If you’re bored of regular pulao recipes and want something unique yet rooted in Indian tradition, Chana Methi Malai Pulao is the perfect dish for you. It’s a flavorful mix of protein-rich black chickpeas (kala chana), aromatic fenugreek leaves (methi), and a rich malai (cream) base all layered with fragrant basmati rice. This dish brings together health and taste in one satisfying meal.
- High in protein and fiber (thanks to chana)
- Methi adds a mildly bitter, earthy taste with digestive benefits
- Malai gives it a creamy, royal touch
- Perfect for lunch, dinner, or even festive occasions
- A one-pot wholesome Indian meal
Ingredients
Here’s what you’ll need for 3–4 servings:
For the chana:
- 1 cup black chickpeas (soaked overnight and boiled)
- Salt to taste
For the pulao:
- 2 tablespoons ghee or oil
- 1 bay leaf
- 2 cloves
- 1-inch cinnamon stick
- 1 green cardamom
- 1 small onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- 1 green chili (slit)
- 1 cup chopped fresh methi leaves (or ½ cup kasuri methi)
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ cup fresh malai (or fresh cream)
- Salt to taste
- 1½ cups basmati rice (washed and soaked for 20 minutes)
- 3 cups water
Cooking Instructions
Step 1: Prepare Chana
- Soak the kala chana overnight.
- Boil them in salted water until soft but not mushy.
- Drain and keep aside.
Step 2: Sauté the Masala
- In a deep pan or pressure cooker, heat ghee or oil.
- Add bay leaf, cinnamon, cardamom, and cloves. Let them splutter.
- Add cumin seeds, then sauté chopped onion until golden brown.
- Add ginger-garlic paste and green chili. Cook for 1–2 minutes.
Step 3: Add Methi and Spices
- Add chopped methi leaves. Sauté till the bitterness reduces and leaves wilt.
- Add turmeric powder, garam masala, and salt.
- Add the boiled chana and mix well.
Step 4: Add Malai
- Lower the heat and add fresh malai or cream.
- Mix gently and cook for 2–3 minutes till it blends with the masala.
Step 5: Cook the Pulao
- Add soaked rice and water. Stir gently to combine everything.
- Check seasoning and adjust salt if needed.
- Cover and cook on low-medium flame for about 15 minutes, or until rice is fully done.
- Let it rest for 5 minutes before fluffing with a fork.
Final Thoughts
Chana Methi Malai Pulao is more than just a twist on regular pulao it’s a smart, nutritious, and utterly delicious Indian fusion dish. Whether you’re meal prepping, planning a weekend dinner, or hosting guests, this recipe will surprise everyone with its unique taste and creamy texture.