Chicken Methi Pulao is a one pot meal using chicken and fresh fenugreek leaves. It is a winter delicacy when the market is flooded with fresh fenugreek leaves.
We love to take full advantage of winter vegetables. And try to use up in everyday meal. This Chicken methi Pulao is also one of these recipes. Specially prepared during winter , when the fenugreek is in season. Though many a times fresh fenugreek is available throughout the year but in winters the leaves are soft and crunchy and gives a very delicate taste. 
This recipe can also be made up using dry fenugreek leaves if fresh fenugreek leaves are not available. I make my own dry fenugreek leaves. I will share the DIY for the same in my next post. You can also find dried fenugreek in Indian stores with the name Kasuri methi. Anyways back to the recipe for now.
Ingredients:
- 500 gm chicken
- 1 medium size onion chopped
- 3 tbsp ginger garlic paste
- 1/3 cup curd
- ½ cup fresh fenugreek leaves or 1 tbsp dried fenugreek leaves
- 1 glass rice
- whole garam masala (Shah jeera 1/2 tsp, 2 cloves, 4 black pepper corn, 1/2 inch cinamon, 1 bay leaves)
- 1 tsp garam masala powder
- 1/2 tsp black pepper powder
- 1/3 cup oil + 1 tbsp ghee
- 1 & 1/2 tsp Salt to taste
- 1 & 1/2 glass of water
- 3-4 green chillies slit
Method:
- Heat oil & ghee in a deep pan or pressure cooker. When oil is hot, add whole garam masala.
- When garam masala crackles, add the chopped onion.
- When onion becomes light brown, add ginger garlic paste. Fry well for few minutes till smell disappears.
- Add black pepper powder & garam masala powder.
- Remove from stove & add whipped curd . Fry for few minutes
- Now add chicken and fenugreek leaves. Fry for few minutes.
- Now add slit whole green chillies.
- Add the water and salt.
- When water comes to a boil, add rice.
- Pressure cook on high flame till 3 wistles and then on simmer on low heat for 10-15 minutes.
- Serve hot with Burhani.
Huma Kalim
Serves 2 to 3
Chicken Methi Pulao is a one pot meal using chicken and fresh fenugreek leaves. It is a winter delicacy when the market is flooded with fresh fenugreek leaves.
10 minPrep Time
40 minCook Time
50 minTotal Time
Save RecipeIngredients
- 500 gm chicken
- 1 medium size onion chopped
- 3 tbsp ginger garlic paste
- 1/3 cup curd
- ½ cup fresh fenugreek leaves or 1 tbsp dried fenugreek leaves
- 1 glass rice
- whole garam masala (Shah jeera 1/2 tsp, 2 cloves, 4 black pepper corn, 1/2 inch cinamon, 1 bay leaves)
- 1 tsp garam masala powder
- 1/2 tsp black pepper powder
- 1/3 cup oil + 1 tbsp ghee
- 1 & 1/2 tsp Salt to taste
- 1 & 1/2 glass of water
- 3-4 green chillies slit
Instructions
- Heat oil & ghee in a deep pan or pressure cooker. When oil is hot, add whole garam masala.
- When garam masala crackles, add the chopped onion.
- When onion becomes light brown, add ginger garlic paste. Fry well for few minutes till smell disappears.
- Add black pepper powder & garam masala powder.
- Remove from stove & add whipped curd . Fry for few minutes
- Now add chicken and fenugreek leaves. Fry for few minutes.
- Now add slit whole green chillies.
- Add the water and salt.
- When water comes to a boil, add rice.
- Pressure cook on high flame till 3 wistles and then on simmer on low heat for 10-15 minutes.
- Serve hot with Burhani.
Calories
Fat
Carbs
Protein
