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
Servings: 2
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
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
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