Ingredients:
1 cup uncooked basmati rice or 1 cup long-grain rice
1 teaspoon oil
1 bay leaves
1 cloves
1 cinnamon sticks
1/2 teaspoon cumin seeds
1 medium onions, finely chopped
1 teaspoon ginger and green chili paste
1 cup bean sprouts ( or use a combination of your favourite sprouts)
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander seeds, ground
salt
2 1/2 cups hot water
2 tablespoons chopped coriander
Directions:
Clean, wash and soak the rice for 10 minutes.
Drain and keep aside.
Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
When the seeds crackle, add the onion and ginger-green chilli paste and saute till the onion turns translucent.
Add the rice and sprouts and saute for 2 minutes.
Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
Pressure cook for 2 whistles (15 minutes).
Serve hot, garnished with the coriander.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.