A very tasty and healthy recipe for a Rice Pilaf with Fenugreek Leaves, also called Methiwara Chawar, made with brown rice, tomatoes and spices. A vegan, soy-free, gluten-free and nut-free recipe.
I think this was one of the first dishes I learned to cook, and I think it was likely because fenugreek leaves, or methi, and rice, are two ingredients that are deeply beloved in our home and therefore ones you are very likely to find in my pantry. Methi, especially, after a visit to the Indian or Asian grocery store.
If you have eaten fenugreek, you probably are a fan. Not only is it delicious, but it is also a health star. It fights off diseases like diabetes, reduces cholesterol, and has tons of good fiber that cleanses your system inside out. I love throwing handfuls of methi leaves in curries, and it makes a killer sabzi, or side, to eat with dal and rice. In this pilaf, it is excellent.
The original recipe, Methiwara Chawar, is a Sindhi dish, and I think I learned this particular dish from my first cookbook, Vimla Patil’s Working Woman’s Cookbook. It is one of a handful of dishes I know how to cook from Sindhi cuisine. Sindh is a province in Pakistan, and India’s Sindhi community is made up of migrants who chose to move eastward during the partition of India in 1947.
I have tweaked the recipe quite a bit over the years since I started to first make it. I use some garam masala to add more flavor. You can use either brown or white rice. If you use white, you will need to reduce the cooking time, and I’ll add a note on that in the recipe. If you are not used to fenugreek leaves, I would advise trying it out with a white long grain rice, like Basmati, first.
Here’s the recipe. Enjoy, all!
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More recipes with fenugreek leaves:
Methi Dal
Methi Matar Malai, fenugreek leaves and green peas in a creamy sauce
Baingan Methi Sabzi, fenugreek leaves with eggplant
Methi Chaman
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Methiwara Chawar recipe:
Brown Rice Pilaf with Fenugreek Leaves | Methiwara Chawar
Ingredients
- 1 bunch fenugreek or methi leave , chopped (about 3-4 cups)
- 1 1/2 cups brown rice , washed under running water and drained
- 4 cups water
- 1 tbsp canola or other vegetable oil
- 1 tsp cumin seeds
- 2 tsp coriander powder
- 2 tsp garam masala
- 1 tsp cayenne
- 1/2 tsp turmeric powder
- 3 medium tomatoes, pureed. This should make about 2 cups of puree.
- Salt to taste
Instructions
- Heat oil in a saucepan.
- Add the cumin seeds and, when they sputter, add the fenugreek leaves and toss to coat with oil.
- Add the tomato puree and powdered spices and cook until the tomato begins to express oil.
- Add the rice. stir until it starts to turn opaque, then add the water and salt to taste.
- Bring to a rolling boil, turn the heat to low, cover with a tight-fitting lid, and let the rice cook 50 minutes.
- Turn off the heat and allow the rice to stand 10 minutes before opening the lid.
- Fluff with a fork and serve hot.
Notes
Nutrition
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Indhu says
March 26, 2010 atI am yet to try cooking with methi leaves… this recipe of yours is tempting me to try one soon… love the colour if the dish 🙂
ZenGirl says
March 26, 2010 atVaishali,
I did not know this at all, brown rice is sure healthier and chewier. One more on my list to make and eat!a
Srimathi says
March 26, 2010 atHi V,
After reading your post yesterday, I was thinking about the whole thing for some time. I mentioned it to my pal and that grew into a good conversation. The rice that you have posted looks good. Have not had that much of Sindhi food.
Manasi says
March 26, 2010 atI love this. On my list, but with regular white rice. I somehow haven’t gotten over my reluctance to use brown rice.
Sharmila says
March 26, 2010 atThis is a regular at my place … quick and simple. I sometimes throw in some vegetables too. Using brown rice is a good option Vaishali. 🙂
AMA's AnythingVegetarian says
March 26, 2010 atI love sindhi food.I had a sindhi friend in college and used to enjoy this rice .You reminded me of those days and its raining in NJ I feel Nostalgic.Healthy Combo.
Deepa says
March 26, 2010 athey I just commented on of the fellow bloggers blog about fenugreek fried rice, and here I see the apna desi version of methi wara Chwar..love the clicks..makes me hungry..
Latha says
March 26, 2010 atSuper delicious rice, Vaishali.
ruchikacooks says
March 26, 2010 atI thought it will be like a khichdi, but this looks good, with tomato puree it is almost like a mixed rice..
Alka says
March 26, 2010 atIt seems like ages since I visited your blog….need to catch up with so many blogger friends.
The title made me wonder whether it actually means SINDHI Methi wara chanwar or is there something similar sounding in other language…And it goes without saying that I was happily surprised to find the reality 😉
The brown rice is yet another thing which is on my mind since long, its just that I am yet to find one good brand for it tht’s available in Mumbai
The rice looks pretty.We add garlic too , to this rice and to make it more healthier we add loads of vegetables like carrot, beans, peas, cauliflower, potato etc. A whole meal ,it makes with some curd/yogurt and papad..blisss
Usha says
March 26, 2010 atI have never tried any sindhi dishes yet, this rice looks like a great place to start ! Loved the use of brown rice…
Stephanie says
March 27, 2010 atLooks great! I’ve never had methi, hope to be able to someday. Peace, Stephanie
Ms.Chitchat says
March 27, 2010 atI too loved the flavour of Methi. Loved the color and the flavour of the rice.
Gita says
March 27, 2010 atA very interesting variation of the regular methi rice I make, looks very colorful and nice Vaishali…I am going to try this one 🙂 Are you planning to go to Cherry blossom this weekend? we don’t have any plans as of now yet due to our travel plans…I need to see it before the season is over 🙂
Kellye says
May 23, 2017 atI haven’t cooked with fenugreek leaves, but I have seen them here at the Asian store, and I have been wanting to try them out. This recipe, with the brown rice, sounds just perfect. Thanks!
Shreyas Pandit says
April 4, 2018 atIf you are using dry methi leaves, would it still be 3-4 cups?