Moong Sprouts Pulao Recipe | Moong Sprouts & Paneer Pulao
This protein-packed moong sprouts pulao with paneer makes for a delicious one pot meal! Learn how to make this delicious and wholesome pulao!
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup mung sprouts
- 100 grams paneer, cut into small cubes/triangles
- 1 cup Basmati rice
- Whole spices (1 bay leaf, 4-5 peppercorns, 4 cloves, 3 green cardamoms, 1 inch cinnamon)
- 1 tsp cumin seeds
- 1 large onion, thinly sliced (about 1 & 1/2 cup )
- 2 tomatoes, chopped
- 1 to 2 tsp shahi biriyani masala
- 1/4 tsp turmeric powder
- 1/2 tsp Kashmiri red chilly powder
- Handful of cilantro/coriander and mint leaves, finely chopped
- 1 tbsp ginger garlic paste
- green chillies, as per desired heat
- Salt, to taste
Instructions
- Wash the rice well, soak in water for about 30 minutes to an hour.
- Heat ghee on medium heat in a pan, add whole spices and cumin seeds. When the cumin splutters, add thinly sliced onions. Saute until they are translucent and slightly golden brown.
- Add ginger garlic paste, green chillies (if using) and saute until the ginger garlic is fragrant.
- Add in the chopped tomatoes, cook until they turn mushy.
- Now add biryani masala, turmeric, and Kashmiri chilly powder. Saute until the spices are aromatic, and the masala oozes oil.
- Add in the moong sprouts, 1/4 cup water, salt to taste, mix well. Cover the pan, and let the mung sprouts cook for about 15 minutes or until tender. Stir occasionally in between, sprinkle more water if the masala dries out.
- Add in the chopped cilantro and mint, along with the paneer pieces. Mix gently.
- Add in the rice, saute the rice very gently, for about 30 seconds.
- Now add in 2 cups of hot water. Taste for seasonings, the water should be a slightly salty, or else the pulao will taste bland. Add salt accordingly. Cover the pan, reduce the heat to medium-low and let the pulao cook. Once all the water has evaporated, gently fluff the pulao with a fork. Serve hot with raita.