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    Home > Vegan Rice Recipes

    Brown Rice Pilaf with Fenugreek Leaves | Methiwara Chawar

    Posted: May 22, 2017 ยท Updated: Aug 23, 2021

    Jump to Recipe

    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.

    A delicious Brown Rice Pilaf with Fenugreek Leaves, Methiwara Chawar, a specialty of the Sindhi community of India. Soy-free, gluten-free, nut-free and vegan.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.

    Overhead shot of Brown Rice Pilaf with Fenugreek Leaves, or Methi Wara Chawar | HolyCowVegan.netIf 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.

    Overhead shot of Rice Pilaf with Fenugreek Leaves on a white plate, with another plate in the background | HolyCowVegan.net

    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.

    Serve this Methi rice with a delicious side like this Corn, Mushroom and Green Pepper Sabzi.

    Here's the recipe. Enjoy, all!

    ***

    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

    ***

    Methiwara Chawar recipe:

    Methi Wara Chawar or Rice Pilaf with Fenugreek Leaves on a white plate with another plate and a black and white paisley napkin in background | HolyCowVegan.net

    Brown rice pilaf with fenugreek leaves

    Brown Rice Pilaf with Fenugreek Leaves | Methiwara Chawar

    A very tasty and healthy recipe for a Sindhi style 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.
    5 from 2 votes
    Print Recipe Review Recipe
    Course: Side
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Methiwara chawar, Rice with Methi
    Prep Time: 15 mins
    Cook Time: 50 mins
    Total Time: 1 hr 5 mins
    Servings: 6 servings
    Calories: 211kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 bunch fresh methi (fenugreek leaves chopped to yield about 3-4 cups)
    • 1 ยฝ cups brown rice , washed under running water and drained
    • 4 cups water
    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seeds
    • 2 teaspoon ground coriander
    • 2 teaspoon garam masala
    • 1 teaspoon cayenne
    • ยฝ teaspoon turmeric
    • 3 medium tomatoes (pureed. This should make about 2 cups of puree.)
    • Salt to taste
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    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.

    Recipe notes

    You can make this with white rice. Reduce water to 2 ยฝ cups and cook for 15 minutes after you cover with the lid.

    Nutrition

    Calories: 211kcal | Carbohydrates: 39g | Protein: 4.9g | Fat: 4g | Potassium: 332mg | Fiber: 2.8g | Sugar: 1.7g | Vitamin A: 1000IU | Vitamin C: 28.9mg | Calcium: 30mg | Iron: 1.6mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Shreyas Pandit

      April 04, 2018 at 8:06 am

      If you are using dry methi leaves, would it still be 3-4 cups?

      Reply
    2. Kellye

      May 23, 2017 at 9:27 am

      5 stars
      I 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!

      Reply
    3. Gita

      March 27, 2010 at 2:07 pm

      A very interesting variation of the regular methi rice I make, looks very colorful and nice Vaishali...I am going to try this one ๐Ÿ™‚ 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 ๐Ÿ™‚

      Reply
    4. Ms.Chitchat

      March 27, 2010 at 2:41 am

      I too loved the flavour of Methi. Loved the color and the flavour of the rice.

      Reply
    5. Stephanie

      March 27, 2010 at 2:04 am

      Looks great! I've never had methi, hope to be able to someday. Peace, Stephanie

      Reply
    6. Usha

      March 26, 2010 at 8:14 pm

      I have never tried any sindhi dishes yet, this rice looks like a great place to start ! Loved the use of brown rice...

      Reply
    7. Alka

      March 26, 2010 at 6:05 pm

      It 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 ๐Ÿ˜‰
      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

      Reply
    8. Latha

      March 26, 2010 at 3:04 pm

      Super delicious rice, Vaishali.

      Reply
    9. ruchikacooks

      March 26, 2010 at 4:59 pm

      I thought it will be like a khichdi, but this looks good, with tomato puree it is almost like a mixed rice..

      Reply
    10. AMA's AnythingVegetarian

      March 26, 2010 at 11:25 am

      I 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.

      Reply
    11. Sharmila

      March 26, 2010 at 11:20 am

      This is a regular at my place ... quick and simple. I sometimes throw in some vegetables too. Using brown rice is a good option Vaishali. ๐Ÿ™‚

      Reply
    12. Deepa

      March 26, 2010 at 12:29 pm

      hey 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..

      Reply
    13. Manasi

      March 26, 2010 at 8:01 am

      I love this. On my list, but with regular white rice. I somehow haven't gotten over my reluctance to use brown rice.

      Reply
    14. Srimathi

      March 26, 2010 at 4:35 am

      Hi 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.

      Reply
    15. ZenGirl

      March 26, 2010 at 1:33 am

      Vaishali,

      I did not know this at all, brown rice is sure healthier and chewier. One more on my list to make and eat!a

      Reply
    16. Indhu

      March 26, 2010 at 1:17 am

      I 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 ๐Ÿ™‚

      Reply

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    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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