I have quite a few Pulao recipes and Rice recipes posted here in my blog, and I have had regular Pulao/Pulav dishes so many times at home and outside that I wanted to try a Pulao recipe that had to be something different. Methi Chana Pulao seemed like a good change for me. Healthier, delicious Pulao/Pulav dish that you could relish just like the favorite Pulao or Biryani of yours.
Methi has many health benefits and used to treat joint pains, Arthritis and improve Lactation in pregnant women. This dish combines Methi/Fenugreek with Kabuli Chana or Chickpeas, the nutrition rich legumes that are known to be great source of protein, carbohydrates with high dietary fiber content and low fat content.
Methi Channa Pulao/Pulav Ingredients:
- Channa or Chickpea or Kabuli Chana – 1/2 Cup
- Methi or Fenugreek Leaves – 1 Cup
- Rice – 1 Cup
- Cashew Nuts – 7-8 (Optional)
- Oil – 1 Tbsp
- Ghee – 1 tsp
- Lemon Juice – 1 tsp
Time to Prepare: 12 hours
Time to Cook: 30 min
Total time: 12 hours 30 min
My Rating: stars: ★★★★☆
- Cinnamon Stick – 1/2 inch
- Cloves – 2
- Cardamom – 1
- Ginger – 1 inch
- Black Peppercorns – 4-5
- Green Chillies – 2-3
- Grated Coconut – 1/2 Cup
How to Make Methi Channa Pulao/Pulav:
- Soak the Chickpea or Kabuli Chana in hot water and leave it soaked overnight. Next day, cook Kabuli Channa in a pressure cooker by adding 1/4 tsp of Salt and a pinch of Baking Soda until you hear 6-7 whistles or until Kabuli Channa turns soft. Leave the Channa in the same water you used for cooking until you are ready to use the Channa for preparing Pulao/Pulav. If removed from water and left to dry, Channa may lose its softness and turn hard.
- Clean and soak the Methi Leaves in water by adding a 1/4 tsp of Salt. This helps reduce the bitter taste of Methi or Fenugreek Leaves and it also helps keep the Methi Leaves fresh until cooked. Drain the water and finely chop the Methi or Fenugreek Leaves; keep aside.
- Wash and Soak 1 cup of Rice in water for 10 minutes. Then drain out the water completely and keep the Rice separately.
- In a mixer jar, add all the Masala Paste ingredients listed above and grind with little water to prepare a smooth paste. Keep aside.
- Now take a pressure cooker container (outer container). Heat Oil + Ghee in the cooker container until the Ghee melts. Add Cashew Nuts and fry in the cooker until they turn golden brown in color.
- At this stage, add the Masala Paste ingredients from Step 4 to the cooker container and fry for 2-3 minutes. Now add finely chopped Methi or Fenugreek Leaves from Step 2 and mix well with the Masala paste ingredients and fry for 2 more minutes.
- Now drain the water from Kabuli Channa (from Step 1) and add the Channa, soaked and drained Rice from Step 3 to the container and fry for 3-4 minutes. Now add 2 cups of water and Salt to the container and close the pressure cooker lid and allow the contents to cook.
- For best results, keep the pressure cooker on flame until you hear 3 whistles. Then let the cooker stay on low flame for 2-3 more minutes.
- Turn off the flame and allow the cooker to ease the pressure for few minutes. Once you open the cooker lid, add the Lemon Juice and mix well all the ingredients of Pulav/Pulao.
Now the Methi Chana Pulao/Pulav is ready to serve.
Methi Channa Pulao/Pulav can be served with or without Raita.