This healthy and delicious Instant Pot rice pilaf is made with protein-rich chickpeas (garbanzo beans), warm spices and cilantro for a perfect vegetarian and gluten-free main or a side.
1 cup Basmati rice
1.5 cups cooked canned chickpeas(garbanzo beans, 1 can strained)
1 onion, chopped
1 tablespoon minced garlic (about 2 cloves)
1 tablespoon olive oil
¼ cup cilantro leaves
1 teaspoon cumin powder
1 teaspoon mild or sweet papikr powder
1 bay leaf
1-inch cinnamon stick or 1 teaspoon cinnamon
Salt to taste (about 1/2 teaspoon)
1.25 cups water or vegetable stock (if using stock, reduce the the salt)
Wash the rice under cold running water a few times and strain.
Switch the Instant Pot on and press the Sauté setting. When the Pot is “HOT”, add the oil followed by garlic. Add the onions and sauté for 2 minutes till it turns translucent.
Sprinkle the spices: bay leaf, cinnamon, cumin, paprika and salt. Cancel the Sauté mode.
Add the washed rice, chickpeas (garbanzo beans), cilantro and water. Give it a stir, deglaze the pot and close the lid. Make sure all the rice is under the water.
Select PRESSURE COOK/MANUAL mode, on HIGH pressure for 7 minutes. At the end of 7 minutes, allow 5-10 minutes for natural release and thendo the quick release to let the pressure out. Please note, 7 minutes will give you separate but soft rice. If you prefer the texture a little more al dente, reduce the cooking time to 5 minutes.
Open the lid, garnish with extra cilantro and serve with yogurt and salad.
- Serving Size: 1 cup
- Calories: 349
- Sugar: 5.1 g
- Sodium: 498.1 mg
- Fat: 6.4 g
- Saturated Fat: 0.8 g
- Carbohydrates: 62.8 g
- Fiber: 7.6 g
- Protein: 10.6 g
- Cholesterol: 0 mg
Keywords: Garbanzo beans, Indian, Vegan, Gluten-Free, Rice