Ingredients

• 2 Cups - basmati Rice
• 1 cup - whole green moong dal, sprouted
• 2 - onions cut into strips
• 1 tbsp - ginger, garlic and green chillies paste
• 2 - large tomatoes chopped very small
• 1 large bunch - green coriander leaves, chopped
• 1 tsp - cumin seeds
• 2 green cardamoms
• 1/2 inch stick cinnamon
• few black peppercorns
• 1 tbsp - crushed red pepper
• 1 tsp - garam masala
• 1/2 cup - cashews, fried to golden brown colour
• 4-5 tbsps - oil
• 2 tbsps - salt

How to Make Sprouted Moong Biryani

• Soak the rice for half an hour.
• Cook the rice with 1 tbsp of salt such that the grains are slightly uncooked and separate. Set aside.
• Heat oil in a pan. Add cumin seeds, cardamoms, cinnamon and peppercorns.
• When the seeds start spluttering, add chopped onions and fry.
• After 5 mins, add the paste, tomatoes, and fry for another 5-8 mins.
• Now add sprouted moong and 1 tbsp salt. Stir for a few minutes. | Cover and cook for a few minutes longer.
• Remove lid, add crushed red pepper and turn off the heat.
• Mix in garam masala and 3/4th of the chopped coriander.
• Heat oven to 250 degrees Fahrenheit.
• Take a see-through, oven-proof dish (square preferably). Grease it with little oil.
• Spread alternate layers of rice and moong sprouts in the dish, starting with rice at the bottom and finishing with rice at the top.
• On each layer of moong sprouts, sprinkle a few cashews.
• Sprinkle the remaining cashews and chopped coriander on the top.
• Seal the dish tightly with the help of aluminium foil.
• Bake in hot oven for 15 mins.
• Serve hot with cucumber raita.