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Instant Pot Chickpea Biryani
4.7 from 216 votes

Instant Pot Chickpea Biryani

Instant Pot Chickpea Biryani layers pressure-cooked chickpeas with fragrant basmati rice, aromatic spices, and fresh herbs. The method includes caramelizing onions and seasoning with whole spices for depth. This biryani blends textures from tender chickpeas and fluffy rice, complemented by optional saffron garnish and fresh cilantro, making a flavorful vegetarian one-pot meal.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Calories: 522 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Turn the Instant Pot to Saute mode and heat half of the ghee.
  2. 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.
  3. 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.
  4. Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, salt, and water. Mix well.
  5. 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.
  6. 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.
  7. Spread the chopped mint and cilantro evenly over the chickpeas.
  8. 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.
  9. Open the Instant Pot. Drizzle over milk infused with saffron. Garnish with the reserved caramelized onions and cilantro. Gently fluff the rice. 
  10. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 522

% 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.