Hariyali Mixed Sprouts Pulao (Diabetic Friendly) Video by Tarla Dalal
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This sumptuous yet simple rice preparation is enlivened by the addition of a peppy coriander-mint chutney and crunchy sprouts. Sprouting enhances the nutritive value of pulses and legumes, and also makes them easier to digest -- making it a highlight of the hariyali mixed sprouts pulao. To make the meal all the more healthier, fibre-rich brown rice is used, which helps lower blood glucose levels. The chutney too plays a greater role than enhancing the flavour, as it provides a significant dose of vitamins a and c plus iron too. Serve with low-fat curds or kala jamun raita.
Recipe Description for Hariyali Mixed Sprouts Pulao
- Combine all the ingredients and blend in a mixer using little water to a smooth paste.
- Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the coriander-mint chutney and mix well and sauté on a medium flame for a few seconds.
- Add the mixed sprouts, mix well and cook on a medium flame for 1 minute.
- Add the brown rice and salt and mix well and cook on a medium for 1 to 2 minutes, while stirring occasionally.
- Serve hot.
See step by step images of Hariyali Mixed Sprouts Pulao Recipe
Nutrient values per serving
|Energy||Protein||Carbohydrates||Fat||Vitamin A||Vitamin C||Calcium||Iron||Folic Acid||Fibre|
| 159 kcal|| 4.6 gm|| 27.3 gm|| 2.5 gm|| 532.6 mcg|| 10.5 mg|| 52.4 mg|| 1.5 mg|| 17.3 mcg|| 1.5 gm|
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