Chana Pulao with Corned Beef and Raw Alpine Butter

 A hot, grounding dish where spice meets restraint

This chana pulao is not mild. It carries real chilli heat, the kind that builds with each spoonful. Rather than taming it with sweetness or sugar, this version balances fire through salt, fat, and texture: cured beef for depth, and raw alpine butter for calm.

Ingredients (serves 2–3)

For the chana pulao

300 g cooked chickpeas (drained)

250 g basmati rice

1 large onion, finely sliced

2 cloves garlic, minced

1 thumb-size piece of ginger, grated

2–3 green chillies, finely chopped (adjust to heat tolerance)

1 tsp cumin seeds

1 bay leaf

½ tsp ground turmeric

1 tsp ground cumin

½–1 tsp chilli powder (to taste)

Salt, measured carefully

2 tbsp neutral oil or ghee

500 ml hot water or light vegetable stock

For finishing

150 g corned beef, sliced thin or gently shredded

40–60 g raw alpine butter, very cold

Fresh coriander or chives, finely chopped

Lemon wedges or pickled onions (optional)

Method

1. Rinse the basmati rice until the water runs clear, then soak for 20–30 minutes. Drain well.

2. Heat the oil or ghee in a wide, heavy pan over medium heat. Add cumin seeds and bay leaf and let them bloom until fragrant.

3. Add the sliced onion with a pinch of salt. Cook slowly until soft, translucent, and lightly golden. This step matters—rushed onions will leave the dish harsh.

4. Stir in garlic, ginger, and chopped green chillies. Cook for 1 minute until aromatic, not browned.

5. Add turmeric, ground cumin, and chilli powder. Toast briefly, just until the spices release their aroma.

6. Fold in the chickpeas and drained rice, stirring gently to coat everything in the spiced oil without breaking the grains.

7. Pour in the hot water or stock. Taste and adjust salt carefully—the corned beef will add more later.

8. Bring to a rolling boil, then reduce to low, cover, and cook for 12–15 minutes until the rice is tender and moisture absorbed.

9. Turn off the heat and let the pulao rest, covered, for 5 minutes.

10. Gently fold in the corned beef while the rice is still hot. Do not overmix.

11. Finish by placing knobs of raw alpine butter on top. Let them melt naturally through the heat of the dish rather than stirring aggressively.

To serve

Spoon into warm bowls. Scatter with fresh herbs. Offer lemon wedges or a small bowl of pickled onions on the side if the heat needs lifting.

Final thought

This is not a dish that hides its fire. The heat remains present, but controlled—smoothed by butter, grounded by beef, and carried by rice and legumes. It’s comfort food with tension, meant to be eaten slowly, with respect for spice rather than fear of it.

If you’re sweating slightly by the last bite, you’ve done it right.

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