A flavorful Channay Ka Pulao made with chickpeas, rice, and a blend of aromatic spices, all cooked in an Instant Pot. Serve with whipped yogurt and crunchy vegetables for a delightful meal.
1: Put the Instant Pot on sauté mode, add the oil, brown onions, ginger garlic paste, tomato paste, and sabut garam masala. Fry for 2 minutes.
2: Add the chickpeas, stock cubes, and mix until the stock cubes melt. You may need to add a splash of water.
3: Add the masalas and green chilies. Mix and add the water and rice.
4: Turn off sauté mode and adjust seasoning to taste.
5: Add the sliced ginger. Close the lid of the Instant Pot and set the vent to the sealing position.
6: Pressure cook on high for 5 minutes and wait until the sign on the Instant Pot indicates L 00:10 to release pressure.
7: Serve with raita, boiled potatoes, and crunchy cucumbers.
