### TranslatedIngredients: 1 cup Basmati rice,1/2 teaspoon Cumin seeds (Jeera),1/2 cup Onion - sliced,1 Tomato - diced,3/4 cup Green Moong Sprouts,1/2 inch Ginger - grated,2 Cloves (Laung),2 Cardamom (Elaichi) Pods/Seeds,1 inch Cinnamon Stick (Dalchini),1 Bay leaves (tej patta),8 Whole Black Peppercorns,-3 Green Chillies - sliced,2 tablespoons Coriander (Dhania) Leaves - chopped,Sunflower Oil - as needed,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 35 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Moong Sprouts Pulao recipe, soak rice in water for atleast 10 minutes or you can start this as your first step of preparation which will give you enough time to soak.Heat oil in a thick bottomed pan, add cinnamon, cardamom, cloves, peppercorns, cumin and bay leaf let them crackle and take care as they can burn easily.Add green chillies and stir followed by onions and grated ginger and a pinch of salt to enable them to cook faster.Toss in the tomatoes and mint leaves and cook until the tomatoes are soft but not mushy. Now tip in the sprouts and little salt and stir it around.Drain the rice from water and add it into the pan.Mix everything gently and add 2 cups of water, season with salt and bring this to a boil.Cover the lid, simmer and cook for 10 to 15 minutes or until all the water has evaporated.Let this rest for 10 minutes before you serve. Gently fork out the grains so they remain separate. Garnish with coriander and serve hot.Serve Moong Sprouts Pulao along with Avocado Raita, Onion Tomato Cucumber Raita for a wholesome and a fulfilling weekday meal. You can even pack it in your kids lunch box.
