Servings
Font
Back
Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao
5 from 75 votes

Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao

This Instant Pot Black Eyed Peas Pulao combines soaked black-eyed peas and brown basmati rice cooked with aromatic spices, peanuts, and vegetables. The pressure cooking method yields tender legumes and fluffy rice infused with warm seasonings like cumin, mustard seeds, and garam masala. The addition of lemon juice and cilantro brightens the dish, making it a satisfying one-pot meal or side that pairs well with papadums or fresh salads.

Prep Time
10 mins
Cook Time
30 mins
Pressure release
10 mins
Total Time
40 mins
Servings: 4
Calories: 274 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

Ingredients

  • 1/2 cup black-eyed peas uncooked/dry
  • 2/3 cup brown basmati rice
  • 1 tsp neutral cooking oil generic cooking oil
  • 1/3 tsp cumin seeds
  • 1/3 tsp mustard seeds
  • 3 cloves
  • 1/4 cup peanuts or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree, raw or roasted
  • 1/2 onion chopped
  • 5 cloves 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 pepper less or more to preference
  • 1 tomato large, 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

    Cup of Yum
  1. Soak the black eyed peas and basmati rice in hot water for 20-30 minutes. In the meanwhile, prep and follow the next steps.
  2. 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.
  3. Add the ground spices (turmeric through cayenne) and mix in.  Add the tomato and peppers and mix in. Cook for a minute.
  4. Drain the black eyed peas and rice and add to the pot. Add water and salt and mix in.
  5. Pressure cook for 18 to 20 minutes. Let the pressure release naturally.
  6. Taste and adjust salt. Add more garam masala or other spices if needed and mix in.
  7. 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. 

Notes

  • Soak both black eyed peas and rice before cooking to improve texture and reduce cooking time.
  • Adjust spices like garam masala and cayenne pepper to match your heat preference.
  • The dish pairs well with papadums or fresh salads such as kachumbar for a balanced meal.
  • If cooking stovetop, ensure to add enough water and cook covered for extended periods until rice and beans are tender.
  • Try substituting different beans or regional spice blends for flavor variations.

Nutrition Information

Calories 274kcal (14%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 6g (9%) Sodium 460mg (19%) Potassium 474mg (10%) Fiber 4g (16%) Sugar 3g (6%) Vitamin A 785IU (16%) Vitamin C 27.2mg (30%) Calcium 58mg (6%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 44g 15%
Protein 11g 22%
Fat 6g 9%
Sodium 460mg 19%
Potassium 474mg 10%
Fiber 4g 16%
Sugar 3g 6%
Vitamin A 785IU 16%
Vitamin C 27.2mg 30%
Calcium 58mg 6%
Iron 2.8mg 16%

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