Spicy Sprouts Pulao Recipe

• 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)

• 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.