How to make Jhatpat Methi Aloo Chawal - Protein rich rice preparation.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Fenugreek Leaves

Cuisine : Punjabi

Course : Rice

Jhatpat Methi Aloo Chawal Recipe Card

Jhatpat Methi Aloo Chawal

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Jhatpat Methi Aloo Chawal checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Apple Pulao, Angoori Pulao, Soya Granule Rice, Burnt Ginger Rice.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Jhatpat Methi Aloo Chawal Recipe

  • Rice blanched 1 cup

  • Fenugreek Leaves peeled and cut into 1/2 inch cubes 2

  • Cooked rice 3 cups

  • Oil 2 teaspoons

  • Cumin seeds 1 teaspoon

  • Carom seeds (ajwain) a pinch

  • Cinnamon 1 inch stick

  • Garlic chopped 2-3 cloves

  • Bay leaf 1

  • Cashewnuts broken 1 cup

  • Green capsicum seeded, thin strips 1 medium

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Heat oil in a deep non stick pan, add cumin seeds and carom seeds. When they begin to change colour, add cinnamon, garlic and bay leaf and sauté for two minutes.

Step 2

Add cashewnuts and sauté till light brown. Add potatoes and mix well. Cover and cook the potatoes till done. Add fenugreek leaves and sauté for two minutes. Add capsicum and salt and sauté for two minutes.

Step 3

Add red chilli powder and garam masala powder and mix well. Add cooked rice and toss gently and cook till the rice is heated through. Garnish with coriander leaves and serve hot.