Chole Pulao

Ingredients

Instructions

1. 01

   Add the dried chickpeas (chole) to a bowl and soak them in plenty of water for at least 8 hours or overnight. Drain and discard the soaking water. Rinse the chickpeas well with fresh water.

2. 02

   Add the soaked chickpeas to the Instant Pot with fresh water and a little salt. Pressure cook on High for 5 minutesto partially cook the chole.

3. 03

   Allow the pressure to release naturally, then remove the partially cooked chickpeas and set aside.

4. 04

   Wash the basmati rice 3 times with fresh water and drain well.

5. 05

   Turn the Instant Pot to Sauté mode. Add ghee or oil.

6. 06

   Once hot, add cumin seeds, cloves, cinnamon, bay leaf, and cardamom. Let the spices become fragrant.

7. 07

   Add the garlic and sauté briefly. Add the onions and cook until soft and lightly golden.

8. 08

   Add the tomatoes, turmeric powder, coriander powder, red chili powder, chole masala, garam masala, and salt. Cook until the tomatoes soften and the masala comes together.

9. 09

   Add the partially cooked chickpeas and mix well with the masala.

10. 10

    Add the washed basmati rice and gently combine everything.

11. 11

    Add ½ cup coconut milk + ½ cup water and mix gently.

12. 12

    Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 6 minutes.

13. 13

    Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.

14. 14

    Fluff the chole pulao gently and let it rest for a few minutes before serving.

15. 15

    This flavorful Chole Pulao is a comforting one-pot meal with the richness of coconut milk and warm spices. It tastes especially good with raita, pickled onions, or a simple yogurt side.