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Spinach & Chickpeas Pulao Rice (South Indian style)

Vegan, Plant Based, South Indian style One Pot Meal with Spinach (Palak) & Chickpeas (Chana) made in Instant Pot / Stove Top.
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Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins   CookTime:Given Below   Cuisine:Indian

How about having a one pot meal, which has Carbs, Protein, Iron, Fiber & other essential nutrients? Oh! ya…don’t you think this recipe is a perfect match for all above. And, its an easy way to hide greens from children who keep skipping. If you have soaked garbanzo beans / chickpeas in fridge, just like me,then its a quick meal for kids lunch box too.

spinach & chickpeas pulao rice (south indian style)

What sides can be served:

Actually, this Spinach (Palak) & Chickpeas (Chana) Pulao Rice, can be happily devoured just as it is. In case you wish, to make a full platter, with sides along with this rice, any Spicy Curry , raita and salad will do. 

Can boiled Chickpeas / Chana be used:

Yes you can use boiled or canned chickpeas as well. In that case, expect the chickpeas to turn a bit more mushy. But I prefer, soaked chana / chickpeas, for they would cook along with the rice and would turn into non-mushy & nutty texture.

Health Benefits:

Chickpeas / Garbanzo beans Chana are rich in protein, iron & fiber. Spinach is full of iron & folic. Rice obviously has high level of carbohydrates & starch. (Protein + Iron + Fiber + Carbs) from this pulao rice. Calcium from Raita. Nutrients & Anti-oxidants from Vegetable of curry. This way the entire platter, forms a great source of daily health requirements.

spinach & chickpeas pulao rice (south indian style)

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Other Instant Pot recipes⇒  Instant Pot / Electric Pressure Cooker Recipes

Green Vegetable recipes collection⇒  Recipes with GREENS

Other Rice recipes⇒  Main Course

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Ingredients:

  • Rice grains – 2 cups (uncooked)
  • Spinach – 1 cup (pressed) (fresh / fozen)
  • Chickpeas / Garbanzo Beans / Chana –  1 cup (soaked)
  • Large Onion – 1 (finely chopped)
  • Chopped Ginger & Garlic – 1 tablespoon
  • Salt – as per taste
  • Cooking Oil – 3 tablespoon
  • Fresh Green Chillies – 3 (slit length wise)
  • Cinnamon / Dalchini – 2 sticks
  • Turmeric Powder – ½ teaspoon
  • Mustard Seeds / Aavalu – ¼ teaspoon
  • Cloves / Lavang – 4
  • Jeera / Whole Cumin – ¼ teaspoon
  • Bay Leaves – 2
  • Ground Cumin / Jeera Powder – ½ teaspoon
  • Ground Coriander / Dhaniya Powder – ½ teaspoon
  • Fresh Coriander Leaves – 1 tablespoon (for garnish)
  • Water – as required

Special Ingredients:

  • Mustard Seeds / Aavalu
  • Turmeric Powder
spinach & chickpeas pulao rice (south indian style)

Step Wise Pics Procedure for ‘Spinach & Chickpeas Pulao Rice (South Indian Style)’:

PREP WORK(common for both methods):

  • RICE:WATER ratio for Stove top is 1:1½ ; Instant Pot Pressure Cooker is 1:1¼.
  • Wash the rice thoroughly 2 to 3 times. Add water and set aside for at least 20 mins.
  • Chop the onions, ginger and garlic (optional).  Slit the green chillies length wise.  
  • Finely chop the spinach, coriander leaves and get all the ingredients at one place.
Basmati Rice washed & soaked in water for 20 mins.

STOVE TOP METHOD(time:15mins)

Put a suitable vessel / sauce pan on stove top under medium flame, add oil& mustard seeds. When the seeds splutter, add chopped onion,bay leaves, cinnamon,cloves,cumin seeds.
Stir fry the onions until transparent.Now, add chopped spinach, chickpeas, chopped ginger-garlic /paste.Mix up everything.
Now,add the soaked rice along with soaked water, ground cumin / jeera powder, ground coriander/dhaniya and salt. Give a gentle mix.
Close the vessel with lid,cook on medium flame for 5 mins, then change to low flame and continue for 5 more mins.Later switch the flame off, fluff up the rice with a fork.
spinach & chickpeas pulao rice (south indian style)
Transfer the pulao into a serving dish, garnish with chopped coriander leaves. Done!!

INSTANT POT METHOD(time:9mins)

Switch ON the GADGET,set to SAUTE mode for 4 mins. Add the OIL, let it heat.Transfer the mustard seeds,bay leaves,cinnamon stick,chopped ginger-garlic / paste,chopped onion,turmeric powder.Saute everything.
When the onions become transpatent, add the chickpeas, chopped spinach, ground cumin/jeera powder, ground coriander / dhaniya and salt. Mix everything.
spinach & chickpeas / chana pulao (instant pot / stove top)
Transfer the rice along with the soaked water into the pot.Give a gentle mix. Close with lid, and valve to SEALING.
spinach & chickpeas pulao rice (south indian style)
Set to RICE MODE (or) else set to PRESSURE COOK mode under HIGH pressure for 5 mins.After NPR (natural pressure release), using a fork, gently fluff up everything.
spinach & chickpeas pulao rice (south indian style)
Transfer the pula rice into a serving dish, garnish with chopped coriander leaves. Done!!

