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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.


23 serving

Total time

50 minutes




  • 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


  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.
  8. View the recipe instructions at Cook's Hideout

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