Moong Sprout Pulao
Fiber and Protein rich Moong Sprout Pulao recipe with winter greens like Fenugreek Leaves, cooked in Instant Pot|Learn how to make Sprouted Moong Pulao in Instant Pot.
Prep Time10 mins
Cook Time15 mins
Rice soaking Time15 mins
Total Time40 mins
- 1 Cup Rice
- 1 Cup Moong bean Sprouts
- 1/2 Cup Finely chopped Fenugreek/Spinach Leaves
- 1/2 Cup Finely chopped Vegetable(Like Carrots, beans , corn)
- 1/2 Cup Finely Chopped Onion
- 1-2 Tomatoes(Medium)
- 1 tbsp Ginger Garlic and Green Chili Paste
- 1 tbsp Pav Bhaji Masala/Garam Masala
- 1 Bay Leaf
- 1 Cinnamon Stick(medium)
- 4-5 Cloves
- 4-5 Black Peppercorns
- 1-2 Black Cardamoms
- 1 tsp Cumin Seeds
- Salt to taste
- 2 tbsp Oil(any good Plant based oil)
Wash and soak Basmati Rice for at least 15 minutes. Rinse Sprouted Beans.
Switch on the Instant pot on SAUTE MODE for 10 mins. Once display shows hot, add oil and then all the whole spices. Once cumin seeds crackle, add finely chopped onions and saute for 2-3 min. , then add ginger garlic and green chilli paste.
Once Onions turn pink, add tomatoes and carrots/vegetables and saute for another 2-3 minutes.
Add finely chopped greens(fresh fenugreek /spinach leaves), sprouts , rice and pav bhaji masala and salt as per taste. Mix well. Add water. For 1 Cup of Rice and 1 Cup of sprouts I added about 1.5 Cups of water.
Cancel the SAUTE MODE, cover and seal the lid set the PRESSURE COOKER MODE On, for 6 minutes.
Once the timer goes off, wait for 5 minutes then do QRP(Quick Release Pressure).
Fluff Pulao lightly with fork or ladle. Serve hot with raita of your choice.
Use Red Chili powder instead of green chilies. Adjust the chilli used as per heat tolerance.