Maharashtra

Sprouts pulao

Name: Sprouts pulao
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup rinsed and soaked 20 minutes basmati rice; 1 cup moong sprouts moong sprouts (mung bean sprouts); 3/4 cup matki sprouts matki sprouts (moth bean sprouts); 1 tbsp cooking oil (vegetable oil); 2 tsp ghee; 1 bay leaf 3 cloves, 1 cinnamon stick whole spices; 1/2 tsp cumin seeds; 1 sliced onion; 2 tsp ginger garlic paste; 1 slit green chilli; 1 chopped tomato; a pinch turmeric (ground turmeric); 1/2 tsp garam masala; Water, about 2 cups; Salt, to taste; Coriander leaves (cilantro), to finish; 2 tsp lemon juice

Rice and sprouted moong in one cooker. Lunchbox logic: one pot, all the fibre.

30 minTime

8 gProtein each

mildSpice

Sprouts meet the cooker2 chapters · 1 min read

Make it your way

Grandma's wayMixed sprouts and basmati in a one pot pulao.

The original

297kcalsame

8 gproteinsame

4 gfibresame

30minutessame

Sprouts pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1 cup, rinsed and soaked 20 minutes

Moong sprouts (mung bean sprouts)1 cup moong sprouts

Matki sprouts (moth bean sprouts)¾ cup matki sprouts

Cooking oil (vegetable oil)1 tbsp

Ghee2 tsp

Whole spices1 bay leaf, 3 cloves, 1 cinnamon stick

Cumin seeds½ tsp

Onion1, sliced

Ginger garlic paste2 tsp

Green chilli1, slit

Tomato1, chopped

Turmeric (ground turmeric)a pinch

Garam masala½ tsp

Waterabout 2 cups

Saltto taste

Coriander leaves (cilantro)to finish

Lemon juice2 tsp

Method

4 steps

1Heat oil and ghee in a pressure cooker, crackle the whole spices and cumin, then fry the onion until golden.
2Add ginger garlic paste, chilli, tomato, turmeric and garam masala and cook until soft. Stir in both sprouts for 2 minutes.
3Add the drained rice, salt and water. Pressure cook for 2 whistles and let the pressure release naturally.
4Fluff gently with a fork and finish with lemon and coriander.

Serve it like this

Serve hot with cucumber raita, a papad and a spoon of pickle, or pack in a tiffin with raita on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maharashtra

Sprouts pulao

Rice and sprouted moong in one cooker. Lunchbox logic: one pot, all the fibre.

30 minTime

8 gProtein each

mildSpice

Sprouts meet the cooker2 chapters · 1 min read

Make it your way

Grandma's wayMixed sprouts and basmati in a one pot pulao.

The original

297kcalsame

8 gproteinsame

4 gfibresame

30minutessame

Sprouts pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice1 cup, rinsed and soaked 20 minutes

Moong sprouts (mung bean sprouts)1 cup moong sprouts

Matki sprouts (moth bean sprouts)¾ cup matki sprouts

Cooking oil (vegetable oil)1 tbsp

Ghee2 tsp

Whole spices1 bay leaf, 3 cloves, 1 cinnamon stick

Cumin seeds½ tsp

Onion1, sliced

Ginger garlic paste2 tsp

Green chilli1, slit

Tomato1, chopped

Turmeric (ground turmeric)a pinch

Garam masala½ tsp

Waterabout 2 cups

Saltto taste

Coriander leaves (cilantro)to finish

Lemon juice2 tsp

Method

4 steps

1Heat oil and ghee in a pressure cooker, crackle the whole spices and cumin, then fry the onion until golden.
2Add ginger garlic paste, chilli, tomato, turmeric and garam masala and cook until soft. Stir in both sprouts for 2 minutes.
3Add the drained rice, salt and water. Pressure cook for 2 whistles and let the pressure release naturally.
4Fluff gently with a fork and finish with lemon and coriander.

Serve it like this

Serve hot with cucumber raita, a papad and a spoon of pickle, or pack in a tiffin with raita on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sprouts pulao

Make it your way

Ingredients

Method

Sprouts pulao

Make it your way

Ingredients

Method

Make it a meal