Wednesday, 25 January 2012


• 1 tsp Oil • 1 Bay Leaf • 1 Clove • 1 Stick Cinnamon • ½ tsp Cumin Seeds • 1 tsp Coriander-Cumin Seed Powder • 1 Onion (finely chopped) • 1 tsp Ginger-Green Chilli Paste • ¼ tsp Turmeric Powder • 1 tsp Chilli Powder • Salt as per taste • 1 cup Rice (uncooked) • 1 cup Mixed Sprouts (moth beans, chick peas, moong etc.) • 2 tbsp Coriander Leaves (chopped)
How to make Spicy Sprouts Pulao:

Wash and soak rice for 10 minutes approximately. Drain well and place it a side.
Take a pressure cooker; heat the oil and toss in the clove, cinnamon, bay leaf and cumin seeds.
Fry until seeds crackle.
Next, spoon in ginger-green chilli paste and chopped onion. Pan fry until the onions turn translucent.
Mix sprouts and rice (uncooked) and cook for 2 minutes approximately.
Now mix chilli powder, coriander-cumin seed powder, turmeric powder and salt with hot water (2-3 cups). Cook until 2 whistles.
Garnish with fresh chopped coriander and serve hot.