This post contains affiliate links. Please see our disclosure policy.
Instant Pot Black Eyed Peas Rice Pulao – Brown Rice Lobia Pulao. Black Eyes Peas and Rice cooked with spices and veggies. Saucepan option. Vegan Gluten free 1 Pot Soy free Recipe Nut free option
I love beans + rice and and I love roasted peanuts or other nuts in pulao(spiced rice). This version uses black eyed peas and brown rice and is a mix of a few pulao styles across Indian cuisine. Add whichever spices you have(other cuisines blends work too!), and veggies of choice.
Black eyed Peas (Lobia/Chawli/Raungi) are often ignored in favor of various chickpeas or split peas. But these beans are so smooth and soft and have their own fantastic flavor. Try them in curries, pizza(yes!), stir fry/hash and in this easy 1 Pot meal.
More Instant Pot Meals
- IP Red Lentil Chili. GF
- Instant Pot Mushroom Risotto. No standing and stirring needed! GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation. Omit the nuts if you wish. Use a few tbsp sunflower seeds or dalia (split roasted chickpeas, you can find them at the Indian store or online). Serve with pita bread or garlic bread or papadums.
Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao
Ingredients
- 1/2 cup uncooked/dry black eyed peas
- 2/3 cup brown basmati rice
- 1 tsp oil
- 1/3 tsp cumin seeds
- 1/3 tsp mustard seeds
- 1 to 3 cloves, (use fewer when doubling)
- 1/4 cup raw or roasted peanuts, , or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree)
- 1/2 onion, chopped
- 5 cloves of garlic, chopped
- 1/2 inch ginger, chopped
- 1/2 hot green chile, optional
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 to 1 tsp garam masala, or 1 to 1.5 tsp biryani masala
- 1/3 tsp cayenne, less or more to preference
- 1 large tomato chopped
- 1/2 bell pepper, chopped, or other veggies
- 1 3/4 cup water
- 3/4 to 1 tsp salt
- lemon juice, , cilantro for garnish
Instructions
- Soak the black eyed peas and basmati rice in hot water for 20-30 minutes. In the meanwhile, prep and follow the next steps.
- Press saute mode on IP. Add oil and let it get hot. Add the seeds and cloves and cook for half a minute. Add the nuts and cook for a minute to roast. Add the onion, ginger, garlic, and chile and a pinch of salt and cook for 2 minutes. Stir occasionally.
- Add the ground spices (turmeric through cayenne) and mix in. Add the tomato and peppers and mix in. Cook for a minute.
- Drain the black eyed peas and rice and add to the pot. Add water and salt and mix in.
- Pressure cook for 18 to 20 minutes. Let the pressure release naturally.
- Taste and adjust salt. Add more garam masala or other spices if needed and mix in.
- Add a good dash of lemon and cilantro, some chopped red onion and serve with pappadum or crackers. I also like the pulao with some kachumbar salad.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this recipe today for New Years, and I must have gotten my measurements wrong with all the spices because it’s WAY too overseasoned. (I’ve used your recipes for years and they’re always perfect on the spices, so I know I messed something up.) Do you have any recommendations on how I could salvage this dish? (I already added some white beans, but it’s still too strong. Do I just keep adding beans and rice until it matches my level of season?) Thanks for your help!!
Hmmmthats odd. Maybe your garam masala is stronger. Could you add more info about what you mean by overseasone? You can add some baked or boiled potatoes and they’ll absorb the salt and seasonings.
At first I thought it was over-salted, but I used almost NO salt at all (less than 1/8 tsp) for a HUGE pot, tripled recipe, so it’s not salt. My partner says the seasoning is too concentrated. It’s kind of like when I lick some spice (by itself, out of the jar) that smells so good, but of course it tastes terrible on the tongue. It tastes different than it smells.
Hmm most spices should be ok with the triples amount of ingredients. There should be a whole lot of black eyed peas and rice when tripled. The only one that might be a bit more is the whole clove. Did you use 9 cloves? What amount of black eyed peas, rice and spices did you use?
Yes, I used 9 cloves. I may have had issues because I mixed in pre-made rice at the end (and triple-tripled the amount, since 1c dry rice = 3c prepared rice). And I used fresh black-eyed peas (and more than doubled the amount, plus added 2 cans cannellini beans). I probably just changed too many things. I ended up making some bamboo rice last night and mixing it in, plus topping it with some almond ‘ricotta’, and it ended up being tasty. I’ll try the recipe again in the future with dry beans, dry rice, and follow the steps exactly. 🙂 Thank you for your help!