One Pot Chole Pulao

Chole Pulao is a versatile rice-based dish that is loaded with veggies and chickpeas with spices. This is a one-pot recipe made in the instant pot, but you can also make it in a pressure cooker/ or a heavy bottom pot

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: Indian

Keyword: 15 Minutes Recipe, Easy Rice Recipes, Rice Recipes

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Servings

Calories: 375kcal

Author: Aayushi Patel

Equipment

Instant Pot

Ingredients

2 Cups Basmati Rice Long Grained
2 Tbsp Ghee/ Oil
1 Tsp Cumin Seeds
2 Green Cardamoms
4-5 Black Peppercorns
4-5 Cloves
1 Bay Leaf
1 Small Cinnamon Sticks
1 Dried Red Chili
1 Large Onion You can use 2 small onions (sliced)
1 Roma Tomato Finely Chopped
1/3 Cup Fresh/ Frozen Peas
1 Medium Potato
1 Carrot
1 Small Green/ Red Bell Pepper
2 Tbsp Ginger Garlic and Green Chili Paste
1/4 Tsp Turmeric
1 Tsp Red Chili Powder
1 Tsp Cumin Powder
1/2 Tsp Garam Masala
1 Tbsp Kasuri Methi
2 Tsp Punjabi Chole Masala
1/2 Tsp Amchur Powder
13.5 Oz Canned Chickpeas You can substitute with 1.5 cups of boiled kabuli chana (chickpeas)
3.5 Cups Water

Instructions

Wash your basmati rice and soak it for 10 mins.
Start with prepping your ingredients. Drain and wash the canned chickpeas, put them aside. Cut all the veggies and keep them aside. And freshly pound ginger garlic and green chili paste, or use store bought.
Start the instant pot on Sauté Mode. Now add ghee.
Once the ghee is hot, add cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon stick, dried red chili and bay leaf.
Once the cumin seeds start to splutter, add sliced onions. Add a pinch of salt to cook the onions faster.
Once the onions turn golden brown add chopped tomatoes. Cook until the tomatoes are mushy.
Next add in diced potatoes, carrots and bell pepper.
Now add turmeric, salt, red chili powder, cumin powder, garam masala, punjabi chole masala, amchur and kasuri methi. Mix well.
Now drain the water from the soaked rice, and add the rice to the Instant Pot along with the chickpeas. Mix well. Roast it for 30 seconds.
Now add water.
Close the lid and Press Cancel.
Press Pressure Cook Button on the Instant Pot and Press on Manual Pressure Cook on High Pressure. Adjust the timer to 6 minutes.
Once the pulao is cooked, let the pressure release naturally for 5 mins, and then do a quick pressure release.
Fluff the rice, Serve hot with Bondi Raita

Notes

Take the whole spices out before adding the onions, so you don't bite on them.
To cook in a heavy bottom pot, follow the same steps, add 4 cups of water, and let it cook on high flame, without closing the lid.
To pressure cook this pulao, follow the same steps, add 4 cups of water, and pressure cook for 4 whistles.
You can soak and pressure cook the chickpeas in advance to make this recipe during the week.

Nutrition