Matki Pulao ( Cooking with Sprouts )
by Tarla Dalal
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An evergreen favourite, a book on sprouts can never be complete without matki pulao! ensure that the matki is cooked just right and not mushy.
- Heat the oil in a kadhai, add the cloves and asafoetida and sauté for a few seconds.
- Add the green chillies, ginger, capsicum and spring onions and sauté for 2 to 3 minutes.
- Add the turmeric powder, chilli powder, coriander powder and matki and mix well.
- Add ¼ cup of water and salt and simmer over a slow flame for 5 to 7 minutes.
- Add the rice, toss well and simmer for 2 minutes.
- Serve hot garnished with tomatoes and coriander.
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