Protein-rich rice dish packed with brimming with health prepared by cooking basmati rice with mung beans sprouts and fragrant spices. The pulao is finished with mint and coriander leaves taking its taste & healthfulness to the next level.
| Time: 40 minutes
1 cup basmati rice
3/4 cup mung sprouts (sprouted mung beans)
1 large onion, thinly sliced
1 potato, chopped
1 tomato, finely chopped
1 teaspoon finely chopped ginger
1 green chilli, finely chopped
1 tablespoon oil
1 teaspoon ghee (optional)
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 black cardamom
1 small cinnamon stick (1 inch approximately)
1/2 teaspoon red chilli powder or to taste
2 tablespoons chopped coriander leaves
1/2 tablespoon chopped mint leaves
Salt to taste
Rinse the rice and soak it for 15-20 minutes.
Coarsely grind the black cardamom, cloves and cinnamon in mortar & pestle or a spice grinder. Use 1/4 teaspoon of ground spice powder in this recipe and store the rest in an airtight container. It can be used in any kind of pulao or Jeera rice.
Heat oil in a broad pan or pot, add cumin seeds and allow them to splutter. Add chopped onion and saute until onion becomes golden brown. Add mung sprouts, tomatoes, ginger, green chillies, asafoetida, red chili powder, 1/4 teaspoon ground spices (black cardamom, cinnamon and cloves) and salt. Mix well and saute for about a minute on medium heat.
Add 21/4 cups of water and let it boil. Drain the soaked rice and add it when the water starts boiling. Mix well, cover the pan and reduce the heat to the lowest possible setting. Let the rice cook on low heat for 15 minutes.
After 15 minutes, turn off the heat but do not uncover the pan for another 15 minutes to make fluffy rice with separate grains.
Add coriander and mint leaves. Stir very gently with a fork.
Serve hot with kadhi or yogurt.
Sprouts Pulao tastes great with
. Gujarati Kadhi Don’t be tempted to stir really well when you add coriander and mint leaves, it will break the rice and make them sticky.