Methi Chana Pulao | Instant Pot Recipe

Methi Chana Pulao is a delicious one pot dish that is quick and easy to make. Fenugreek leaves, fresh mint, chickpeas and rice are cooked in creamy, spicy coconut milk base. This gives a nice balance to the bitterness of the greens.

I make this recipe in the instant pot but you can also make it on the stove top. Instructions for both are in this post. Other protein like tofu or paneer are also great in this dish. Serve it with raita or curry for a complete meal.

About the Recipe

Methi aka fenugreek leaves are delicious Indian greens. They have an earthy and slightly bitter taste. They are great to use in different recipes like this potato paneer methi curry or this comforting methi moong dal rasam.

Methi is also great to use in rice recipes. This methi rice recipe is my adaptation of my cousin's methi pudina rice. She usually makes it plain and serves it with a spicy curry. But I add some chickpeas right into the dish to make it wholesome. You can use any of your favorite protein instead.

I make this simple pulao recipe in the Instant Pot because it makes it easy and convenient. I use coconut milk to cook the rice. It gives a nice sweet taste to the final dish and balances the bitterness of the methi leaves.

Serve this simple methi chana rice with raita or a curry for a complete meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Methi pulao recipe:

• Methi or Fenugreek leaves - these are available fresh in Indian stores all year long. But you can also use frozen methi leaves.
• Chickpeas or other cooked beans. You can also use any of your other favorite protein like paneer or tofu.
• Coconut milk - you can either light or full fat coconut milk. Skip if you don't have it on hand. But I highly recommend using it for the creamy flavor.
• Onion, ginger + garlic paste.
• Fresh mint and/ or cilantro leaves.
• Spices - ground turmeric, red chili powder, garam masala.
• Whole spices - bay leaf, cloves, cardamom and cinnamon stick.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this chana methi rice recipe:

Soak basmati rice in water for at least 20 minutes.

Select 'Saute' on the Instant Pot. Once the pot is hot, add oil, cinnamon stick, cloves, cardamom and bay leaf. Cook till the spices are fragrant. Add the onions, green chilies and cook till the onions are browned around the edges. Stir in ginger-garlic paste and cook for 30 seconds.

Add the methi & mint leaves. Mix well and cook till the greens are wilted. Stir in drained chickpeas.

Add the coconut milk, turmeric, red chili powder and garam masala. Mix well to combine.

Drain the water from the rice and add to the pot along with the water. Mix well and make sure to scrape the bottom of the pot to loosen any browned bits.

Place the lid on, lock it, and close the steam valve. Set the timer for 5 minutes on high pressure.

When the timer sounds, naturally release the steam for 10 minutes, quick release the remainder. Open the pressure cooker and serve the rice hot!!

Expert Tips

• You can use either fresh or frozen methi leaves. These are available fresh in Indian stores all year long.
• Prepping methi leaves is a time consuming process. So I usually prep them when I get them from the store. Then store in an airtight container in the fridge for up to 1 week.
• Substitute chickpeas with or other cooked beans. Feel free to use any of your other favorite plant based protein like paneer or tofu.
• You can use either light or full fat coconut milk.
• Omit coconut milk and replace it with water. But I highly recommend using it for the creamy flavor. Just use 1¾ cups of water.
• To make Chana rice or pulao, simple omit the methi leaves in the recipe.
• Store leftover methi chana pulao in an airtight container for up to 3 days in the refrigerator.

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Recipe Card

Methi Chana Pulao

Methi Chana Pulao is a delicious one pot meal. This instant pot pulao recipe is quick and easy to make. Serve with raita or a curry!!

Author: Pavani

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Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Soaking Time:: 30 minutes mins

Course: Main Course, Main Dish

Cuisine: Indian, north indian

Servings: 6 Servings

Ingredients

1x2x3x

• 1½ cups Basmati Rice, rinsed and drained
• 2 tablespoons Oil
• 1" Cinnamon Stick
• 2 Cloves
• 2 Cardamom pods
• 1 Bay Leaf
• 1 Large Onion, thinly sliced
• 1 teaspoon Ginger+garlic paste
• 1 cup Fresh Methi, chopped
• ¼ cup Mint leaves and/ or Cilantro leaves, chopped
• 1 can 14 oz. can of full fat or light Coconut milk
• 1 cup Cooked Chickpeas
• To taste Salt
• 1 cup Water*

Instructions

• Soak basmati rice in water for at least 20 minutes.

Instant Pot Method:

• Select 'Saute' on the Instant Pot. Once the pot is hot, add oil, cinnamon stick, cloves, cardamom and bay leaf. Cook till the spices are fragrant, about 30~45 seconds. Add the onions, green chilies and cook till the onions are browned around the edges, about 3~4 minutes. Add ginger-garlic paste and cook for 30 seconds.
• Add the methi & mint leaves. Cook till the greens are wilted, about 2 minutes. Add in the drained chickpeas.

  Add the coconut milk, turmeric, red chili powder and garam masala. Mix well to combine.
• Drain the water from the rice and add to the pot along with the water and salt. Mix well and make sure to scrape the bottom of the pot to loosen any browned bits.
• Place the lid on, lock it, and close the steam valve. Set the timer for 5 minutes on high pressure.

  When the timer sounds, naturally release the steam for 10 minutes, quick release the remainder. Open the pressure cooker and serve the rice hot!!

Stove Top Method:

• Heat oil in a heavy bottomed pan; add cinnamon stick, cloves, cardamom and bay leaf. Cook till the spices are fragrant, about 30~45 seconds. Add the onions, green chilies and ginger-garlic paste. Cook till the onions are browned around the edges.

  Stir in the turmeric, red chili powder and garam masala. Add the methi & mint leaves. Mix well, cover and cook till the greens are wilted, about 3~4 minutes.
• 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.
• Add drained chickpeas, salt, coconut milk and 1½ cups of water. Bring the mixture to a boil, lower the heat, cover and cook until all the water is absorbed and the rice is tender. Turn off the heat and keep the pan covered for at least 5~10 minutes before serving.

Notes

• Adjust the amount of water depending on the rice that is being used.
• You can use either fresh or frozen methi leaves. These are available fresh in Indian stores all year long.
• Prepping methi leaves is a time consuming process. So I usually prep them when I get them from the store. Then store in an airtight container in the fridge for up to 1 week.
• Substitute chickpeas with or other cooked beans. You can also use any of your other favorite plant based protein like paneer or tofu.
• You can use either light or full fat coconut milk.
• You can omit using coconut milk and replace it with water. But I highly recommend using it for the creamy flavor. Just use 1¾ cups of water.
• Store leftover methi chana pulao in an airtight container for up to 3 days in the refrigerator.

Nutrition

Calories: 395kcal | Carbohydrates: 48g | Protein: 8g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 91mg | Potassium: 291mg | Fiber: 3g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 4mg

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