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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
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Prep Time: 20 mins
Cook Time: 30 mins
Soaking Time:: 30 mins
Course: Main Course, Main Dish
Cuisine: Indian, north indian
Servings: 3 Servings


  • 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


  • 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.