Sprouts Mixed Vegetable Pulao

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

Basmati Rice – 1cup
Onion – 1 large, finely chopped
Ginger + garlic paste – 1tsp
Mixed Vegetables – 1 cup (I used 1 small potato and 1 small carrot)
Sprouts – 1 cup
Tomatoes – 2 medium, chopped
Mint leaves – 2 tbsp, finely chopped
Salt – to taste

 For the Masala Paste:
Coriander seeds – 1tbsp
Cumin seeds – 2tsp
Red Chiles – 3
Green chiles- 3 (adjust the quantity of chiles based on your taste preference)
Grated coconut – 3tbsp, fresh or dry
Peppercorns – 4~5
Mint leaves – 2 tbsp
Method:
  • Rinse and soak the rice in cold water for at least 30 minutes.
  • Microwave the veggies until tender and keep aside.
  • Boil the sprouts until cooked through and keep ready.
  • Make the masala Paste: Grind all the ingredients for masala with little water to make a smooth paste.
  • Heat 2 tbsp oil + 1tbsp ghee in a large saute pan; add the onions and saute until lightly browned around the edges, about 8~10 minutes. Add ginger+garlic paste and cook for 1~2 minutes.
  • Next add the masala paste, cooked mixed vegetables and sprouts. Mix well and cook for 3~4 minutes until the masala doesn’t smell raw anymore.
  • Add the herbs, tomatoes and salt. Mix well and cooked covered until the tomatoes turn mushy, about 4~5 minutes.
  • Add the cooked rice and mix well. Cook covered for 3~4 minutes for the flavors to mingle. Adjust the seasoning and serve hot.

From cookshideout.com