Indian Main Courses
Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
Instant Pot Black Eyed Peas Rice Pulao – Brown Rice Lobia Pulao. Black Eyes Peas and Rice cooked with spices…
- Ready 40 minutes
- Serves 4
- Prep 10 minutes
- Cook 30 minutes
I love beans + rice and and I love roasted peanuts or other nuts in pulao(spiced rice). This version uses black eyed peas and brown rice and is a mix of a few pulao styles across Indian cuisine. Add whichever spices you have(other cuisines blends work too!), and veggies of choice.
Black eyed Peas (Lobia/Chawli/Raungi) are often ignored in favor of various chickpeas or split peas. But these beans are so smooth and soft and have their own fantastic flavor. Try them in curries, pizza(yes!), stir fry/hash and in this easy 1 Pot meal.
More Instant Pot Meals
- IP Red Lentil Chili. GF
- Instant Pot Mushroom Risotto. No standing and stirring needed! GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup.GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- More Instant Pot Recipes!
Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation. Omit the nuts if you wish. Use a few tbsp sunflower seeds or dalia (split roasted chickpeas, you can find them at the Indian store or online). Serve with pita bread or garlic bread or papadums.
Recipe
Instant Pot Black Eyed Peas Pulao - Brown Rice Lobia Pulao
Instant Pot Black Eyed Peas Rice Pulao - Brown Rice Lobia Pulao. Black Eyes Peas and Rice cooked with spices and veggies. Saucepan option. Vegan Gluten free 1 Pot Nut free Soy free Recipe
- Serves 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Ingredients
- 1/2 cup uncooked/dry black eyed peas
- 2/3 cup brown basmati rice
- 1 tsp oil
- 1/3 tsp cumin seeds
- 1/3 tsp mustard seeds
- 1 to 3 cloves ((use fewer when doubling))
- 1/4 cup raw or roasted peanuts (, or use cashews (or sunflower seeds or dalia(roasted chickpeas) for nutfree))
- 1/2 onion (chopped)
- 5 cloves of garlic (chopped)
- 1/2 inch ginger (chopped)
- 1/2 hot green chile (optional)
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 to 1 tsp garam masala (or 1 to 1.5 tsp biryani masala)
- 1/3 tsp cayenne (less or more to preference)
- 1 large tomato chopped
- 1/2 bell pepper (chopped, or other veggies)
- 1 3/4 cup water
- 3/4 to 1 tsp salt
- lemon juice (, cilantro for garnish)
Instructions
- 1
Soak the black eyed peas and basmati rice in hot water for 20-30 minutes. In the meanwhile, prep and follow the next steps.
- 2
Press saute mode on IP. Add oil and let it get hot. Add the seeds and cloves and cook for half a minute. Add the nuts and cook for a minute to roast. Add the onion, ginger, garlic, and chile and a pinch of salt and cook for 2 minutes. Stir occasionally.
- 3
Add the ground spices (turmeric through cayenne) and mix in. Add the tomato and peppers and mix in. Cook for a minute.
- 4
Drain the black eyed peas and rice and add to the pot. Add water and salt and mix in.
- 5
Pressure cook for 18 to 20 minutes. Let the pressure release naturally.
- 6
Taste and adjust salt. Add more garam masala or other spices if needed and mix in.
- 7
Add a good dash of lemon and cilantro, some chopped red onion and serve with pappadum or crackers. I also like the pulao with some kachumbar salad.
Notes
Stovetop: Follow steps 1 to 3 in a Saucepan over medium heat. Cook for 3 to 4 minutes until tomatoes are tender. Mash the larger pieces. Add the soaked black eyed peas, rice and 2 1/2 cups water. Partially cover and cook for 30 minutes. Add salt and mix in. Add more water if needed. Continue to cook for another 10 to 20 minutes until the beans and rice are cooked through. Variations: Use green Mung beans or adzuki beans or small kidney beans for variation. Use Cajun blend, Berbere or Jamaican curry blend for non Indian flavor variation (omit the whole spices). Nutrition is for 1 Serve, does not include sides.
Nutrition
- Calories274 kcal
- Carbohydrates44 g
- Protein11 g
- Fat6 g
- Sodium460 mg
- Potassium474 mg
- Fiber4 g
- Sugar3 g
- Vitamin A785 IU
- Vitamin C27.2 mg
- Calcium58 mg
- Iron2.8 mg
