Moong Sprouts Pulao Recipe
A vegetarian Indian recipe with basmati rice, cumin seeds (jeera), onion - sliced. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Moong Sprouts Pulao recipe, soak rice in water for atleast 10 minutes or you can start this as your first step of preparation which will give you enough time to soak
basmati rice(1 cup)green moong sprouts(3/4 cup) - 2
Heat oil in a thick bottomed pan, add cinnamon, cardamom, cloves, peppercorns, cumin and bay leaf let them crackle and take care as they can burn easily
cumin seeds (jeera)(1/2 teaspoon)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)whole black peppercorns(8) - 3
Add green chillies and stir followed by onions and grated ginger and a pinch of salt to enable them to cook faster
onion - sliced(1/2 cup)green moong sprouts(3/4 cup)inch ginger - grated(1/2)inch cinnamon stick (dalchini)(1)- green chillies - sliced(3)salt - to taste - 4
Toss in the tomatoes and mint leaves and cook until the tomatoes are soft but not mushy
tomato - diced(1)bay leaves (tej patta)(1)tablespoons coriander (dhania) leaves - chopped(2) - 5
Now tip in the sprouts and little salt and stir it around
green moong sprouts(3/4 cup)salt - to taste - 6
Drain the rice from water and add it into the pan
basmati rice(1 cup) - 7
Mix everything gently and add 2 cups of water, season with salt and bring this to a boil
salt - to taste - 8
Cover the lid, simmer and cook for 10 to 15 minutes or until all the water has evaporated
- 9
Let this rest for 10 minutes before you serve
- 10
Gently fork out the grains so they remain separate
- 11
Garnish with coriander and serve hot
tablespoons coriander (dhania) leaves - chopped(2) - 12
Serve Moong Sprouts Pulao along with Avocado Raita, Onion Tomato Cucumber Raita for a wholesome and a fulfilling weekday meal
onion - sliced(1/2 cup)tomato - diced(1)green moong sprouts(3/4 cup)whole black peppercorns(8) - 13
You can even pack it in your kids lunch box
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Moong Sprouts Pulao Recipe
A vegetarian Indian recipe with basmati rice, cumin seeds (jeera), onion - sliced. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
13 steps- 1
To begin making the Moong Sprouts Pulao recipe, soak rice in water for atleast 10 minutes or you can start this as your first step of preparation which will give you enough time to soak
basmati rice(1 cup)green moong sprouts(3/4 cup) - 2
Heat oil in a thick bottomed pan, add cinnamon, cardamom, cloves, peppercorns, cumin and bay leaf let them crackle and take care as they can burn easily
cumin seeds (jeera)(1/2 teaspoon)cloves (laung)(2)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)whole black peppercorns(8) - 3
Add green chillies and stir followed by onions and grated ginger and a pinch of salt to enable them to cook faster
onion - sliced(1/2 cup)green moong sprouts(3/4 cup)inch ginger - grated(1/2)inch cinnamon stick (dalchini)(1)- green chillies - sliced(3)salt - to taste - 4
Toss in the tomatoes and mint leaves and cook until the tomatoes are soft but not mushy
tomato - diced(1)bay leaves (tej patta)(1)tablespoons coriander (dhania) leaves - chopped(2) - 5
Now tip in the sprouts and little salt and stir it around
green moong sprouts(3/4 cup)salt - to taste - 6
Drain the rice from water and add it into the pan
basmati rice(1 cup) - 7
Mix everything gently and add 2 cups of water, season with salt and bring this to a boil
salt - to taste - 8
Cover the lid, simmer and cook for 10 to 15 minutes or until all the water has evaporated
- 9
Let this rest for 10 minutes before you serve
- 10
Gently fork out the grains so they remain separate
- 11
Garnish with coriander and serve hot
tablespoons coriander (dhania) leaves - chopped(2) - 12
Serve Moong Sprouts Pulao along with Avocado Raita, Onion Tomato Cucumber Raita for a wholesome and a fulfilling weekday meal
onion - sliced(1/2 cup)tomato - diced(1)green moong sprouts(3/4 cup)whole black peppercorns(8) - 13
You can even pack it in your kids lunch box
Rate this recipe
