Spinach & Chickpeas Pulao Rice (South Indian style)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins   CookTime: Given Below   Cuisine: Indian

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Table of Contents⇓    RecipeCard⇓

How about having a one pot meal, which has Carbs, Protein, Iron, Fibre & 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.

Table of Contents:

Click to Expand / Collapse

1. How to serve, ‘Spinach and Garbanzo Beans Vegan Pulao Rice’:
2. Can boiled Chickpeas / Chana be used?
3. Health Benefits of ‘Spinach and Chickpeas One Pot Pulao Rice’:
4. Other recipes from my blog:
5. Step Wise Pics Procedure for ‘Spinach & Chickpeas Pulao Rice (South Indian Style)’:
6. Prep Work (common for both methods):
7. Stove Top Method Spinach Chickpeas Pulao:
8. Instant Pot Method Spinach Chickpeas Pulao:
9. Tips & Storage:
10. Result:
11. Recipe Card & Print:

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How to serve, ‘Spinach and Garbanzo Beans Vegan Pulao Rice’:

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 of ‘Spinach and Chickpeas One Pot Pulao Rice’:

Chickpeas / Garbanzo beans Chana are rich in protein, iron & fibre.

Spinach is full of iron & folic.

Rice obviously has high level of carbohydrates & starch.

Calcium from Raita. Nutrients & Anti-oxidants from Vegetables of curry/side if you serve.

To Conclude: This way the entire platter, forms a great source of daily health requirements. This pulao rice has (Protein + Iron + Fibre + Carbs).

Other recipes from my blog:

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

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

Green Vegetable recipes collection⇒  Recipes with GREENS

Rice recipes collection⇒  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

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 double the water and set aside for at least 20 mins. Drain the water before use.

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 Spinach Chickpeas Pulao:

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 after draining the water.

Add fresh water (as per given measurement), 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 Method Spinach Chickpeas Pulao:

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. Sauté everything.

When the onions become transparent, add the chickpeas, chopped spinach, ground cumin/jeera powder, ground coriander / dhaniya and salt. Mix everything.

When the IP beeps, pour 2 tablespoons of water and scrape the bottom to deglaze.

Transfer the soaked rice after draining the water. Add fresh water (as per given measurement) into the pot.

Give a gentle mix. Close with lid, and set valve to SEALING.

Set to PRESSURE COOK mode under LOW pressure for 5 mins or else set to RICE MODE.

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!!

Tips & Storage:

• 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.
• Storage: 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:

• We had 2 sides, Carrot Raita / Carrot Yogurt Dip  and  Roasted Tomato Chutney ,along with this pulao rice.
• The masala flavours, nutty & mild sweetness from chickpeas, and the wilted hidden spinach makes this dish appealing to anyone.

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