Degi Chana Pulao
Degi style chana pulao is made with garbanzo beans and lots of whole spices. This rice dish is very popular in Pakistan especially around islamic new year.
Servings: 6
Calories: 618kcal
Equipment
Ingredients
- 2 cups extra long grain basmati rice
- 2 tsp salt or according to your taste
- 1 large tomato
- 2 green chilies or add more
- 1 medium onion
- 3/4 cup neutral oil
- 3 cups of water
- 1 tsp garlic paste
- 1 tsp ginger paste
- 16 oz garbanzo beans or 1 cup (pre boiled)
- 1 tsp garam masala
Whole Spices
- 1 tbsp cumin seeds
- 3-4 bay leaves
- 1 inch cinnamon stick
- 2 black cardamom
- 1 tsp black pepper
- 1 tsp cloves
Instructions
- In a bowl, add 2 cup of rice and wash them 3-4 times or until water runs clear. Add more water and now let them soak for 30 minutes.
- Peel and thinly slice onion. Add 3/4 cups of oil in a pan and thinly sliced onions.
- Cook on high heat until onions are light golden brown. Now add whole spices, Lower the heat to medium or low. Add one can of chickpea or garbanzo beans, ginger and garlic paste, 1 chopped tomato, salt, and whole green chilies.
- Mix everything and cook for about 4-5 minutes. Once everything is well combined add water.
- Discard the water from the soaked rice and add rice to the boiling water.
- Sprinkle garam masala and keep cooking on high heat until all of the water is dry and you can see holes on the surface of the rice.
- Now cover with aluminum foil or a towel and steam on low heat for 15 minutes.
- After 15 minutes check if the rice is soft, if not keep steaming for another 5 minutes. Fluff and enjoy.
Notes
- These water measurements are for soaked rice.
Nutrition
Calories: 618kcal | Carbohydrates: 76g | Protein: 12g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 839mg | Potassium: 426mg | Fiber: 8g | Sugar: 6g | Vitamin A: 292IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 4mg