Garbanzo Beans Pulav | Instant Pot Chole Pulav

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Garbanzo Beans Pulav – Delicious, protein-rich and a healthy lunch box pulav recipe with garbanzo beans and chole masala. This one-pot vegan recipe is also popularly known as chana pulao, channa biryani, channa pilaf, chole pulav, chole biryani. Check out how to prepare this fragrant garbanzo beans pulav in instant pot and pressure cooker with stey by step photos.

We are stepping into the second week of this “A to Z kid-friendly lunch box” recipe marathon. Chole pulav recipe is one of our family favorites, and it’s an easy recipe to prepare as well. Being a vegetarian, I always look for protein-rich recipes. And of course, this is one among them. If you have cooked garbanzo beans or if you opt for canned garbanzo beans, you can make in less than 30 minutes. Be it pressure cooker or instant pot, all you need is just 30 minutes for this recipe.I used the Kerala fame matta rice for this pulav. I did not plan that way, but on an impulse, I went ahead and used matta rice. I was a bit skeptical about kiddo’s reaction. I am glad that he did not say no like how he did for quinoa. Yes, he does not prefer plain quinoa. Even though he didn’t say no, I felt he did not relish it much like other pulav. So I made a point to mix with either basmati or sona masoori next time.

With matta rice, even with the small portion, you will feel full. And precisely that’s what happened to us too. So if you are following a strict diet, this matta rice could be your best bet. As getting acquired to matta rice might take some time, you can mix with your other favorite rice variety.

I just included some carrots for color and crunch. But you can skip or add more veggies of your choice. Please do check the notes section for some tips and variations. Now without any further ado, let’s learn how to prepare this garbanzo beans rice in instant pot (with step by step photos) and pressure cooker.

Garbanzo Beans Pulav | Instant Pot Chole Pulav

Delicious, protein-rich and a healthy vegan lunch box pulav recipe with garbanzo beans and chole masala.

Ingredients:

• Garbanzo Beans – 1/2 cup
• Water – 2 cups + 3 cups
• Onion – 1
• Tomatoes – 2
• Ginger – 1/2 inch piece
• Carrot – 1
• Matta Rice – 1.5 cups
• Oil – 2 tsps
• Cumin Seeds – 1 tsp
• Red Chili Powder – 1/2 tsp
• Turmeric Rice – 1/4 tsp
• Chole Powder – 1 tsp
• Garam Masala – 1/2 tsp
• Salt – 1.5 tsp
• Chopped Cilantro – 1/4 cup

Garbanzo Beans Soaking:

• If using dried garbanzo beans, wash and soak them for at least half an hour if your planning to make this pulav in instantpot or make sure you soak it for 6 to 7 hours.

Method:

Instant Pot Method:

• For this recipe, I soaked the garbanzo beans for 2 hours, and while chopping the veggies, I cooked the chole in the instantpot.

• For 1/2 cup of channa, I used 2 cups of water and cooked for 5 minutes in manual mode in high pressure and released the pressure quickly after 3 minutes.
• While the channa is cooking, cut the onion, tomato, ginger, and carrot.
• Transfer the channa from the instantpot after the quick pressure release, and you can save the channa cooked water.

• Set the IP in saute mode and when it is hot, add the oil.

• Then add the ginger and cumin seeds and saute for 30 seconds.
• Now add the chopped onion and saute until it is translucent.

• At this stage, add the tomatoes, carrots, and all the dry spices include turmeric powder, red chili powder, chole masala, garam masala, and salt.

• Mix well and add the cooked garbanzo beans and cilantro.

• Let it cook for a couple of minutes and then add the washed matta rice.

• Now add the three cups of water, including the garbanzo beans water if you have reserved it.

• Close the IP lid with vent sealed and cook in a high-pressure manual mode for 5 minutes, and you can release the pressure normally or release it any time after 3 minutes.

• Open the lid carefully and mix the rice gently.

Garbanzo beans pulav is ready. Serve hot with raita of your choice.

Pressure Cooker Method:

• Make sure you soak the beans for 6 hours and pressure cook it for just one whistle and set aside. Do not drain the water.
• Meanwhile, cut the onion, tomato, ginger, and carrot.
• Now heat the pressure pan or cooker and when it is hot, add the oil.
• Then add the ginger and cumin seeds and saute for 30 seconds.
• Now add the chopped onion and saute until it is translucent.
• At this stage, add the tomatoes, carrots, and all the dry spices include turmeric powder, red chili powder, chole masala, garam masala, and salt.
• Mix well and add the cooked garbanzo beans and cilantro.
• Let it cook for a couple of minutes and then add the washed matta rice.
• Now add the three cups of water, including the garbanzo beans water if you have reserved it.
• Pressure cook this for three whistles and let the pressure drop naturally.
• Gently mix the rice after opening the lid.

