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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

  • 1 Sauce Pan / Vessel (for stove-top method)
  • 1 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. 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 COOKING (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 after draining the water.
      Add ground cumin / jeera powder, ground coriander / dhaniya powder and salt.
      Then, add fresh water (1:1½ as per measurement).
      Give everything 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.
      Sauté everything.
    • When the onions become transparent, add the chickpeas, chopped spinach, ground cumin / jeera powder, ground coriander / dhaniya powder and salt.
      Mix everything.
    • When the IP beeps after 4 mins.
      Pour 2 tablespoons of water, scrape the bottom to deglaze.
      Transfer the soaked rice after draining the water.
      Add fresh water (1:1¼ as per measurement) into the pot.
      Give a gentle mix.
    • Close with lid, and 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!!

    Notes

    Please see the MAIN POST for step wise pics & recipe tips!!
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