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
Pictorial:
Nice one, Shilpa !!! Really appreciate your efforts to post many good recipes continuously. Actually i didnt get much time to try all those, but this one and spinach chutney, for sure, im going to try !!
you have a sweet blog and have tried a recipe of urs more than once and we simply love it…. goodness of fantastic home cooked food….
have a happy weekend…
Hey Shilpa.. Frankly I like that you make one-pot rice often 🙂 Its a staple in my cooking schedule too. Just saves time and uses up vegetables. This recipe looks good too! Thanks.
Hey shilpa,
A very nutritious recipe indeed.I have to try this recipe.By the the way r u going to post any recipe for gudi padwa on 16 march? great going .
sudha borkar
Shilpa: Sudha, no, this year I won’t be posting anything specific to Ugadi/gudi padwa. May be next year. Sorry
Lovely rice this.I just sprouted some moong beans so will definately try this rice.Lovely recipe.
Shilpa,ur “Recipe Request Form” doesn’t exist now??Too bad….
I made ur recipe for spinach salmon ,now iwill make this one thanx
Hi Shilpa, first time commenting here, but I just made the Chicken Biryani you posted recently and that was the best! Yum!
I have a question. I’ve never sprouted Moong beans before, how does one go about it?
Shilpa: Soak the moong in water for 5-6 hrs (or overnight). Then drain all water and leave it for another 5-6hrs and you can see small sprouts. At this point, add water again and leave it for another 5-6hrs. Please note, if the moong is old, sometimes it does not sprout well.
A bowl full of goodness!
That is a very innovative way to use sprouted moong beans. Bookmarked!
Hey Shilpa,
i really like your blog. i do not cook too often but whenever there is a need to, I call up my mom or look up ur site!! The pics that u upload are amazing, mouth-watering esp…the spinach salmon ….looks yummy!! Keep up the good work!
Sprouted Moong Pulav is the first recipe from your site which I’ve tried and it is just DELICIOUS… I guess I’ll be here very very often.
Your recipes are easy to understand, pictures are helping too. Thanks a lot for great work!
As sprouts are very healthy options, your recipe definitely will be tasty and healthy. Thanks a lot
Hi Shilpa,
I’m a first timer to your website.I’m really impressed with the recipes and the pictures.Awesome job. I tried the moong pulao recipe.It came out really good.I replaced rice with cracked wheat and moong sprouts to soya sprouts(since I was wondering what to make out of soya sprouts) .
Thanks again,
Puja
Hey Shilpa
Do you have to parboil the mung sprouts before adding to the final cooking of the rice? Please clarify. I understand if you are using basmati rice it hardly takes 10 mts. to ccok Or do yu feel the mung sprouts will be crunchy and good to taste?
I still have to try it Mung sprouts are delicious
All the best
Vicky
No, they are not cooked before adding. They get cooked along with rice. If you keep it on medium/low heat everything gets cooked perfectly at the same time. No, the beans wont be crunchy, they get cooked perfectly
HEY SHILPA I PREPARED SPROUTED MOONG PULAV TODAY AND IT TASTED AWESOME. TO TELL U THE TRUTH I WAS NOT SURE ABT THE HOMEMADE BIRYANI MASALA BUT I AM HAPPY TO SAY THAT U PROVED ME WRONG. THE MASALA WAS VERY AROMATIC.U HAVE NOT MENTIONED THE QTY OF HALDI ,I ADDED ABT 1/2TSP.THANKS A TON FOR THIS RECIPE ESPECIALLY BIRYANI MASALA.
SUDHA BORKAR
Shilpa,
While sprouting, after I add water after sprouts come, should it be placed in dark place?
In your method mentioned above, no need to use any cheese cloth right?
No, I don’t use cheese cloth. And you can leave it on kitchen counter.
hi, u didn’t mention when to add asafoetida in the Method!!!
Updated
Hi Shilpa,
When you say 1 inch cinnamon, do you mean 1 inch of whole cylindrical cinnamon piece or just 1 inch of broken flat piece of it?
I have sprouted the beans and I have to make this rice tomorrow.
Thanks,
Smita
I use the flat cinnamon that is available in India. I break it to approximately 1″
Truly awesome. Very tasty. Children loved it.
hi,
had tried this recipe .
its just amazing !
Thanks,
Chandrika
Hi,
i prepared this sterday. it came out very tasty. thanks for the receipe, i mean for all the reciepes … 🙂
Hey Shilpa,
I was trying to find on the internet quick-and-easy items to cook for the lunchbox. And I was so delighted to find your blog.. I have become a regular visitor of the section tagged with “lunchbox”. Thanks for posting these simple and healthy recipes. I really appreciate the variations you make while cooking rice items. Love your blog!
Amruta
amazing recipe shilpa…
you are indeed a great cook…
love most of your recipes….
Hello Shilpa .. Hope you are doing good.I am a newbie to cooking ..married for an yr now..I came across ur blog nd tried this recipe..very happy to tell u that it came out exactly as shown in the pics..thanks a ton for the recipe..now atleast i have a whole world of recipes to go through in ur blog and dont have to scratch my head every morning with what new to make.Thanks again!
looks yummy..this one.. will try this for luch box tommorrow!!
HI,
Love your site – it’s straight from the heart. The Sprouted Moong Pulav has become a regular in our home cooking. I get great sprouted moong by: of course first cleaning/rinsing 1/2 cup – soaking in slightly warm water (twice volume of mung) overnight in a glass jar of about 1 lt capacity- drain and rinse with cool water gently 2-3 times and drain – tie muslin around mouth and lay bottle on side at a slight tilt forward, in a dark place – repeat rinse/drain and laying bottle sideways 3 times a day for a day or even two. I keep discarding the green skins that float up when rinsing. During sprouting the beans should neither drench nor dry.
I too make this and to make it a complete meal I add small potato cubes as well.