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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
- 3 cloves
- 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.
Very good and easy to make
Richa, I used to make this all the time as it was hubby’s fave. Unfortunately he is in a nursing home now and I am cooking at home for one. If I make the usual quantity, could I freeze it in single portions and then reheat in the microwave? I am trying to pre-prepare my own ‘ready meals’ rather than relying on shop bought stuff so much. Many thanks.
Yes you can do that for most stews or moist grain and bean meals. Just freeze individual portions in containers that don’t have too much space above the stew
Delicious and hearty one pot meal,
those are the best kind, right?
This recipe is amazing! I had actually already just cooked some black eyed peas and had rice left over from lunch before I came across this recipe. I followed steps 1-3 then added a little water and let it cook on med-low until the veggies were tender. I didn’t pay attention to how much water I used. I just put in the amount that looked right for everything to simmer. Then I stirred in the beans and rice and adjusted the salt and spices to suit my taste. It worked great!
perfect timing – leftovers have so much potential. thank you
Can you use quick cooking brown basmati rice? Also if I don’t have cloves can I sub anything?
sure – just omit the pre-soaking step
I’ve made this numerous times . It’s easy and always turns out perfect. Great Instant Pot meal that requires little prep and cleanup, so perfect for weeknights.
Ooh I’m so glad! Thank you for the great review!
This was nutritious and delicious! Omg the flavors are amazing. Love this, might be my new weekly Fav! I only changed one thing.. I used vegetable broth instead of water. Even the kids loved it!
Thank you! 😊
So glad you enjoyed this! Thanks for stopping by!
Very good. I made this on the stove top following those directions. I only had canned black eyed peas so they were added in the last 10 minutes. I also had 1 cup of chopped carrots to use up from another Vegan Richa recipe so I threw those in. So far we are loving her recipes!
Yay!
Hello: By soaking in hot water, do you mean in boiling water? Thank you.
I made this recipe today exactly as written. I did double it. Soaked the black eyed peas and the brown basmati for 20 min. in hot water and cooked everything with 3 cups of water for 19 min. Though, since I doubled it I used a can of petite diced tomatoes.
Normally I am not a fan a black eyed peas, but I love garam masala, so I thought it has to be good. While eating I came across some “al dente” pieces and I thought those were black eyes peas not cooked through, but later I remembered the peanuts….I guess those were peanuts I was biting into. 🙂
Me and my husband both liked it and I am glad that I doubled it, because I love leftovers! I want to try it with different spices like you suggested and maybe other beans as well.
Thank you so much for your delicious recipes!
awesome