1/2cupraw chickpeassoaked overnight, or use 1.25 cups canned chickpeas
3/4teaspoonsaltor to taste
half lemonjuice of
Rinse the brown rice and drain the water using a colander. Set it aside. Also make sure your chickpeas are soaked overnight or for 4 hours at least.
Press the saute button on the instant pot. Once it displays hot, add the oil and then add the whole spices - bay leaf, cinnamon stick, cloves, green cardamom and cumin seeds. Saute for few seconds until the spices sizzle.
Then add the sliced onion and green chili. Saute for 2 to 3 minutes until the onions are soft.
Add the ginger-garlic paste and saute for 1 to 2 minutes.
Then add the water and deglaze the pot. Scrape the bottom of the pot with a wooden spatula, removing all brown bits from the bottom.
Add the rinsed and drained brown rice, soaked chickpeas, smoked paprika, garam masala and salt. Stir to combine, rice should be submerged under water.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 22 minutes, with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot and fluff the pulao with a fork. Add chopped cilantro and juice of half lemon.
Serve brown rice chana pulao with yogurt on the side.
If you want to use canned chickpeas, use around 1.25 cups to 1.5 cups of canned chickpeas.
You can make this pulao with white rice too, I would probably then just cook for 15 minutes with natural pressure release.