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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.

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

  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.


Tags


#studiospices #padmapriyaaroun

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