Looking for a hassle-free yet scrumptious dinner option? Look no further! Our Instant Pot Chickpea & Potato Biryani Recipe is here to save the day. In this article, we’ll guide you through the steps of creating this delectable dish that’s bursting with flavor and ready in no time.
The Easiest Dump-and-Go Recipe
Are you tired after a long day at work and don’t want to spend hours in the kitchen? Our Instant Pot Chickpea & Potato Biryani Recipe is the perfect solution. This one-pot wonder is a breeze to prepare, and you’ll have a hearty meal on the table in under 30 minutes.
Delicious Instant Pot Chickpea & Potato Biryani Recipe
Equipment
- Instantpot
Ingredients
- 1 cup Basmati Rice Rinced
- 5 Small Potatoes Diced
- 14 oz can Chick Peas
- 1 cup of Vegetable Broth
- 1 Small Onion sliced
- 1/2 cup Water
- 3 tbl Olive Oil
- 1 cup Frozen Peas or Fresh if they are in season
- 1 cup Shredded Carrots I buy them already shredded
- 1/2 tsp Turmeric
- 1/2 tsp Chili Powder
- 1/2 tsp Cumen
- 1/2 tsp Garam Masala
- 1/2 tsp Red Pepper Flakes
- 1/2 tsp Ginger / Garlic paste
Instructions
- First Saute Peas & Carrots on the stove in Oil and Garlic 10 min. Then set aside.
- Instapot
- Rinse the Rice: Start by rinsing the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
- Saute the Aromatics: Set your Instant Pot to "Saute" mode, add the cooking oil, and sauté the sliced onion until it becomes translucent. Then, add the minced garlic and grated ginger, and sauté for another minute until fragrant. Now add your other spices and stir.
- Add the Potatoes & Chick peas: Toss in the diced potatoes and chick peas and continue to sauté for a few minutes until they start to brown slightly.
- Add the Rice: Drain the soaked rice and add it to the pot.
- Cover with Broth: Pour in the broth and add 1/2 of water to cover if needed.
- Pressure Cook: Close the Instant Pot lid and set it "Pressure Cook" mode for 6 minutes.
- Natural Release: Once the cooking time is up, allow the pressure to release naturally for another 6 minutes then do a quick release of remaining pressure. Then, carefully open the lid.
- Mix together: Mix in the peas & carrots.
Serve and Enjoy
Your Instant Pot Chickpea & Potato Biryani is now ready to be served! Garnish with fresh cilantro and serve it with a side of cooling raita or a dollop of yogurt. The flavors in this dish are so inviting that it will quickly become a family favorite.
Don’t waste precious time in the kitchen when you can whip up this delicious biryani effortlessly. Try it tonight, and you’ll have more time to savor the meal with your loved ones. Enjoy!