Ingredients Jump to Instructions ↓

  1. 1 cup uncooked rice (chawal) 1 cup mixed sprouts 1 bayleaf (tejpatta) 1 clove (laung / lavang) 1 stick of cinnamon (dalchini) 1/2 tsp cumin seeds (jeera) 1 onion, finely chopped 1 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) 1 tsp chilli powder 1 tsp coriander-cumin seeds (dhania-jeera) powder 1 tsp oil salt to taste For the garnish 2 tbsp chopped coriander (dhania)

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside. Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds. When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent. Add the rice and sprouts and sauté for 2 minutes. Add the turmeric powder, chilli powder, coriander-cumin seed powder and salt with 2½ cups of hot water. Pressure cook for 2 whistles. Serve hot, garnished with the coriander.


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