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Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala
5 from 18 votes

Chickpea Rice Pulao with Veggies and Pulao/Biryani Masala

Chickpea Rice Pulao combines fragrant basmati rice cooked with a homemade roasted whole spice masala, sautéed onions, garlic, ginger, turmeric, cayenne, and fresh vegetables. Chickpeas add protein and texture, while fresh herbs and lemon juice finish the dish with brightness. The masala involves toasting coriander, fennel, cumin, pepper, and aromatic whole spices before grinding them for a warm, complex flavor.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 2
Calories: 764 kcal
Cuisine: Indian

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 cardamom whole or seeds
  • 4 cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
For the pulao:
  • 3/4 cup white Basmati rice
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/4 tsp cumin seeds
  • 1 cup onion red, chopped
  • 1.5 tbsp garlic paste
  • 2 tsp ginger paste
  • 1/2 tsp Turmeric
  • 1/4 to 1/2 tsp cayenne pepper
  • 1.5 tbsp pulao masala above or store bought, home made; or biryani masala
  • 1 cup tomato 1 large tomato, chopped
  • 1 cup assorted vegetables like chopped carrots, green beans, cauliflower etc, small chopped
  • 15 oz chickpeas or 1.5 cups cooked or use other beans of choice, canned
  • 3/4 to 1 tsp salt
  • 1.5 cups water
  • cilantro for garnish
  • mint
  • lemon juice

Instructions

Make the Pulao/Biryani Masala:
    Cup of Yum
  1. 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:
  1. Soak the basmati rice in water for about 15 minutes (the next few steps take that much time, so no planning needed).
  2. Heat oil in a pressure cooker over medium heat (IP on saute). Add cumin seeds and cook for a minute or until fragrant.
  3. 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.
  4. Add the vegetables, chickpeas and salt and mix well. Cook for a minute.
  5. 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.
  6. 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

  • For stovetop preparation, cook veggies until slightly tender before adding rice and water, then simmer covered until rice is cooked and water absorbed.
  • The homemade masala can be stored and used for other pulao or biryani dishes.
  • Nutritional values are estimated for one serving of this rice and chickpea-based pulao.

Nutrition Information

Calories 764kcal (38%) Carbohydrates 142g (47%) Protein 30g (60%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 398mg (17%) Potassium 1261mg (27%) Fiber 26g (104%) Sugar 13g (26%) Vitamin A 5220IU (104%) Vitamin C 29.1mg (32%) Calcium 273mg (27%) Iron 11.4mg (63%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 764

% Daily Value*

Calories 764kcal 38%
Carbohydrates 142g 47%
Protein 30g 60%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 398mg 17%
Potassium 1261mg 27%
Fiber 26g 104%
Sugar 13g 26%
Vitamin A 5220IU 104%
Vitamin C 29.1mg 32%
Calcium 273mg 27%
Iron 11.4mg 63%

* Percent Daily Values are based on a 2,000 calorie diet.