Food,  Grains & Breads

Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)

Methi Channa Pulao

1 cup Basmati Rice
1 cup Methi Leaves, roughly chopped
¼cup Mint Leaves, roughly chopped 
1 cup Chickpeas, cooked
1 Onion thinly sliced
2-3 Green Chilies, finely chopped
1 tsp Ginger-garlic paste
1 cup Coconut Milk
1 inch piece Cinnamon stick
3 Cloves
2 Cardamoms
1 Bay leaf
Salt, to taste


  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 5-0 minutes before digging in.
This recipe is from Cook’s Hideout.

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