Spicy Sprouts Pulao

 

Preparation Time: 15 minutes.

Cooking Time: 50 minutes.

Serves: 4.

 

This spicy rice delicacy is a perfect main dish for the times when you have lots of other last minute preparations. All you have to do is to temper the rice and sprouts and let it pressure cook while you complete other chores.
Sprouts are easier to digest and abound in protein, calcium,
iron as well as vitamin C. Serve with a chilled low fat raita.

 

Ingredients

1 cup uncooked rice
1 cup mixed sprouts (moath beans, red chana, moong etc.)
1 bay leaf
1 clove (laung)
1 stick cinnamon (dalchini)
½ teaspoon cumin seeds (jeera)
1 onion, finely chopped
1 teaspoon ginger-green chilli paste
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1 teaspoon oil
salt to taste

For the garnish

2 tablespoons chopped coriander

 

Directions

For the rice

1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
3. When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
4.  Add the rice and sprouts and sauté for 2tminutes
5. Add the turmeric powder, chilli powder, coriander-cumin seed powder and salt with 2½ cups of hot water. Pressure cook for 2 whistles.
   Serve hot, garnished with the coriander.