Methi Chana Pulao (Fenugreek leaves and Chickpea Pilaf)

Recipe by Cook's Hideout

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.

Ingredients

• 1 cup basmati rice
• 1 cup Methi (Leaves)
• 15 oz. can black beans
• 1 cup chickpeas (- cooked)
• 1 onion (- large, thinly sliced)
• 2 ~ 3 Chilies (Green - finely chopped)
• 1 tsp Ginger-garlic (paste)
• 1 cup coconut milk
• 1 cinnamon (" stick - piece)
• 3 cloves
• 2 cardamom
• 1 bay leaf
• to taste Salt

Method

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 5~10 minutes before digging in.

View the recipe instructions at Cook's Hideout