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!!
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Ingredients
- 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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