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Degi chana pulao is a very famous Pakistani dish usually served at gatherings or distributed during the holy months of Muharram and Ramadan. Pulao is a Pakistani rice dish made with long-grain basmati rice and yakhni, caramelized onions, meat, chicken, or any other vegetables of your choice. In this degi pulao, I’m going to use garbanzo beans or white chickpeas.
Ingredients for Degi Chana Pulao
Rice
I make pulao with long-grain basmati rice. Basmati rice makes the best pulao, I will not recommend using short-grain rice for this recipe.
Whole Spices
In this degi style rice, I have used lots of whole spices such as cumin seeds, black peppercorn, cloves, black cardamom, cinnamon, and bay leaves. Once the onions were golden brown, I added the whole spices and cook them for 1 minute to release their aroma before adding other ingredients.
Onions
I used thinly sliced yellow onions and they are perfect for the pulao. Thin slicing is important as it will help in the even caramelization of the onions. Don’t over-brown your onions, because the taste and color of your pulao depend on the color of the onions.
Tomato
In this deigi version of chana pulao, tomato is usually added. Remember this is an evolved recipe and not the classic version.
Ginger and garlic
I usually don’t use garlic in my pulao because it is overpowering the actual taste but in this deigi version, I did use garlic as well as ginger paste.
Water to Rice ratio
For every 1 cup of rice use 1.5 cups of water. Basically, this rice-to-water ratio works perfectly for any rice dish made on a stovetop and when rice is soaked for at least 30 minutes prior to cooking.
I usually buy rice in bulk and let them age, as they cook better. For new rice, the ratio of water will be less. I’ll recommend using 1 and 1/4 cups of water for every cup of new basmati rice.
Brown rice is another healthier alternative for this recipe. The water ratio will be more. I’ll recommend 2 cups of water for 1 cup of soaked brown long-grain basmati rice.
How to get fluffy rice
Soaking the rice
Soaking the rice for 30 minutes helps the rice grain to plump after absorbing a little bit of water. Soaked rice can fluff, cook better, and takes less water and time to cook.
Heavy Bottom Pan
For my rice recipes, I use a wide heavy bottom pan with a lid. It is important to use a pan that is wide enough and has plenty of room for the rice to fluff. In a smaller pan rice will not have the space to fluff up as they are cooking which results in sticky rice.
How to store leftover rice?
I store any leftover rice in an airtight container for up to 3 days in a refrigerator or for a couple of weeks in the freezer. Make sure to divide it into small portions for easy reheating. check my reheating guide in this recipe.
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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.
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Course: Main Course, Side Dish
Cuisine: Indian, Pakistani
Keyword: Chana Pulao
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Author: Saba
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
Note:
- These water measurements are for soaked rice.
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