Garbanzo Beans Soaking:

• If using dried garbanzo beans, wash and soak them for at least half an hour if your planning to make this pulav in instantpot or make sure you soak it for 6 to 7 hours.

Method:

Instant Pot Method:

• For this recipe, I soaked the garbanzo beans for 2 hours, and while chopping the veggies, I cooked the chole in the instantpot.
• For ½ cup of channa, I used 2 cups of water and cooked for 5 minutes in manual mode in high pressure and released the pressure quickly after 3 minutes.
• While the channa is cooking, cut the onion, tomato, ginger, and carrot.
• Transfer the channa from the instantpot after the quick pressure release, and you can save the channa cooked water.
• Set the IP in saute mode and when it is hot, add the oil.
• Then add the ginger and cumin seeds and saute for 30 seconds.
• Now add the chopped onion and saute until it is translucent.
• At this stage, add the tomatoes, carrots, and all the dry spices include turmeric powder, red chili powder, chole masala, garam masala, and salt.
• Mix well and add the cooked garbanzo beans and cilantro.
• Let it cook for a couple of minutes and then add the washed matta rice.
• Now add the three cups of water, including the garbanzo beans water if you have reserved it.
• Close the IP lid with vent sealed and cook in a high-pressure manual mode for 5 minutes, and you can release the pressure normally or release it any time after 3 minutes.
• Open the lid carefully and mix the rice gently.
• Garbanzo beans pulav is ready. Serve hot with raita of your choice.

Pressure Cooker Method:

• Make sure you soak the beans for 6 hours and pressure cook it for just one whistle and set aside. Do not drain the water.
• Meanwhile, cut the onion, tomato, ginger, and carrot.
• Now heat the pressure pan or cooker and when it is hot, add the oil.
• Then add the ginger and cumin seeds and saute for 30 seconds.
• Now add the chopped onion and saute until it is translucent.
• At this stage, add the tomatoes, carrots, and all the dry spices include turmeric powder, red chili powder, chole masala, garam masala, and salt.
• Mix well and add the cooked garbanzo beans and cilantro.
• Let it cook for a couple of minutes and then add the washed matta rice.
• Now add the three cups of water, including the garbanzo beans water if you have reserved it.
• Pressure cook this for three whistles and let the pressure drop naturally.
• Gently mix the rice after opening the lid.