Moong Sprouts Pulao

Moong Sprouts Pulao

 

Serving - 7

 

INGREDIENTS

Rice - 200 grams

Water - 1300 milliliters  ( divided )

Coriander - 4 grams

Green chili - 1 tablespoon

Ginger - 1 1/2 tablespoon

Water - 2 tablespoons

Oil - 2 tablespoons

Cumin - 1 teaspoon

Black pepper Corn - 1/4 teaspoon

Cinnamon stick - 1

Bay leaf - 1

Green cardamom - 2 pods

Clove - 3 pods                                                                      

Garlic paste - 2 teaspoons

Onion - 100 grams

Salt - 1 teaspoon

Turmeric - 1/4 teaspoon

Mung beans sprouts - 150 grams

Water - 500 milliliters

Mint - 1 tablespoons

 

 

PREPARATION

  1. Add 200 grams rice in a strainer and pour 800 milliliters water and rinse well.
  2. Add washed rice in a bowl, add 500 milliliters water.
  3. Soak for 15 - 20 minutes.
  4. In a bowl, add 4 grams fresh coriander, 1 tablespoon green chili, 1 1/2 tablespoon ginger and 2 tablespoons water.
  5. Transfer it to blender and blend it to smooth paste.
  6. Keep aside.
  7. In a wok, add 2 tablespoons oil, 1 teaspoon cumin, 1/4 teaspoon black pepper corn, 1 cinnamon stick, 1 bay leaf, 2 pods green cardamom, 3 pods cloves and stir well.
  8. Now, add 2 teaspoon garlic paste, stir once and add 100 grams onion, cook until translucent.
  9. Now, add 1 teaspoon salt, 1/4 teaspoon turmeric and stir well.
  10. Then add prepared green paste and give it a mix.
  11. Now, add soaked rice, 150 grams  mung beans sprouts mix once, then add 500 milliliters water.
  12. Cover and cook for 13 -15 minutes on medium heat.
  13. Now, add 1 tablespoon mint and mix well.
  14. Serve hot.