Kadala Pulao

Ingredients

Instructions

1. 01

   Add the dried kadala (black chickpeas) to a bowl and soak them in plenty of water for at least 8 hours or overnight. Drain and rinse well before cooking.

2. 02

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

3. 03

   Prepare the coconut masala paste by blending together the coconut, green chilies, fennel seeds, cinnamon, peppercorns, and a little water until smooth.

4. 04

   Turn the Instant Pot to Sauté mode. Add the coconut oil (or oil of choice).

5. 05

   Add curry leaves and allow them to splutter. Add the sliced onions and sauté until they become soft and lightly golden.

6. 06

   Add the chopped tomatoes and cook until they soften.

7. 07

   Add the soaked kadala, washed basmati rice, and coconut masala paste. Mix gently so everything is well combined.

8. 08

   Add the turmeric powder, coriander powder, red chili powder, garam masala (if using), salt, and water. Stir well.

9. 09

   Close the lid, set the valve to Sealing, and cook on Pressure Cook (High) for 8 minutes.

10. 10

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

11. 11

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

12. 12

    This flavorful Kadala Pulao is delicious on its own and pairs beautifully with raita, a simple yogurt side, or some pickled onions on top. It is a comforting one-pot meal with the richness of coconut and the earthy flavor of black chickpeas.