Pressure Cooker Chickpea Bulgur Pilaf
Prep time
Cook time
Total time
Pressure cooker Chickpea Bulgur Pilaf (Daliya chana pulav) is easy to make, healthy Indian lunch recipe. This bulgur pilaf made in Instant Pot is nutrient dense with vegetables and chickpeas. Served with a side of spinach raita it's delicious Indian lunch recipe.
Recipe type: Lunch
Cuisine: Indian
Serves: 4
  • For Chickpea Bulgur Pilaf
  • 1 cup Bulgur
  • 4 garlic cloves finely minced
  • 1 red onion finely chopped
  • 1 bell pepper finely chopped
  • 2 roma tomatoes finely chopped
  • 2 cups boiled chickpeas
  • 2 cups water
  • Spice
  • 1 tsp cumin seeds
  • 1 tsp salt
  • ¼ tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • For Spinach Raita
  • 1 cup greek yogurt
  • 2 cups organic spinach leaves
  • Seasoning
  • 2 garlic cloves finely minced
  • 1 tsp kalonji- nigella seeds
  • 1 small dry red chili
  • 1 small pinch asafoetida
  1. Switch IP on and select saute mode. Add oil when warm add cumin seeds.
  2. When cumin seeds heat up add onions and fry till golden brown.
  3. Now add bell pepper and mix well. When its done add tomatoes and cook till they become soft.
  4. Add chickpeas and mix everything well. Cook for 2 minutes.
  5. Now add bulgur and mix with cooked ingredients.
  6. Add all spices listed under spice section. Add water.
  7. Cancel saute mode and close the lid.
  8. Select Manual mode for 12 mins.
  9. Spinach Raita
  10. Wisk yogurt for 5 minutes in a medium bowl and keep aside.
  11. Add spinach leaves to food processor and pulse for one minute.
  12. On stove top heat oil in a pan when warm add garlic cloves.
  13. Add spinach leaves and cook till they become soft.
  14. Remove the pan from heat and let the spinach leaves cool down.
  15. In a separate pan heat oil and add kalonji seeds.
  16. When seeds splutter add asafoetida and broken red chili.
  17. When cooked switch off and carefully pour the hot seasoning on the spinach yogurt mix.
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