Spicy Sprouts Pilaf Pressure Cooker
Elevate your weeknight dinner routine with this Spicy Sprouts Pilaf made effortlessly in a pressure cooker! Packed with the wholesome goodness of mixed sprouts like mung beans and chickpeas and infused with aromatic spices such as cumin, garam masala, and turmeric, this one-pot dish combines vibrant flavors and nourishing ingredients. Fluffy basmati rice melds perfectly with sautéed onions, tomatoes, and a medley of warm spices, while green chilies add a fiery kick. Ready in just 35 minutes, this recipe ensures a quick yet hearty meal that’s both gluten-free and protein-rich. Garnished with fresh coriander leaves, this pilaf pairs beautifully with yogurt or raita for a complete, satisfying meal the whole family will love!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Mixed sprouts (e.g., mung beans, chickpeas, black-eyed peas)
- 1 medium Onion, finely chopped
- 1 medium Tomato, finely chopped
- 1 teaspoon Ginger-garlic paste
- 2 Green chilies, slit lengthwise
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Oil or ghee
Instructions
Rinse the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in water for 15 minutes, then drain and set aside.
Heat oil or ghee in a pressure cooker over medium heat. Once hot, add cumin seeds and allow them to splutter. Add the bay leaf and sauté for a few seconds.
Add the chopped onions and sauté until they turn golden brown, about 5-6 minutes.
Stir in the ginger-garlic paste and green chilies. Cook for 1-2 minutes until the raw smell dissipates.
Add the chopped tomatoes and cook until they turn soft and mushy, about 5 minutes.
Stir in the turmeric powder, red chili powder, and garam masala. Mix well to combine the spices with the onion-tomato mixture.
Add the mixed sprouts and sauté for 2-3 minutes to coat the sprouts with the spices.
Add the drained rice to the cooker and gently sauté for 1-2 minutes to combine it with the sprouts and spices.
Pour in the water and season with salt. Stir gently to mix. Close the lid of the pressure cooker and set the heat to medium-high.
Cook for 2 whistles on medium-high heat, then turn off the heat and allow the pressure to release naturally.
Once the pressure has released, open the lid and fluff the pilaf gently with a fork, being careful not to break the rice grains.
Garnish the pilaf with freshly chopped coriander leaves and serve hot with yogurt, raita, or a side salad.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2421 mg | 105% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 21.3 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
