Instant Pot Chickpea Biryani
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Ministry of Curry · by Archana Mundhe★ 4.7 (73)

Instant Pot Chickpea Biryani

NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 32%
CARBS 86G67% OF CAL
7G FIBER7G SUGAR72G OTHER
FAT 12G20% OF CAL
6G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian biryani with chickpeas layered with fragrant basmati rice, caramelized onions, and warm spices. Aromatic and filling with complex Indian flavors.

mainindiangrain bowlbeansgluten freevegetarian
View the full recipe on Ministry of Curry →

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Nutrition & ingredients

Ingredients

serves 5
  • 1 cup dry chickpeas (soaked overnight in warm water and drained (will be 2 cups soaked))
  • 3 tablespoons ghee or oil (divided)
  • 1 large yellow onion (thinly sliced)
  • 2 bay leaves
  • 1 teaspoon cumin seeds
  • ½ teaspoon black peppercorns
  • 1 teaspoon ginger (grated)
  • 1 teaspoon garlic (grated)
  • 2 green chillies (slit into half (optional))
  • ¼ teaspoon ground turmeric
  • 1 teaspoon Kashmiri red chili powder (or any mild red chili powder)
  • 1½ cups water (to pressure cook chickpeas )
  • 1 teaspoon kosher salt
  • 1 teaspoon garam masala
  • 2 cups long grain basmati rice
  • 2 teaspoons kosher salt
  • 2 cups water
  • ½ cup mint leaves (chopped)
  • ½ cup cilantro (chopped)
  • 1 tablespoon milk or water (warm)
  • 1 pinch saffron
  • ¼ cup cilantro (chopped )
PREP
10M
SODIUM
1075MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.