish is perfect for busy days and is both vegan and gluten-free.

If you enjoy Instant Pot vegetarian and vegan recipes, consider joining the Instant Pot Vegetarian Recipes Facebook group to share and discover ideas from cooks around the web.

I love one-pot meals, which is why the Instant Pot is such a favorite of mine. Fewer dishes and less fuss make weeknight cooking faster and more enjoyable.

Pulao (or pilaf) is something I cook often — aromatic, spiced rice that welcomes many different vegetables and additions. For this version I used chickpeas to make Chana Pulao, and swapped white rice for brown rice for added heartiness and nutrition. The result was delicious.

Brown rice pairs beautifully with many savory dishes, and when cooked in the Instant Pot it comes out consistently well. If you typically avoid brown rice in pulaos, give this a try — the texture and flavor are satisfying, and the pulao works fine on its own or served with yogurt.

This Brown Rice Chana Pulao

✓ is a one-pot Instant Pot meal

✓ vegan and gluten-free

✓ wholesome and filling for lunch or dinner

✓ packs well for meals on the go

The recipe begins with whole spices to build fragrance — bay leaf, cinnamon, cloves, green cardamom and cumin seeds. If you don’t have every spice on hand you can omit a few or add alternatives like black cardamom or whole peppercorns. For seasoning I used smoked paprika and garam masala along with salt, and finished the pulao with fresh cilantro and a squeeze of lemon.

For the chickpeas I used dried chickpeas that were soaked overnight. Canned chickpeas work too if you’re short on time — simply substitute the appropriate amount. If using dried chickpeas, make sure they are soaked for at least four hours before cooking.

This recipe works well with long-grain brown rice such as brown basmati or jasmine brown rice. Short-grain brown rice should be fine as well.

Stovetop Pressure Cooker and Stovetop Options

If you don’t have an electric pressure cooker, you can make this pulao in a traditional stovetop pressure cooker. Use about 1.5–2 cups (12–16 oz) of water instead of the 1.25 cups called for in the Instant Pot version. Cook for two whistles on high, then reduce to low and simmer for another 25–30 minutes.

To make this in a regular pan, follow the same steps, use 2 cups of water, bring to a boil, then add the rice, chickpeas and spices, cover and simmer on low-medium heat for around 45 minutes until the rice and chickpeas are tender.

Method

Rinse the brown rice and drain well. Ensure chickpeas are soaked overnight or for at least 4 hours.

1. Press the Sauté function on the Instant Pot. When it reads “Hot,” add oil and the whole spices: bay leaf, cinnamon stick, cloves, green cardamom and cumin seeds. Sauté briefly until fragrant.

2. Add the sliced onion and green chili. Sauté 2–3 minutes until the onion softens.

3. Add ginger-garlic paste and sauté 1–2 minutes.

4. Pour in the water and deglaze the pot, scraping any brown bits from the bottom with a wooden spatula.

5. Add the rinsed brown rice, soaked chickpeas, smoked paprika, garam masala and salt. Stir to combine; the rice should be submerged.

6. Close the lid and set the Instant Pot to Manual/Pressure Cook on High for 22 minutes with the valve in sealing position. Allow natural pressure release.

7. Open the pot and fluff the pulao with a fork.

8. Stir in chopped cilantro and the juice of half a lemon.

Serve the brown rice chana pulao warm, with yogurt or your preferred accompaniments.

If you try this Instant Pot Brown Rice Chana Pulao, please share your feedback and rating.