Tips:

  • I have tried the same recipe with long grain white rice and basmati white rice.
  • Adjust the salt & spice as per your taste.
  • Black chickpeas / Kala chana can also be used instead of garbanzo beans.
  • Rice:Water ratio for Stove top is 1:1½ ; Instant Pot Pressure Cooker is 1:1¼.
  • The quantity of water might slightly vary with the quality of the rice.
  • Soaking of the rice for any pulao is important, this makes rice to turn fluffy.
  • For Instant Pot method, you can use RICE MODE instead of pressure cook mode, wherein the gadget itself adjusts the time according to the quantity you put in.
  • Stove-top pressure cooker: Just follow the same recipe as instant pot, but let the rice cook for 3 whistles.
  • This, Spinach & Chickpeas Pulao rice (South Indian style), stays good for 1 day at room temperature.
  • It can also be stored in refrigerator for a week, and can be re-heated before serving.

Result:

spinach & chickpeas pulao rice (south indian style)

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Spinach (Palak) & Chickpeas / Garbanzo Beans (Chana) Pulao

VegCookBook by Praveena
Protein & Iron rich, Vegan, Plant Based One pot, Family friendly meal made in Instant Pot / on Stove top (pressure cooker).
Prep Time 20 mins
Course Main Course
Cuisine Indian, South Indian
Servings 2 people

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

Ingredients
  

  • 2 cups Rice grains (uncooked) (Basmati / Long Grain)
  • 1 cup Spinach (pressed) (fresh / fozen)
  • 1 cup Chickpeas / Garbanzo Beans / Chana (soaked)
  • 1 large  Onion (finely chopped) 
  • 1 tablespoon Chopped Ginger & Garlic (or paste)
  • as per taste Salt
  • 3 tablespoons Cooking Oil
  • 2 count Fresh Green Chillies (slit length wise)
  • 2 sticks Cinnamon / Dalchini
  • ½ teaspoon Turmeric Powder
  • ¼ teaspoon Mustard Seeds / Aavalu
  • 4 count Cloves / Lavang
  • ¼ teaspoon Jeera / Whole Cumin
  • 2 count Bay Leaves
  • ½ teaspoon Ground Cumin / Jeera Powder
  • ½ teaspoon Ground Coriander / Dhaniya Powder
  • 1 tablespoon Fresh Coriander Leaves (for garnish)
  • as required Water

Instructions
 

RICE : WATER RATIO for Stove top is 1:1½ ; Instant Pot Pressure Cooker is 1:1¼.

    PREP WORK:

    • Wash the rice thoroughly 2 to 3 times. Add water and set aside for at least 20 mins.
      Chop the onions, ginger and garlic (optional).  Slit the green chillies length wise. 
       Finely chop the spinach, coriander leaves and get all the ingredients at one place.

    STOVE-TOP METHOD(time:15mins)

    • Put a frying pan on stove top under medium flame, add oil & mustard seeds.
      When the seeds splutter, add chopped onion,bay leaves,cinnamon,cloves,cumin seeds.
    • Stir fry the onions until transparent. Now, add chopped spinach, chickpeas, chopped ginger-garlic /paste.Mix up everything.
    • Now,add the soaked rice along with soaked water, ground cumin / jeera powder, ground coriander/dhaniya and salt. Give a gentle mix.
    • Close the vessel with lid,cook on medium flame for 5 mins, then change to low flame and continue for 5 more mins.
      Later switch the flame off, fluff up the rice with a fork.
      Transfer the pulao into a serving dish, garnish with chopped coriander leaves. Done!!

    INSTANT POT / ELECTRIC PRESSURE COOKER METHOD(time:9mins)

    • Switch ON the GADGET,set to SAUTE mode for 4 mins. Add the OIL, let it heat.
      Transfer the mustard seeds,bay leaves,cinnamon stick,chopped ginger-garlic / paste,chopped onion,turmeric powder.Saute everything.
    • When the onions become transparent, add the chickpeas, chopped spinach, ground cumin/jeera powder, ground coriander / dhaniya and salt. Mix everything.
    • Transfer the rice along with the soaked water into the pot. Give a gentle mix.
      Close with lid, and valve to SEALING.
      Set to RICE MODE or else set to PRESSURE COOK mode under HIGH pressure for 5 mins.
    • After NPR (natural pressure release), using a fork, gently fluff up everything.
      Transfer the pula rice into a serving dish, garnish with chopped coriander leaves. Done!!

    Notes

    Please see the MAIN POST for step wise pics & recipe tips!!
    Keyword one pot family meal rice recipes, palak & chana pulao in pressure cooker, spinach & garbanzo beans pulao rice recipe

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