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
- Add 200 grams rice in a strainer and pour 800 milliliters water and rinse well.
- Add washed rice in a bowl, add 500 milliliters water.
- Soak for 15 - 20 minutes.
- In a bowl, add 4 grams fresh coriander, 1 tablespoon green chili, 1 1/2 tablespoon ginger and 2 tablespoons water.
- Transfer it to blender and blend it to smooth paste.
- Keep aside.
- 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.
- Now, add 2 teaspoon garlic paste, stir once and add 100 grams onion, cook until translucent.
- Now, add 1 teaspoon salt, 1/4 teaspoon turmeric and stir well.
- Then add prepared green paste and give it a mix.
- Now, add soaked rice, 150 grams mung beans sprouts mix once, then add 500 milliliters water.
- Cover and cook for 13 -15 minutes on medium heat.
- Now, add 1 tablespoon mint and mix well.
- Serve hot.