Sprouts Pulao

Lets make snack time - FUN... Here is something new for you to try out. It will not only tingle your taste buds but will also help to fill the "Nutrition Quota" of the day.

Prep time : 30 mins || Cuisine : Indian || Course : Lunch / Dinner || Servings : 4

Ingredients :

• Brown basmati rice : 1 cup

• Jeera : 0.5 teaspoon

• Onion, sliced : 0.5 cup

• Tomato, diced : 1 piece

• Moong Sprouts : 0.75 cup

• Ginger, grated : 0.5 inch

• Clove : 2 piece

• Cardamom : 2 piece

• Cinnamon stick, broken : 1 inch

• Bay leaf, torn : 1 piece

• Whole peppercorn, black : 8 pieces

• Green chillies, sliced : 3 pieces

• Coriander leaves, chopped : 2 tablespoons

• Oil : 3 teaspoon

• Ghee : 1 teaspoon

• Salt : As per taste

#tip : you can swap the moong sprouts with boiled lentils or bengal gram sprouts or green gram sprouts or any sprouts of your choice.

Method :

• Soak the rice 20 to 30 minutes beforehand and start with the other preparations.

• In a vessel, add the oil. Once it's hot add in the spices and let it crackle for a minute or so.

• Next add in the green chillies, onion, ginger and salt - sauté it for a while until it is cooked

• Now add in the tomatoes and mint leaves until the tomatoes are soft.

• After that add in the sprouts and stir well.

• Now drain the rice and add it to the pan. Mix gently - add in 2 cups of water. Bring it to boil.

• Then cover it with a lid, set it to simmer and let it cook for 10 to 15 minutes or until the water has evaporated.

• Let it rest for approximately 7 to 10 minutes - use a fork and stir through it gently to separate the grains.

• Garnish with a little ghee and coriander leaves. Serve hot with vegetable raita.

- Authored by

Nikita Mitra, Senior Nutritionist