Deghi Channa Pulao #foryou #food #howtomakeDeghi Channa Pulao #recipe #chikensteak #asianrecipe

*Degi Channa Pulao* is a flavorful and aromatic rice dish from *Punjabi cuisine**, combining **tender chickpeas (channa)* and *fragrant basmati rice* cooked in a *rich, mildly spiced degi masala gravy**. The term **"Degi"* refers to the traditional *deg (a large, heavy-bottomed pot)* used for cooking, while *"Channa"* means chickpeas. This pulao is known for its **subtle heat, deep color, and rich taste**, making it a popular choice for festive occasions or family meals. --- *Key Features of Degi Channa Pulao:* 1. *Aromatic Basmati Rice* – Long-grained rice cooked to perfection. 2. *Chickpeas (Channa)* – Soft, protein-rich kala chana or white chana. 3. *Degi Masala* – A blend of mild spices, yogurt, and tomatoes for a rich, slightly tangy flavor. 4. *Mild Heat & Color* – Uses *Kashmiri red chili powder* for a vibrant hue without excessive spiciness. 5. *Slow Cooking (Dum Style)* – Traditionally cooked in a *deg (handi)* for even flavor infusion. --- *Ingredients:* #### *For Chickpeas:* 1 cup *kala chana (black chickpeas)* or white chana (soaked overnight) 1 bay leaf 1 black cardamom Salt to taste #### *For Rice:* 1.5 cups *basmati rice* (soaked for 30 mins) 2-3 tbsp *ghee/oil* 1 *bay leaf* 4-5 *peppercorns* 1 *cinnamon stick* 2 *green cardamoms* 1 *black cardamom* 1 tsp *cumin seeds* #### *For Degi Masala Gravy:* 2 *onions* (sliced) 2 *tomatoes* (pureed) 1/2 cup *yogurt (whisked)* 1 tbsp *ginger-garlic paste* 1 tsp *cumin powder* 1 tsp *coriander powder* 1/2 tsp *turmeric powder* 1 tsp *Kashmiri red chili powder* (for color) 1/2 tsp *garam masala* Salt to taste Fresh *coriander & mint leaves* #### *For Garnish:* Fried onions Fresh coriander Lemon wedges --- *Cooking Method:* #### *Step 1: Cook Chickpeas* 1. Pressure cook soaked chana with bay leaf, black cardamom, and salt until tender (~4-5 whistles). 2. Drain and keep aside. #### *Step 2: Prepare Degi Masala* 1. Heat *ghee/oil* in a *deg (handi)* or heavy pot. 2. Add whole spices (bay leaf, cumin, cardamoms, cinnamon, peppercorns). 3. Sauté onions until golden brown. 4. Add **ginger-garlic paste**, cook until fragrant. 5. Stir in **tomato puree**, cook until oil separates. 6. Add **spice powders (turmeric, coriander, cumin, Kashmiri chili)**. 7. Mix in *whisked yogurt* and cook until gravy thickens. 8. Add boiled **chickpeas**, coat well in masala. #### *Step 3: Layer & Cook Rice (Dum Style)* 1. Parboil soaked rice until **70% cooked**, then drain. 2. In the *deg (pot)**, layer **chickpea masala* and **rice**. 3. Sprinkle **garam masala**, fried onions, mint, and coriander. 4. Drizzle *ghee**, cover with a tight lid, and cook on **low flame (dum)* for **15-20 mins**. #### *Step 4: Serve* 1. Gently fluff the pulao. 2. Garnish with **fried onions, fresh coriander, and lemon wedges**. 3. Serve with **raita, pickle, or salad**. --- *Why It’s Special?* ✔ *Rich & Mildly Spiced* – Perfect balance of flavors. ✔ *High-Protein Dish* – Chickpeas add nutrition. ✔ *Festive & Comfort Food* – Great for weddings, Eid, or family dinners. ✔ *Aromatic & Colorful* – The degi masala gives a beautiful reddish hue. Would you like any variations (like adding *meat* or **extra veggies**)? 😊