Sprouted Moong Biryani

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Easy

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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.

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