• Mixed Sprouts Rice By Tarla Dalal
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    Mixed Sprouts Rice

    This protein-rich rice preparation also presents a fiesta of colours, thanks to the use of a large variety of sprouts and veggies. Traditional indian spices add flavour to the rice, while the innovative use of pav bhaji masala imparts a tempting aroma to the vegetable preparation. The method adopted, of preparing the rice and veggies separately and then mixing them ensures that this mixed sprouts rice is conveniently moist and not too dry. It is as good as having a pulao and a subzi, but in a convenient one-dish format that you will love. Serve with a raita of your choice, and voila, you have a delicious and sumptuous meal.

    Preparation Time: 15 minutes.
    Cooking Time: 20 minutes.
    Serves:4.

    For the rice
    1¼ cups long grained rice (basmati), soaked for 15 minutes and drained
    2 tbsp ghee
    1 tsp cumin seeds (jeera)
    2 cloves (laung / lavang)
    1 stick of cinnamon (dalchini)
    1 bayleaf (tejpatta)
    2 cardamom (elaichi), broken lightly
    ¼ tsp turmeric powder (haldi)
    Salt to taste

    For the sprouts and vegetable mixture
    1 cup boiled mixed sprouts (red chana, chawli, moong, rajma etc.)
    ½ cup chopped and boiled mixed vegetables (carrots, French beans, green peas etc.)
    1 tbsp butter
    ¼ cup grated onions
    1 tsp garlic (lehsun) paste
    ½ tsp chilli powder
    1 tsp pav bhaji masala
    ½ cup finely chopped tomatoes
    Salt to taste
    2 tbsp finely chopped coriander (dhania)

    For serving
    Fresh curds or raita or kadhi

    For the rice
    1. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon, bayleaf and cardamom and sauté on a medium flame for 1 minute.
    2. Add the rice and sauté on a medium flame for another 1 minute.
    3. Add the turmeric powder, salt and 2 ½ cups of hot water, mix well and pressure cook for 2 whistles.
    4. Allow the steam to escape before opening the lid. Keep aside.

    For the sprouts and vegetable mixture
    1. Heat the butter in a broad non-stick pan, add the onions and cook on a medium flame for 2 minutes, while stirring continuously.
    2. Add the garlic paste, chilli powder, pav bhaji masala, 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
    3. Add the tomatoes, 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
    4. Add the boiled sprouts, boiled mixed vegetables, 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally.
    5.Add the salt and coriander, mix well and cook on a medium flame for 1 minute. Keep aside.

    How to proceed
    1. Add the rice into the sprouts and vegetable mixture, mix lightly and cook on a medium flame for 1 minute.
    2. Fill the rice and sprout vegetable mixture in a glass bowl and demould on a plate.
    Serve hot with fresh curds or raita or kadhi.

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  • Mixed Sprouts Rice by Tarla Dalal

    Recipe link : http://www.tarladalal.com/Mixed-Sprouts-Rice-31071r

    ----------------------------------------------------------------------------------------------------------

    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Twitter | https://twitter.com/Tarla_Dalal

    Mixed Sprouts Rice

    This protein-rich rice preparation also presents a fiesta of colours, thanks to the use of a large variety of sprouts and veggies. Traditional indian spices add flavour to the rice, while the innovative use of pav bhaji masala imparts a tempting aroma to the vegetable preparation. The method adopted, of preparing the rice and veggies separately and then mixing them ensures that this mixed sprouts rice is conveniently moist and not too dry. It is as good as having a pulao and a subzi, but in a convenient one-dish format that you will love. Serve with a raita of your choice, and voila, you have a delicious and sumptuous meal.

    Preparation Time: 15 minutes.
    Cooking Time: 20 minutes.
    Serves:4.

    For the rice
    1¼ cups long grained rice (basmati), soaked for 15 minutes and drained
    2 tbsp ghee
    1 tsp cumin seeds (jeera)
    2 cloves (laung / lavang)
    1 stick of cinnamon (dalchini)
    1 bayleaf (tejpatta)
    2 cardamom (elaichi), broken lightly
    ¼ tsp turmeric powder (haldi)
    Salt to taste

    For the sprouts and vegetable mixture
    1 cup boiled mixed sprouts (red chana, chawli, moong, rajma etc.)
    ½ cup chopped and boiled mixed vegetables (carrots, French beans, green peas etc.)
    1 tbsp butter
    ¼ cup grated onions
    1 tsp garlic (lehsun) paste
    ½ tsp chilli powder
    1 tsp pav bhaji masala
    ½ cup finely chopped tomatoes
    Salt to taste
    2 tbsp finely chopped coriander (dhania)

    For serving
    Fresh curds or raita or kadhi

    For the rice
    1. Heat the ghee in a pressure cooker and add the cumin seeds, cloves, cinnamon, bayleaf and cardamom and sauté on a medium flame for 1 minute.
    2. Add the rice and sauté on a medium flame for another 1 minute.
    3. Add the turmeric powder, salt and 2 ½ cups of hot water, mix well and pressure cook for 2 whistles.
    4. Allow the steam to escape before opening the lid. Keep aside.

    For the sprouts and vegetable mixture
    1. Heat the butter in a broad non-stick pan, add the onions and cook on a medium flame for 2 minutes, while stirring continuously.
    2. Add the garlic paste, chilli powder, pav bhaji masala, 2 tbsp of water, mix well and cook on a medium flame for 1 minute, while stirring continuously.
    3. Add the tomatoes, 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes.
    4. Add the boiled sprouts, boiled mixed vegetables, 2 tbsp of water and cook on a medium flame for 2 minutes, while stirring occasionally.
    5.Add the salt and coriander, mix well and cook on a medium flame for 1 minute. Keep aside.

    How to proceed
    1. Add the rice into the sprouts and vegetable mixture, mix lightly and cook on a medium flame for 1 minute.
    2. Fill the rice and sprout vegetable mixture in a glass bowl and demould on a plate.
    Serve hot with fresh curds or raita or kadhi.