Spicy Sprouts Pilaf (Pressure Cooker) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This spicy rice delicacy is a perfect main dish for when you have lots of other last minute preparations, since rice cooks perfectly in a pressure cooker. Sprouts are easier to digest and abound in protein, calcium, iron as well as vitamin C. Serve with a chilled 'raita' or plain yogurt. This recipe is from . Ingredients:
1 cup uncooked basmati rice or 1 cup long-grain rice |
1 teaspoon oil |
1 bay leaf |
1 clove |
1 cinnamon stick |
1/2 teaspoon cumin seed |
1 medium onion, finely chopped |
1 teaspoon ginger and green chili paste |
1 cup bean sprouts (or use a combination of your favourite sprouts) |
1/4 teaspoon turmeric powder |
1 teaspoon red chili powder |
1 teaspoon coriander seed, ground |
salt |
2 1/2 cups hot water |
2 tablespoons chopped coriander |
Directions:
1. Clean, wash and soak the rice for 10 minutes.
2. Drain and keep aside.
3. Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
4. When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
5. Add the rice and sprouts and sauté for 2 minutes.
6. Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
7. Pressure cook for 2 whistles (15 minutes).
8. Serve hot, garnished with the coriander.
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