About:

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.

Health benefits:

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.

Serves: 2-3
Preparation time: 30 minutes
Cooking time: 40-45 minutes

Ingredients:

For rice:

• Brown rice/basmati rice-1cup
• Cardamom-2
• Clove-2
• Salt- 1/2tsp
• Oil-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
• Clove-3-4
• Cardamom-2
• Turmeric powder-1/2tsp
• Chilli powder-1tsp
• Coriander powder-1tsp
• Salt- to taste
• Oil-1tbsp

For biryani paste:

• Chopped onion-1medium
• Chopped tomato-1
• Green chillies-2 (slit)
• Minced ginger-1tsp
• Minced garlic-3cloves
• Mint leaves- a handful

For assembling:

• Roasted nuts (Cashews, almonds, pistachio)
• A generous pinch of saffron strands soaked in 2-3tbsp of milk
• Chopped coriander

Procedure:

• 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 3/4^th (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.

Note:

• 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