Instant Pot Chickpea Biryani

Chickpea Biryani – Easy and wholesome, vegetarian Biryani with plump chickpeas cooked in caramelized onions and spices over fragrant basmati rice. Paired with a cooling cucumber raita and squeeze of fresh lime, this biryani makes a hearty meal.

Inspired from one of my favorite bloggers, Annika, this satisfying chickpea biryani with warm spices is my version cooked in the Instant Pot. Annika shares amazing family recipes on her blog with gorgeous photography and captivating stories. She uses a lot of seasonal ingredients to make healthy and delicious foods. Do check out her beautiful blog!

I love that the recipe uses very few spices that are easy to find: fresh ginger and garlic, turmeric, kashmiri red chili powder and garam masala.

Over the last few months, this Chickpea Biryani recipe has evolved to use my favorite kitchen appliance the Instant Pot. Here is an easy recipe that is versatile and can be adapted to suit your taste preference. Serve it with pickles, papad, diced red onions, fresh onions and cooling raita.

Variations for Chickpea Biryani:

1. Add a teaspoon of black peppercorn for additional spice.
2. Add 1 to 2 diced tomatoes along with the chickpeas for a tangy flavor.
3. Substitute ghee with oil for a Vegan Chickpea Biryani.
4. If using canned chickpeas, rinse and drain the chickpeas and skip the initial pressure cooking step. Add only 1/2 cup of water along with the chickpeas. Layer over soaked white rice and pressure cook for 6 minutes.
5. To make chickpea biryani with brown rice, simply layer rinsed brown rice over the soaked and uncooked chickpeas. Increase the pressure cook time to 25 minutes. Same water proportions will work. Also no need to soak the brown rice since 25 minutes is good time for brown rice to cook.

Step by step recipe for Chickpea Biryani:

• Turn the Instant Pot to Saute(more) mode and heat 2 tablespoons of ghee. Add onions and saute for 10 mins, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani (photos 1 – 2).

• Gently fluff the rice. Serve with cucumber raita and lime wedges.

Recipe for Cucumber Raita

1.  Peel 2 persian cucumbers. Grade or finely dice.
2. Whisk 1 cup of plain yogurt in a small bowl and a sprinkle of salt.
3. Mix cucumbers with yogurt and  garnish with fresh cilantro.

Note – Check out this gorgeous beetroot raita recipe that also pairs up well with chickpea biryani.

If you are a Biryani lover like me, here are some more amazing recipes:

• Chicken Biryani
• Vegetable and Paneer Biryani
• Shrimp Biryani
• Brown Rice Chicken Biryani

Here is a quick youtube video to show the twice pressure cooking step using soaked chickpeas to make this vegetarian chickpea biryani:

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Print

Chickpea Biryani - Instant Pot

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

An easy and wholesome vegetarian Biryani with plump chickpeas cooked in caramelized onions and spices over fragrant basmati rice.

Course: Main Course

Cuisine: Indian

Keyword: biryani

Servings: 5

Calories: 516 kcal

Author: Archana

Ingredients

• 1 cup dry chickpeas soaked overnight in warm water (will be 2 cups soaked)
• 3 tablespoons ghee divided
• 1 large onions thinly sliced
• 1 teaspoon ginger grated
• 1 teaspoon garlic grated
• 2 green chillies slit into half (optional)
• ¼ teaspoon turmeric
• 1 teaspoon kashmiri red chili powder or any mild red chili powder
• 1 teaspoon garam masala
• 3 teaspoon kosher salt divided
• 2 cups long grain basmati rice
• ½ cup mint leaves chopped
• ½ cup cilantro chopped + ¼ cup for garnish

Instructions

1. Turn the Instant Pot to Saute(more) mode and heat 2 tablespoons of ghee.
2. Add onions and saute for 10 mins, stirring frequently until the onions are caramelized. Take out half of the onion and reserve for garnishing the biryani.

3. Wash and soak the rice for 20 minutes. Drain after 20 mins and keep aside. 

4. Add remaining ghee to the IP with half of the caramelized onions already in the pot. Add drained chickpeas, ginger, garlic, chilies, turmeric, red chili powder, garam masala, 1 tsp salt and 1-½ cup of water. Mix well.
5. Close the Instant pot and turn pressure valve to sealing. Pressure Cook for 20 minutes followed by quick release.

6. Stir the chickpeas well. Spread the chopped mint and cilantro evenly over the chickpeas. Add drained rice, remaining salt and 2 cups of water. Make sure all the rice is under the water. Close the Instant Pot lid with pressure valve to sealing. Pressure Cook for 6 mins. Allow 5 mins natural pressure release.

7. Open the Instant Pot and garnish with the reserved caramelized onions and cilantro. Gently fluff the rice. 

8. Serve with cucumber raita and lime wedges.

Recipe Video

Recipe Notes

If the top layer of rice looks a bit undercooked, simply fluff the top layer of the rice with a fork and keep the Instant Pot for 5 more minutes. 

Use oil instead of ghee to make the Biryani vegan. 

To make simple cucumber raita, mix 2 peeled and diced persian cucumbers with 1 cup of plain yogurt and a sprinkle of salt. Garnish with chopped cilantro. 

Nutrition Facts

Chickpea Biryani - Instant Pot

Amount Per Serving

Calories 516 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 23mg8%

Sodium 1478mg64%

Potassium 508mg15%

Carbohydrates 88g29%

Fiber 9g38%

Sugar 5g6%

Protein 13g26%

Vitamin A 445IU9%

Vitamin C 7.4mg9%

Calcium 79mg8%

Iron 3.5mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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Update Notes: This recipe was originally posted in March 2018, but was updated in May 2019 with step by step recipe as well as new photos and tips.