Mixed Sprouts Biryani
This version is fresh and aromatic with the addition of a million herbs and scallions. The topped nuts are a surprisingly tantalizing addition to biryani rice! You can top with some fried onions if you’d like it to be an entree. Or simply serve in addition to a bigger with any curry or yogurt dip of choice. Or just be like “It’s rice for dinner/breakfast/elevensies!” and eat the whole darn thing.
Bean sprouts give you an easy way to boost the nutrients in your diet. They quickly increase the amount of protein, B vitamins and vitamin C.
Preparation time: 30 minutes
Cooking time: 40-45 minutes
- Brown rice/basmati rice-1cup
- Salt- 1/2tsp
For biryani gravy:
- Cooked Mixed sprouts-1 ½-2cups
- Sliced onion-2medium
- Whisked yogurt-1/2cup
- Bay leaf-1
- Fennel seeds-1/2tsp
- Kasuri methi/dried fenugreek-1tsp
- Cinnamon-1 inch stick
- Turmeric powder-1/2tsp
- Chilli powder-1tsp
- Coriander powder-1tsp
- Salt- to taste
For biryani paste:
- Chopped onion-1medium
- Chopped tomato-1
- Green chillies-2 (slit)
- Minced ginger-1tsp
- Minced garlic-3cloves
- Mint leaves- a handful
- Roasted nuts (Cashews, almonds, pistachio)
- A generous pinch of saffron strands soaked in 2-3tbsp of milk
- Chopped coriander
- Wash and rinse rice in running water and soak for 30minutes. After soaking time drain and set aside.
- Now heat 4-5cups of water in a big sauce pan, add in salt, clove, cardamom, drained rice and until 3/4th (I used brown rice so it took nearly 18-20minutes but if using basmati rice it just takes 10-12 minutes)
- Meanwhile combine all the ingredients for the biryani paste mentioned in the processor/blender with little and grind until smooth paste is formed and set aside.
- Now heat oil in a cooker add in bay leaf, clove, cardamom, fennel seeds, kasuri methi and saute until they leaves nice aroma (approx. 40seconds-1minute)
- Add onion, slit chillies and saute for a minute or two.
- Add ground biryani paste and saute for 3-4minutes.
- Add turmeric, chilli powder, coriander powder, mixed cooked sprouts, salt for seasoning mix well and add 1/2cup water, whisked yogurt and cook until blended well.
- Once the gravy is cooked if you feel layering is a tedious process simple toss in the rice, soaked saffron strands to the gravy and cook until heated through and blends well in the gravy.
- Turn off the flame and garnish with nuts ,coriander and serve
Or for Assembling biryani:
- Once the gravy is cooked turn off the flame and shift half of the biryani gravy to a bowl.
- First layer-let the remaining half in the cooker and spread even to form the bottom layer.
- Second half- spread half of the cooked rice and top with coriander, nuts.
- Third layer- spread remaining half of biryani gravy from bowl.
- Fourth layer- finally spread remaining rice as the top layer.
- And garnish with roasted nuts, coriander, soaked saffron strands with milk.
- Close the lid and cook for 20-25 minutes on a low flame (make sure not to rise the flame as it may burn the biryani)
- And once cooked turn off the flame and let it sit for 5minutes before opening the lid.
- Mix well, garnish with fried onions or nuts
Served with Mooli/Radish Raita.
- Spices can be personalised as per the taste I used green moong beans, brown lentils, Vaal beans for sprouting- feel free to use any combination of sprouts