Notes:

• You can add peas, beans, potato along with carrots.
• I did not use any garlic for this recipe. But you can include chopped garlic or ginger garlic paste.
• If using canned beans, make sure you drain the water and rinse the beans thoroughly.
• I used matta rice for this recipe, but you can replace it with sona masoori or boiled rice or basmati rice.
• Chole masala adds a unique flavor to the recipe, and I did not add any mint.
• One tbsp of dry mint or 10 to 15 fresh mint leaves will add more flavor to this recipe.

Print Recipe

5 from 1 vote

Garbanzo Beans Pulav | Instant Pot Chole Pulav

Delicious, protein-rich and a healthy vegan lunch box pulav recipe with garbanzo beans and chole masala

Prep Time2 hrs

Cook Time30 mins

Soaking Time2 hrs

Total Time2 hrs 30 mins

Course: Main Course

Cuisine: North Indian

Servings: 5

Author: Srividhya G

Ingredients

• Garbanzo Beans - 1/2 cup
• Water - 2 cups + 3 cups
• Onion - 1
• Tomatoes - 2
• Ginger - 1/2 inch piece
• Carrot - 1
• Matta Rice - 1.5 cups
• Oil - 2 tsps
• Cumin Seeds - 1 tsp
• Red Chili Powder - 1/2 tsp
• Turmeric Rice - 1/4 tsp
• Chole Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt - 1.5 tsp
• Chopped Cilantro - 1/4 cup

Instructions

Garbanzo Beans Soaking:

• If using dried garbanzo beans, wash and soak them for at least half an hour if your planning to make this pulav in instantpot or make sure you soak it for 6 to 7 hours.

Method:

Instant Pot Method:

• For this recipe, I soaked the garbanzo beans for 2 hours, and while chopping the veggies, I cooked the chole in the instantpot.
• For 1/2 cup of channa, I used 2 cups of water and cooked for 5 minutes in manual mode in high pressure and released the pressure quickly after 3 minutes.
• While the channa is cooking, cut the onion, tomato, ginger, and carrot.
• Transfer the channa from the instantpot after the quick pressure release, and you can save the channa cooked water.
• Set the IP in saute mode and when it is hot, add the oil.
• Then add the ginger and cumin seeds and saute for 30 seconds.
• Now add the chopped onion and saute until it is translucent.
• At this stage, add the tomatoes, carrots, and all the dry spices include turmeric powder, red chili powder, chole masala, garam masala, and salt.
• Mix well and add the cooked garbanzo beans and cilantro.
• Let it cook for a couple of minutes and then add the washed matta rice.
• Now add the three cups of water, including the garbanzo beans water if you have reserved it.
• Close the IP lid with vent sealed and cook in a high-pressure manual mode for 5 minutes, and you can release the pressure normally or release it any time after 3 minutes.
• Open the lid carefully and mix the rice gently.
• Garbanzo beans pulav is ready. Serve hot with raita of your choice.

Pressure Cooker Method:

• Make sure you soak the beans for 6 hours and pressure cook it for just one whistle and set aside. Do not drain the water.
• Meanwhile, cut the onion, tomato, ginger, and carrot.
• Now heat the pressure pan or cooker and when it is hot, add the oil.
• Then add the ginger and cumin seeds and saute for 30 seconds.
• Now add the chopped onion and saute until it is translucent.
• At this stage, add the tomatoes, carrots, and all the dry spices include turmeric powder, red chili powder, chole masala, garam masala, and salt.
• Mix well and add the cooked garbanzo beans and cilantro.
• Let it cook for a couple of minutes and then add the washed matta rice.
• Now add the three cups of water, including the garbanzo beans water if you have reserved it.
• Pressure cook this for three whistles and let the pressure drop naturally.
• Gently mix the rice after opening the lid.

Notes

• You can add peas, beans, potato along with carrots.
• I did not use any garlic for this recipe. But you can include chopped garlic or ginger garlic paste.
• If using canned beans, make sure you drain the water and rinse the beans thoroughly.
• I used matta rice for this recipe, but you can replace it with sona masoori or boiled rice or basmati rice.
• Chole masala adds a unique flavor to the recipe, and I did not add any mint.
• One tbsp of dry mint or 10 to 15 fresh mint leaves will add more flavor to this recipe.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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