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Some of you must be thinking, why am I posting so many rice preparations. My answer is – “that’s what I am cooking these days”. One time cooking for both lunch and dinner is working very well for me. Though both of us can eat out and survive, we don’t prefer to do it frequently. V is very happy that he can eat different kind of pulav/biryani so often. I use as many as lentils, vegetables, egg in these dishes so that we don’t miss out on any nutrition.

This pulav can be called as a fusion between a biryani and khichdi. Perfectly cooked sprouted moong gives a very nice flavor to this dish. I could have added some other vegetables to it, but I wanted to keep it simple. We both enjoyed it very much.

Ingredients:
1/2 cup moong
1 and 1/2 cups basmati rice
1/2 cup onion
1/2 cup tomato
2-3 sprigs coriander leaves
1 tea spn biryani masala
1 tea spn ginger paste
1 tea spn garlic paste
1 tea spn cumin seeds
2 cardamoms
2 bay leaves
A pinch turmeric
1 tea spn red chilli powder
2 cloves
1″ cinnamon
Salt

Method:
Sprout the moong.
Heat oil and add cumin seeds, cloves, cinnamon, bay leaves, cardamom. Add onion, ginger, garlic and fry till onions turn translucent. Add tomatoes, salt and cook till tomatoes turn mushy.
Add rice and fry for few minutes, add turmeric, biryani masala, chilli powder and fry again.
Now add the sprouted moong, 3 cups water, coriander leaves, mix gently, cover and cook till done.

Serves : 3-4
Preparation time : 45mins

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