Spicy Sprouts Pulao Recipe

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Prep Time 10 Minutes

Cooking Time 20 Minutes

Servings 3-4

Rating

Cooking healthy is as important as cooking easy sometimes. There are many ways to use sprouts in dishes and this recipe uses sprouts in a one pot dish for one of those quick weekdays tiffin boxes or quick dinners. You can even pack it in your kid’s lunch box. Let’s follow this Spicy Sprouts Pulao recipe.

Ingredients

1 cupmixed sprouts (moong, matki, chana, rajma etc.)
1/2 cupbrown rice, soaked for 30 minutes and drained
1 tspoil
1bay leaf (tej patta)
1clove (laung / lavang
1small stick cinnamon (dalchini)
1/2 tspcumin seeds (jeera)
1 tspginger-green chili paste
1/2 cupfinely chopped onions
1/4 tspturmeric powder (haldi)
1/2 tspchili powder
1 tspcoriander-cumin seeds (dhania-jeera) powder
Saltto taste

For The Garnish

2 tbspfinely chopped coriander (dhania)

Directions

Heat the oil in a pressure cooker, add bay leaf, clove, cinnamon, and cumin seeds and saute on a medium flame for 30 seconds.
Add ginger-green chili paste and onions and saute on a medium flame for 2 minutes.
Add brown rice and mixed sprouts and saute on a medium flame for 2 minutes.
Add turmeric powder, chili powder, coriander-cumin seeds powder, salt and 1 cup of hot water, mix it well and pressure cook for 20 min.
Allow the steam to escape before opening the lid.
Garnish with coriander and serve hot.

Nutrient values per serving