Degi Style Chana Pulao - Contemporary Cuisines

Step 1: Prepare Chickpeas

Soak 0.5 kg of white chickpeas overnight with 1 teaspoon of baking soda. In the morning, wash them thoroughly and boil them until they are 95% cooked. Add 1 teaspoon of salt during boiling for flavor.

Step 2: Fry Whole Spices

In a large pot, heat 1 cup of cooking oil. Add 3 bay leaves, 1 tablespoon white cumin, 0.5 teaspoon black peppercorns, 4-5 cloves, 2 black cardamoms, 1 star anise, and a small piece of cinnamon stick. Lightly fry these whole spices for a few seconds until fragrant.

Step 3: Fry Onions

Add 250 g of finely sliced onions to the pot and fry until they turn golden brown. Do not over-darken them, as Chana Pulao should have a light color. Add 2-3 tablespoons of water to stop the cooking process and prevent further darkening.

Step 4: Add Aromatics and Tomatoes

Add 2 tablespoons of ginger garlic paste and 3-4 finely chopped green chilies. Then add 200 g of finely chopped tomatoes. Fry all these ingredients well in oil to prepare a good masala.

Step 5: Season the Masala

Add 2 tablespoons of salt, 1 tablespoon of coriander powder, and 1 tablespoon of red chili flakes. Mix all ingredients well. Keep the flame on medium to low. (Note: Red chili powder is not used to maintain the pulao's light color).

Step 6: Cook Tomatoes and Add Yogurt

Add 2-3 tablespoons of water to the masala, mix, cover the pot, and cook on medium-low flame for about 3 minutes until the tomatoes soften. Remove the lid and mash any remaining tomato chunks to create a smooth masala. Add 0.5 cup of yogurt and fry the masala for about 1 minute until the oil separates and the masala is smooth.

Step 7: Add Chickpeas and Water

Add the 0.5 kg of boiled chickpeas to the masala. Fry for 1-2 minutes to combine the flavors. Add 5 cups of water (2 cups of chickpea broth and 3 cups of plain water). Stir well.

Step 8: Add Remaining Spices and Chilies

Add 1 tablespoon of ground garam masala, 2 tablespoons of lemon juice, and 4 whole green chilies. Mix all ingredients well and bring the mixture to a boil.

Step 9: Add Rice and Cook

Once the water starts boiling, add 1 kg of Basmati rice (soaked for 30 minutes). Gently stir the rice into the boiling water to avoid breaking the grains. Cover the pot and cook on medium-high flame for 2-2.5 minutes.

Step 10: Dry Water and Dum Cook

Remove the lid, gently stir the rice, and continue cooking until the water is almost dry and the rice is 90% cooked. Place a griddle under the pot. Cover the pot, cook on high flame for 2 minutes, then reduce to very low flame and cook for 10 minutes for dum (steaming).

Step 11: Garnish and Serve

After 10 minutes of dum, turn off the flame. Remove the lid and garnish the delicious Chana Pulao with fried onions and finely chopped fresh coriander. Serve hot.

• Do not use red chili powder to maintain the light color of the pulao.

• Add slightly less water than usual for fluffy, separated rice grains.

• Place a griddle under the pot during the final steaming (dum) for even cooking.