Sprouted Moong And Coconut Brown Rice Pulao Recipe

About this recipe

A wholesome, flavorful South Indian-style pulao made with sprouted green gram (moong), brown rice, coconut, and aromatic spices. This diabetic-friendly dish is rich in fiber, protein, and low-GI ingredients, perfect for dinner.

Ingredients

• 250g Green Chilli
• 20G Curry Leaves
• - Grated Coconut
• 150 Gms Cloves
• - Cardamom
• 500 ml Water
• 500 G Brown Rice
• - Coconut Oil
• - Onion
• 250g Ginger
• 250g Garlic
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 10G Salt
• 250g Coriander

Instructions

1. Step 1: Heat 1 tablespoon of coconut oil in a rice cooker on the sauté function (if available). Add cinnamon stick, cloves, cardamom, and black peppercorns, and sauté until aromatic.
2. Step 2: Add the sliced onion, green chili, curry leaves, ginger, and garlic. Sauté until the onions turn golden brown.
3. Step 3: Add the chopped tomatoes and cook until they soften. Then, add coriander powder, turmeric powder, and salt. Mix well.
4. Step 4: Add the sprouted green gram and sauté for 2-3 minutes. Next, add the soaked and drained brown rice and mix thoroughly with the spices.
5. Step 5: Add the grated coconut and boiling water. Stir gently and adjust salt if needed.
6. Step 6: Close the lid of the rice cooker and let it cook until the rice and sprouts are fully done. This should take approximately 30-35 minutes depending on the rice cooker.
7. Step 7: Once cooked, fluff the pulao with a fork. Drizzle the remaining 1 tablespoon of coconut oil and garnish with fresh coriander leaves before serving.