Instant Pot Chickpea Biryani
This instant pot chickpea biryani is a wonderful dish because of how easy and healthy it is to make. On top of that, it’s gluten-free and rich in fiber and protein!
Servings: 2 people
Calories: 665kcal
Equipment
Ingredients
- 200 g Basmati Rice rinsed and soaked in water for 15-20 mins
- 1 Can Chickpeas drained
- 1 Onion diced
- 1 Potato Big, diced
- 1 Carrot Medium, diced
- 50 g Green Beans cut in 1 inch pieces
- 2 tablespoon Vegetable Oil or chilli oil for a kick
- 2 Bay Leaves
- 2-3 Garlic Cloves grated or ½ tablespoon Paste
- 1-2 inch Ginger grated or ½ tablespoon Paste
- 1 tablespoon Cashew Nuts roughly chopped
- ½ tablespoon Sea Salt
- 2 teaspoon Curry Powder Mild
- 1.5 teaspoon Smoked Paprika
- ½ teaspoon Turmeric Powder
- ½ Lemon unwaxed
- 700 ml Water or vegetable broth
- Handful Parsley or Coriander, roughly chopped
Instructions
- Turn on sauté mode on the IP and heat the oil and all the spices until they start sizzling.
- Add the onions and cook for 3-4 minutes or until slightly soft.
- Add cashews, garlic, bay leaves and ginger, and heat for a couple of minutes.
- Now it’s time for all the remaining veggies to go in: carrots, potatoes, green beans, chickpeas and parsley (or coriander).
- Squeeze the juice of ½ lemon and leave the zest to infuse in the pot.
- Lastly add the rinsed and soaked rice and mix well.
- Cover with water or vegetable broth and set on “high pressure” for 4 minutes.
- Allow to rest for 5 minutes after the final beep, then release the valve.
- Fluff up the rice with a fork or spatula.
- Serve as a main or as an accompaniment to your favourite Indian inspired dishes.
Nutrition
Calories: 665kcal | Carbohydrates: 116g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Potassium: 970mg | Fiber: 9g | Sugar: 7g | Vitamin A: 6042IU | Vitamin C: 46mg | Calcium: 114mg | Iron: 4mg