Sprouts Rice Recipe – Authentic Indian Pressure Cooker Pulao

Last Updated on 2 months by Neha Deshmukh

Sprouts Rice Recipe – Authentic Indian Pressure Cooker Pulao

Hey everyone! If you’re looking for a quick, healthy, and incredibly flavorful meal, you have to try this Sprouts Rice Pulao. It’s a family favorite, and honestly, it’s become my go-to when I want something comforting but don’t want to spend hours in the kitchen. I first made this when I was trying to sneak more protein into my diet, and it’s been a winner ever since!

Why You’ll Love This Recipe

This Sprouts Rice Pulao isn’t just delicious; it’s packed with goodness. It’s a fantastic way to enjoy the benefits of sprouts, and the aromatic spices make it a real treat for the senses. Plus, using a pressure cooker makes it super speedy – perfect for busy weeknights! It’s a complete meal in itself, but also pairs beautifully with raita or a simple dal.

Ingredients

Here’s what you’ll need to make this delightful pulao:

• 1 cup Basmati rice
• 1 ½ cups Mixed sprouts
• 1 Onion, medium, sliced
• 1 Green chilli, slit
• 2 tablespoons Oil
• 1 teaspoon Ghee
• 1 Cinnamon stick
• 1 Cardamom pod
• 1 Clove
• 1 Bay leaf
• 1 Red chilli, dried
• Salt, to taste
• 2 tablespoons Coriander leaves, chopped
• 2 tablespoons Mint leaves, chopped
• 1 ½ cups Water

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Mixed Sprouts: Types & Health Benefits

I love using a mix of moong, moth, and chana sprouts for this recipe. They have a lovely texture and a slightly nutty flavor. But feel free to experiment! Sprouts are nutritional powerhouses, brimming with vitamins, minerals, and enzymes. They’re also a great source of plant-based protein. About 200g of mixed sprouts provides a good boost!

Basmati Rice: Choosing the Right Grain

Basmati rice is key for that lovely fluffy texture. Look for aged Basmati – it tends to be longer, more fragrant, and cooks up beautifully. I usually get the Daawat or India Gate brands. Around 180g of uncooked Basmati rice is about a cup.

Ghee vs. Oil: Flavor & Aroma Considerations

I like to use a combination of ghee and oil. Ghee adds a beautiful richness and aroma, while the oil helps prevent the rice from sticking. You can use all ghee if you prefer, or all oil (vegetable, sunflower, or canola work well).

Regional Variations in Tempering Spices

Tempering spices – that initial sizzle of aromatics in hot oil – is so important in Indian cooking. Some families add a pinch of asafoetida (hing) to the tempering for extra flavor. Feel free to experiment and see what you like!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the oil and ghee in your pressure cooker over medium heat.
2. Once hot, add the cinnamon stick, cardamom pod, clove, bay leaf, and red chilli. Let them sizzle for about 30 seconds – this is where the magic happens!
3. Now, add the sliced onions and slit green chilli. Sauté until the onions turn translucent and slightly golden brown.
4. Add the mixed sprouts and fry for about a minute. This helps to enhance their flavor.
5. Next, add the drained basmati rice and fry for another minute, coating the grains with the spices.
6. Pour in the water, add salt to taste, and bring the mixture to a boil.
7. Close the pressure cooker lid and cook on low flame for 14 minutes, or until you hear 2-3 whistles.
8. Once the pressure has released naturally, open the cooker and gently fluff the rice with a fork.
9. Finally, garnish with fresh coriander and mint leaves.

Expert Tips

• Don’t overcook the rice! Overcooked rice will be mushy.
• Rinse the rice: Rinsing the basmati rice before cooking removes excess starch and helps it stay fluffy.
• Adjust the salt: Salt is key! Start with a teaspoon and adjust to your taste.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Adaptation

Simply replace the ghee with an equal amount of oil. It’s that easy!

Gluten-Free Confirmation

This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment (Mild to Spicy)

Reduce or omit the green chilli and red chilli for a milder flavor. You can also add a pinch of red chilli powder if you like it extra spicy.

Festival Adaptations (Navratri/Vrat Friendly)

During Navratri or other fasting periods, you can skip the onion and garlic to make this recipe vrat-friendly.

Serving Suggestions

Serve this Sprouts Rice Pulao hot with a side of raita (yogurt dip) or paneer butter masala. It’s also delicious on its own! My kids love it with a simple cucumber and tomato salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop.

FAQs

Can I use other types of rice besides Basmati?

While Basmati is preferred for its flavor and texture, you can use other long-grain rice varieties like Sona Masoori. You might need to adjust the water quantity.

How do I adjust the water quantity for different rice varieties?

Generally, for other long-grain rice, you might need to add slightly more water – about 1 ¾ cups.

What are the best types of sprouts to use in this pulao?

Moong, moth, and chana sprouts are a great combination, but feel free to experiment with others like alfalfa or lentil sprouts.

Can this be made in a pot instead of a pressure cooker?

Yes, you can! Cook the rice in a heavy-bottomed pot with a tight-fitting lid. It will take longer – about 20-25 minutes – and you’ll need to keep a close eye on it to prevent sticking.

How can I make this recipe more protein-rich?

Adding a handful of chopped nuts like cashews or almonds will boost the protein content.

What is the significance of tempering the spices?

Tempering the spices releases their essential oils, infusing the oil with their aroma and flavor. It’s a fundamental technique in Indian cooking that adds depth and complexity to the dish.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I love hearing from you all!