Padmapriya ArounMethi (Fenugreek leaves) Chana Pulao
Methi (Fenugreek leaves) Chana Pulao is a quick and yummy one-pot meal. Serve it with raita or a curry of your choice.
Preparation Time: 30 Minutes
Serves: 3
INGREDIENTS
Basmati Rice – 1 cup
Cinnamon Stick - 1 inch
Cloves – 2 no.
Cardamom pods – 2 no.
Bay leaf – 1
Large Onion – 1 (thinly sliced)
Ginger Garlic paste – 1 tsp
Fresh Methi Leaves – 1 cup (chopped)
Mint leaves – 1 handful
Coriander leaves – 1 handful
Chickpeas – 1 cup (cooked)
Garam masala – 1 tsp (optional)
Cashew – few (optional)
Water – 2 cup or (1 cup coconut milk & 1 cup water)
Salt – to taste
Oil - 1 tbsp + Ghee - 1 tbsp
For Over Roasted Bhindi
Bhindi - 200 gms
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Salt - to taste
Ginger Garlic paste - 1/2 tsp
Black pepper powder - 1/4 tsp
Lemon juice - to taste
STEPS
Wash basmati rice and soak in water for at least 30 minutes.
Heat oil & ghee in a pressure cooker, add cinnamon stick, cloves, cardamom & bay leaf. Cook till the spices are fragrance kicks up.
Add the sliced onions, green chilies and ginger-garlic paste. Cook till the onions are fried around the edges.
Stir in the methi, mint & coriander leaves. Mix well, cover and cook till the greens are sagging.
Add cooked chana, garam masala then sort it for a min, add rice to the pressure cooker then cook for 2-3 mins.
Add 1 cup coconut milk & 1 cup of water.
Bring the mixture to a boil, check the salt then close the lid and cook for 2 whistles and turn off the flame.
For Over Roasted Bhindi
Arrange all the coated bhindi slices in a baking tray.
Bake at 350 F degrees (preheat for 15 minutes) for 15 to 25 minutes until brown and crisp.
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