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Moong sprouts pulao

healthu protien rich pulao
5 from 1 vote
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Ingredients

  • 3/4 cup basmati rice

prepare coconut milk

  • 2 tablespoon thick coconut milk
  • 1 cup water

To temper

  • 1 tablespoon ghee
  • Small piece cinnamon
  • 1 clove
  • 1/4 teaspoon fennel seeds
  • 1 cardamom
  • 1/4 teaspoon poppy seeds
  • 1/2 bay leaf

Pulao

  • 1/4 cup finely chopped onion
  • 2 whole green chilli
  • 1/2 teaspoon ginger garlic paste
  • Required salt
  • 3/4 cup sprouts
  • 1/4 teaspoon sesame oil

Instructions

  • Firstly wash and soak basmati rice for 10 minutes
  • Add ghee to a pressure cooker and turn on the stove on medium flame
  • When ghee turns hot add ingredients under “to temper” and let them splutter
  • Add onion and mix well
  • Furthermore add green chilli, ginger-garlic paste, and saute till onion turns translucent
  • Add rice and saute for a minute
  • furthermore, add salt and mix well
  • Pour the prepared thin coconut milk; mix well and bring to boil
  • Add sprouts and mix gently
  • Finally, add sesame oil and cook for2 whistles
  • Do natural pressure release and mix gently
  • Transfer the rice and fluff the rice

Video

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Notes

  1. The time for soaking and the amount of water might slightly vary based on your basmati rice. Adjust accordingly
  2. To retain the nutrients of sprouts I add them towards the end
  3. For kids friendly spice I have used a whole green chilli; you can chop and add according to your preference
  4. Use coconut oil instead of ghee or use vegan butter
  5. Transferring the rice to a wide plate helps for perfectly fluffy rice

Instant pot Sprouts pulao

  1. Follow the rest of the recipe and cook for 4 minutes; do natural pressure release
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