• Rinse the rice thoroughly

  Wash the rice several times until the water runs clearer. This removes excess surface starch, reducing the risk of sticky or clumpy rice.
  
• Rinse and soak chana dal in lukewarm water for 30 minutes. Set aside. After the resting time is over, drain the dal and rinse again. Set aside.

  Start the Instant Pot in ‘SAUTE’ mode and heat oil in it. Once the oil is hot, add cloves and bay leaves. As they start to crackle, add cumin seeds. 

  Cook the cumin seeds for a few seconds. 

  Add chopped garlic to the insert. Cook for a minute. 

  Tip — Bloom whole spices in hot oil. Let the bay leaf, cloves, and cumin seeds sizzle briefly before adding the onion. This releases their essential oils, giving the pulao that signature restaurant-style aroma.

  Tip —  Do not skip the garlic - This is a mildly spiced pulao, so every flavor-building ingredient matters. Garlic adds a lot of flavor and should not be skipped.
  
• Add diced onions to the Instant Pot insert. Sauté for 2-3 minutes.

  Stir in the rinsed chana dal and cook for another 2 minutes.

  Stir in all the spices – salt, red chili powder, and garam masala powder.
  
• Sauté the spices for a minute. Stir in rinsed rice. Cook the rice with the remaining ingredients for 1 minute. 

  Tip —Sauté the rice briefly before pressure cooking. This simple step makes a real difference. Tossing the rinsed rice in the aromatics and oil for about a minute coats the grains lightly and helps them stay separate after cooking. This step is recommended for fluffy, non-sticky rice.

  Pour in water. Mix to combine. 

  Tip — Measure water carefully. For the Instant Pot version, the recipe uses a 1:1 rice-to-water ratio with long-grain basmati rice and warns that adding extra water can make the rice mushy. If your rice brand tends to cook softer, stay close to that tested ratio.
  
• Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the sauté mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 4 minutes.

  After the instant pot beeps, let the rice rest for 4 minutes in its own steam, then release the pressure (QPR – quick pressure release). When the pin drops, carefully open the lid. 

  Fluff the rice with a fork. Fluff gently, never stir aggressively

  Use a fork or light paddle motion to fluff the rice. Stirring too much can break the grains and make the pulao dense.

  Tip — Let the pulao sit for 2 minutes after fluffing. Once fluffed, let the pulao rest uncovered for a minute or two. This helps any remaining steam escape and keeps the grains separate.
  
• A final garnish of cilantro brightens the dish and adds freshness.
  
• Tip — If using lemon juice, add it after the pulao is cooked and fluffed. This keeps the flavor fresh and bright.
  

How to cook Chana Dal Pulao on Stovetop

• Wash and clean the dal, then pressure-cook it with salt and turmeric powder for 2 whistles.

  Once cooked, drain and save the water – use it to cook pulao. Why let all the protein go to waste by draining its water?

  Heat oil in a saucepan. Add cloves, bay leaves, and cumin seeds.

  Add the garlic and onions. Cook for 1-2 minutes.

  After sautéing the onions, stir in the spices, add water and rice, then mix in the dal. Bring it to a boil.

  Let it cook for 3-5 minutes.
  
• When rice rises to the surface and water is somewhat reduced, cover it with a lid. 

  Lower the flame and let it cook in its own steam for another 2 minutes. Take it off the heat.

  Sprinkle dried mint leaf powder and cover it again. Let the pulao soak in all the flavor of dried mint leaves. The aroma of dried mint leaves added at the end will enhance this recipe's flavor.

  Tip — The recipe allows either water or vegetable broth. Broth gives the pulao a deeper savory flavor, while water keeps it simple and pantry-friendly. Feel free to use vegetable broth for a richer flavor.
  
• Lastly, sprinkle some lemon juice and serve hot with your favorite raita.