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Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao

Instant Pot Black Eyed Peas Rice Pulao - Brown Rice Lobia Pulao. Black Eyes Peas and Rice cooked with spices and veggies. Saucepan option. Vegan Gluten free 1 Pot Nut free Soy free Recipe

Prep Time
10 mins
Cook Time
10 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 uncooked/dry black eyed peas
  • 2/3 cup brown Basmati rice
  • 1 tsp oil
  • 1/3 tsp cumin seeds
  • 1/3 tsp mustard seeds
  • 3 cloves
  • 1/4 cup raw or roasted peanuts , or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree)
  • 1/2 onion chopped
  • 5 cloves of 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 less or more to preference
  • 1 large tomato 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

  • Stovetop: Follow steps 1 to 3 in a Saucepan over medium heat. Cook for 3 to 4 minutes until tomatoes are tender. Mash the larger pieces. Add the soaked black eyed peas, rice and 2 1/2 cups water. Partially cover and cook for 30 minutes. Add salt and mix in. Add more water if needed. Continue to cook for another 10 to 20 minutes until the beans and rice are cooked through. 
  •  
  • Variations: Use green Mung beans or adzuki beans or small kidney beans for variation. 
  • Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation (omit the whole spices). 
  •  
  • Nutrition is for 1 Serve, does not include sides.

Nutrition Information

Calories 274kcal (14%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 6g (9%) Sodium 460mg (19%) Potassium 474mg (14%) 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: 4Serving

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.