Instant Pot Chickpea Biryani
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Calories
522 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chickpea Biryani
Description
This Instant Pot Chickpea Biryani recipe combines soaked chickpeas cooked under pressure with sautéed aromatics including bay leaves, cumin seeds, black peppercorns, ginger, garlic, and green chilies. The addition of turmeric and Kashmiri red chili powder contributes color and mild heat. Once the chickpeas finish cooking, the dish incorporates soaked basmati rice layered with chopped mint and cilantro for freshness.
The biryani cooks comprehensively through pressure cooking, developing a blend of tender legumes and fragrant rice grains. Caramelized onions, both stirred into the dish and reserved as garnish, add sweetness and texture contrasts. Saffron soaked in warm milk or water can be drizzled on top, enhancing aroma and color.
This dish works well as a vegetarian main course offering balance of spices and herbs typical of classical biryani. Adjustments such as using canned chickpeas or substituting brown rice are detailed in the notes. The recipe suggests fluffing the rice top layer and additional cooking if it appears underdone, ensuring consistent texture throughout the pot.
Serving with fresh cilantro garnish and optional warm saffron milk provides a traditional presentation. Its layered preparation in the Instant Pot simplifies a complex dish while retaining authentic flavors through careful sequencing of spices and ingredients.
Ingredients
- 1 cup chickpeas soaked overnight in warm water and drained (will be 2 cups soaked, dry
- 3 tablespoons ghee divided, or oil
- 1 large yellow onion thinly sliced
- 2 bay leaf
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 1 teaspoon ginger grated
- 1 teaspoon garlic grated
- 2 green chili slit into half (optional
- ¼ teaspoon Turmeric ground
- 1 teaspoon Kashmiri red chili powder or any mild red chili powder
- 1½ cups water to pressure cook chickpeas
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
Rice
- 2 cups long grain basmati rice
- 2 teaspoons kosher salt
- 2 cups water
- ½ cup mint chopped, leaves
- ½ cup cilantro chopped
Optional Garnish
- 1 tablespoon milk warm, or water
- 1 pinch saffron
- ¼ cup cilantro chopped
Instructions
- Turn the Instant Pot to Saute mode and heat half of the ghee.
- Add onions and saute for 10 minutes, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani. Note: You can also use the air fryer for this step to make golden fried onions.
- Add the remaining ghee to the Instant Pot with half of the caramelized onions already in the pot. Add bay leaves, cumin seeds, and black pepper, and saute for 30 seconds.
- Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, salt, and water. Mix well.
- Close the Instant pot and turn the pressure valve to sealing. Pressure Cook for 20 minutes. Quick release the pressure after the pressure cooking cycle completes. Open the Instant Pot and stir the chickpeas well.
- Wash and soak the rice for 20 minutes. Drain after 20 minutes and keep aside. Soak saffron in warm milk or water and reserve for garnish.
- Spread the chopped mint and cilantro evenly over the chickpeas.
- Add drained rice, salt, and water. Gently push all the rice under the water. Close the Instant Pot lid with the pressure valve to sealing. Pressure Cook for 6 minutes. Allow 5 minutes of natural pressure release.
- Open the Instant Pot. Drizzle over milk infused with saffron. Garnish with the reserved caramelized onions and cilantro. Gently fluff the rice.
- Serve with cucumber raita and lime wedges.
Notes
- If the top rice layer is undercooked, fluff with a fork and pressure cook for an additional 5 minutes.
- Use canned chickpeas by adding less water and skipping initial pressure cooking of chickpeas.
- Add diced tomatoes during cooking for a tangy variation.
- Swap ghee with oil for a vegan version.
- Brown rice can replace basmati by layering rinsed grains over chickpeas and increasing cook time to 25 minutes without soaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 89g | 30% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 1488mg | 62% |
| Potassium | 541mg | 12% |
| Fiber | 10g | 40% |
| Sugar | 6g | 12% |
| Vitamin A | 455IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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