Everybody loves one pot recipes and perfectly so because they are great for lunch boxes and are super easy to cook in the morning. Instant pot has made cooking rice so easy, that I have actually lost touch on how to cook pulavs and biriyanis in a normal pressure cooker 🙂 I do not worry about burnt bottoms or mushy rice anymore.
I did not realise how much I depend on it until today. We had a potluck in the weekend in a friend’s place and I had taken my dish in the instant pot to keep it warm. I had to leave my IP in their place as we had to go to the beach after our lunch and did not have a chance to pick it up. Today morning when I started cooking for my hubby’s and little one’s lunch box, I kinda felt handicapped without it. I do have my 3qt IP at home, but I have become so used to using both my IPs in the morning, it felt weird not being able to use it today 🙂
I had sprouted some green moong dals over the weekend hoping to make some salads. (Check out my Green moong sprouts masala stir fry post on how I sprout my lentils) But as usual I ended up eating quite heavily in the weekend and salad was not in my menu. Today I decided to use them in a pulav. This is my first time eating sprouts pulav and I do not know why I did not try this before. This sprouts masala pulav tasted really good and the texture was perfect as well. I am going to try this with quinoa or millets next time. But until then, here’s my easy, simple and flavorful sprouts masala pulav recipe 🙂
Basmati rice cooked with fragrant spices and green moong sprouts
- 1 cup Rice
- 11/2 cups green moong sprouts
- 1 onion chopped fine
- 11/2 tbsp MTR vangi bath powder Substitute with 1 tsp garam masala or curry powder
- 1 tbsp olive oil / coconut oil
- 1/2 tsp cumin seeds
- 2 cardamom
- 3 cloves
- 1 bayleaf
- 1 inch piece cinnamon
- 1/4 tsp turmeric
- 1 tsp lemon juice
- 11/2 tbsp chopped cashews
- 1 tbsp chopped coriander leaves
- 11/2 cups water
- 1 tsp salt ( or more to taste)
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Switch on the saute mode in your IP and add the oil When the oil heats up add the whole spices ( cloves, cinnamon, bayleaf, cardamom ) , cumin, cashews and let the cumin sizzle.
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Now add the chopped onions and saute until nice and golden brown.
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Now add the sprouts, washed rice, salt, turmeric powder, MTR vangi bath powder and mix everything well.
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Now add the water, lemon juice and taste the mixture to see of it is salty enough. Switch off the saute mode and cook in manual high mode for 6 minutes. Release pressure after 6 minutes.
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Open and garnish with chopped coriander leaves. Serve hot with raita/papad
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Heat your pressure cooker and add oil in it. Now add the cumin seeds, cloves, cardamom, cinnamon, bayleaf, cashews and let it get fragrant.
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Now add the onions and saute until nice and golden. Add the spice powders (vangi bath powder, turmeric powder) salt, sprouts, rice and mix everything well. Saute for a minute.
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Now add the water, lemon juice and close the lid. Cook for 1 whistle in high flame and switch off immediately. Open up after the pressure settles naturally.
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Garnish with chopped coriander leaves and serve hot.
- Can substitute vangi bath powder with 1/2 tsp garam masala powder, 11/2 tsp coriander powder, 1/2 tsp chilly powder
Like this sprouts masala pulav recipe? Please do rate the recipe by clicking the stars in the recipe card.
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Looking for more Instant pot or Vegan recipes? Check out my Pinterest boards for inspration. Happy cooking!
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