Methi (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.

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Preparation Time: 30 Minutes

Serves: 3

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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

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STEPS

1. Wash basmati rice and soak in water for at least 30 minutes.

2. Heat oil & ghee in a pressure cooker, add cinnamon stick, cloves, cardamom & bay leaf. Cook till the spices are fragrance kicks up.

3. Add the sliced onions, green chilies and ginger-garlic paste. Cook till the onions are fried around the edges.

4. Stir in the methi, mint & coriander leaves. Mix well, cover and cook till the greens are sagging.

5. Add cooked chana, garam masala then sort it for a min, add rice to the pressure cooker then cook for 2-3 mins.

6. Add 1 cup coconut milk & 1 cup of water.

7. 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

1. Arrange all the coated bhindi slices in a baking tray.

2. Bake at 350 F degrees (preheat for 15 minutes) for 15 to 25 minutes until brown and crisp.

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Tags

#studiospices #padmapriyaaroun