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Blogging Marathon# 50: Week 2/ Day 2

Theme: Methi Dishes

Dish: Methi Chana Pulao

Apart from curries, lentil dishes and rotis, methi is great to use in rice dishes too. I have made spicy pulao with methi and paneer before, but today’s pulao is quite mild with just a few whole spices. This recipe is my adaptation of my cousin’s methi pudina rice. She usually serves the rice with a spicy curry, but I added some chickpeas to the rice to make it wholesome.

This is a one-pot dish and can be whipped up in no time (if you have the methi leaves all prepped and ready to go, that is). I usually store my cleaned methi leaves in an airtight container in the fridge once I get back from the store and then use them as needed during the week.

Cooking the rice in coconut milk gives a nice sweet taste that balances the bitterness of the methi leaves. Any protein like green peas, tofu, paneer can be added to the dish instead of chickpeas. Serve it with a simple raita or a curry for a complete meal.

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Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf) Yum
This Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf) is one-pot dish and can be whipped up in no time. Cooking the rice in coconut milk gives a nice sweet taste that balances the bitterness of the methi leaves. Any protein like green peas, tofu, paneer can be added to the dish instead of chickpeas. Serve it with a simple raita or a curry for a complete meal.
Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 cup Methi Leaves
  • ¼ cup Mint Leaves
  • 1 cup Chickpeas - cooked
  • 1 Onion - large, thinly sliced
  • 2 ~ 3 Chilies Green - finely chopped
  • 1 tsp Ginger-garlic paste
  • 1 cup Coconut Milk
  • 1 Cinnamon " stick - piece
  • 3 Cloves
  • 2 Cardamom
  • 1 Bay leaf
  • to taste Salt
Course main course
Cuisine north indian
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Basmati Rice
  • 1 cup Methi Leaves
  • ¼ cup Mint Leaves
  • 1 cup Chickpeas - cooked
  • 1 Onion - large, thinly sliced
  • 2 ~ 3 Chilies Green - finely chopped
  • 1 tsp Ginger-garlic paste
  • 1 cup Coconut Milk
  • 1 Cinnamon " stick - piece
  • 3 Cloves
  • 2 Cardamom
  • 1 Bay leaf
  • to taste Salt
Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)
Instructions
  1. Wash basmati rice and soak in water for at least 30 minutes.
  2. Heat 1tbsp oil in a heavy bottomed pan; add cinnamon stick, cloves, cardamom and bay leaf. Cook till the spices are fragrant, about 30~45 seconds.
  3. Add the onions, green chilies and ginger-garlic paste. Cook till the onions are browned around the edges.
  4. Stir in the methi & pudina (mint) leaves. Mix well, cover and cook till the greens are wilted, about 3~4 minutes.
  5. Drain the water from the rice and add to the pan. Mix well to coat the grains with the spices and the greens. Cook for 2~3 minutes.
  6. Add the coconut milk and 1cup of water. (Adjust the amount of water depending on the rice that is being used.) Bring the mixture to a boil, lower the heat, cover and cook until all the water is absorbed and the rice is tender.
  7. Turn off the heat and keep the pan covered for at least 5~10 minutes before digging in.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 50

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12 thoughts on “Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)”

  1. Rice turned out good and lovely pictures. I too like methi in pulaos and occasionally make methi pulao. Never tried coconut milk and that must have give a nice flavor to the rice.

  2. Amazing texture of the rice and love your entire setup..want to grab those bowls right away and scoop the rice in..:)

  3. I do that too-prep the greens and store in containers as soon as am back from the market. Saves a lot of time later right! And this is a lovely pulao. I have both channa and methi leaves int he fridge. This might come my lunch today 🙂

  4. Beautiful pulao I love teh addition of coconut milk.Must make it will see if I can get my girls to pick the leaves for me.

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