Sprouts Pulao

Sprouts Pulao

Serves- 3


  • 1/2 cup Raw Basmati Rice (original: 1 cup)
  • 1 1/2 cups Whole moong bean sprouts (original: 3 cups)
  • 1 tablespoon Cooking oil (original: 2 tablespoons)
  • 1 teaspoon Jeera (cumin seeds)
  • 2 cloves
  • 1 small piece of Cinnamon stick
  • 1 Bay leaf
  • 2 green cardamom pods
  • 1/2 tablespoon green chili/ginger paste (original: 1 tablespoon)
  • 1 tablespoon Dhaniya powder (coriander)
  • 1/2 teaspoon Red chili powder (adjust to taste)
  • 1/4 teaspoon Haldi (turmeric)
  • 1/2 tablespoon lemon juice
  • 2 tablespoons chopped cilantro
  • Salt to taste


  1. Wash 1/2 cup of basmati rice until the water runs clear. Soak it in water for 30 minutes to 1 hour.
  2. Heat 1 tablespoon of cooking oil in a wide pan over medium heat.
  3. Add 1 teaspoon of cumin seeds, 2 cloves, 1 small piece of cinnamon stick, 1 bay leaf, and 2 green cardamom pods. Cook for about a minute until fragrant.
  4. Add 1 1/2 cups of whole moong bean sprouts, 1/4 teaspoon turmeric, 1/4 teaspoon red chili powder (adjust to taste), 1/2 tablespoon coriander powder, 1/2 tablespoon green chili/ginger paste, and salt to taste. Stir to combine.
  5. Drain the soaked rice and add it to the sprouts mixture. Stir gently to combine.
  6. Add 1 1/8 cups (or about 1 1/4 cups minus a little bit) of water. Stir gently.
  7. Increase the heat to high and bring it to a simmer. Once simmering, cover the pan with a lid and reduce the heat to medium-low.
  8. Cook for 11-12 minutes until the rice is tender and the water is absorbed.
  9. Turn off the heat and let it rest for 5-7 minutes with the lid on.
  10. After resting, add 1/2 tablespoon of lemon juice and 2 tablespoons of chopped cilantro. Gently stir to combine.

Serve the moong sprouts rice hot with kadhi or raita

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