Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)

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.

[wpurp-searchable-recipe]Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf) – 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.
– Basmati Rice, Methi Leaves, Mint Leaves, Chickpeas – cooked, Onion – large, thinly sliced, Green Chilies – finely chopped, Ginger-garlic paste, Coconut Milk, Cinnamon stick – piece, Cloves, Cardamom, Bay leaf, Salt, Wash basmati rice and soak in water for at least 30 minutes.; 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.; Add the onions, green chilies and ginger-garlic paste. Cook till the onions are browned around the edges.; Stir in the methi & pudina (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 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.; Turn off the heat and keep the pan covered for at least 5~10 minutes before digging in.; [/wpurp-searchable-recipe]

Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)

Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf) is a quick and easy one-pot dish. Serve it with a simple raita or a curry for a complete meal.

Author: Pavani

Print Pin Rate

Prep Time: 20 mins

Cook Time: 30 mins

Soaking Time:: 30 mins

Course: Main Course, Main Dish

Cuisine: Indian, north indian

Servings: 3 Servings

Ingredients

1x2x3x

• 1 cup Basmati Rice
• 1 tbsp Oil
• 1" Cinnamon Stick
• 2 Cloves
• 2 Cardamom pods
• 1 Bay Leaf
• 1 Large Onion, thinly sliced
• 1 tsp Ginger+garlic paste
• 1 cup Fresh Methi leaves, chopped
• ¼ cup Mint leaves, chopped
• 1 cup Cooked Chickpeas
• 1 cup Coconut milk
• To taste Salt

Instructions

• Wash basmati rice and soak in water for at least 30 minutes.
• 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 methi & pudina (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 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. Turn off the heat and keep the pan covered for at least 5~10 minutes before digging in.