Spicy Sprouts Pulao

by Tarla Dalal

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Accompaniments

Hariyali Dal
Lauki aur Phudine ka Raita
Mixed Veggie Raita
Paneer Palak Koftas in Makhani Gravy

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This spicy rice delicacy is a perfect main dish for the time 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.

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Preparation Time: 10 mins.
Cooking Time: 15 mins.
Serves 4.
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Ingredients

1 cup uncooked rice (chawal)
1 cup mixed sprouts
1 bayleaf (tejpatta)
1 clove (laung / lavang)
1 stick of cinnamon (dalchini)
1/2 tsp cumin seeds (jeera)
1 onion, finely chopped
1 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method

Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
Add the rice and sprouts and sauté for 2 minutes.
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.

Nutrient values