Sprouts Pulao Recipe

About this recipe

Sprouts Pulao is a wholesome and flavorful Indian rice dish that combines the goodness of nutrient-rich sprouts with aromatic spices, making it perfect for a united family meal. This vegetarian recipe is light yet satisfying, with a delightful blend of textures and flavors. Ideal for any time of the day, it pairs well with a refreshing raita or a simple salad, bringing joy to everyone at the table.

Ingredients

• 100 g Salt
• - Sprouted Mung Beans
• 100 g Coriander Leaves
• 200 ml Ghee
• 50 g Asafoetida Powder
• 100 g Jeera
• 50g Everest Garam Masala
• 500 g Tomato - Hybrid
• - Green Peas
• 1 kg Basmati Rice
• 20 g Turmeric Powder
• 100 g Cashew Regular

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it for 20 minutes. Drain and set aside.
2. 2. Heat ghee in a large pan over medium heat. Add cumin seeds and asafoetida, letting them sizzle for 30 seconds.
3. 3. Add green chilies and chopped tomato, and sauté for 2-3 minutes until the tomato softens.
4. 4. Stir in turmeric powder, garam masala, and salt. Add mixed sprouts and green peas, cooking for 3-4 minutes.
5. 5. Add the soaked rice to the pan and mix gently to coat the grains with the spices and vegetables.
6. 6. Pour enough water to cover the rice and bring it to a boil. Lower the heat, cover, and let it cook for 12-15 minutes until the rice is fluffy and fully cooked.
7. 7. Garnish with chopped coriander leaves and cashews (if using). Serve hot with raita or salad.