Fenugreek Sprouts Pulao
This is a easy and delicious pulao made with fenugreek sprouts and packed with veggies and flavor.
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Servings: 5
Ingredients
To Make Sprouts
- 1 tbsp Fenugreek seeds
- Water
To Grind
- 2 tbsp Ginger chopped
- 2 tbsp Garlic chopped
- 3-4 Green chili
- 1-2 tbsp water
For Pulao
- 1 cup Rice
- 1 cup Onion sliced
- 1 cup Baby corn 1-in. pieces, fresh or canned
- 3/4 cup Beans 1-in pieces
- 1 cup Carrots 1-in piece
- 1/2 cup peas fresh or frozen
- 21/2 tbsp Fresh turmeric grated
- 1/2 cup Mint chopped
- 1/4 cup Fenugreek sprouts (from above)
- 1 cup Water
- 1/2 tsp Black pepper powder
- 11/2 tsp Salt
- 2 tbsp Oil
- 3 tbsp cilantro finely chopped
Spices
- 2 Cardamom
- 3 Cloves
- 1.5 inch Cinnamon
- 1 Whole cardamom
- 1 Star anise
- 1/2 tsp Fennel seeds
- 1/2 tsp Cumin
- 2 Bayleaves
Instructions
- Soak the fenugreek seeds for 8 hrs. Drain completely. Transfer to another container, cover with a cloth for a day to sprout.
- Wash and soak the rice for 15 to 20 minutes.
- Grind the ginger, garlic, and green chili to a paste with 1-2 tablespoons of water.
- Heat oil in a heavy bottomed pan, add the spices and fry for 40=50 seconds. Then add the onions and saute for 3 minutes.
- Next, add the baby corn, carrots, beans, followed by fenugreek sprouts and ginger-garlic-chili paste. Saute for 3 minutes.
- Add the rice, mint, black pepper and fresh turmeric, and saute for 2 minutes
- Add the peas, salt, and water. Mix and bring it to a boil, cover, and cook for 7 minutes.
- When more than 3/4 th of the water is absorbed, lower the flame, cover and cook for 10 minutes.
- Switch off and let it rest for 10 more minutes. Open, fluff with a fork and garnish with cilantro.
- Serve as such, or with raita/chips.