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Sprouts Paneer Pulao

Written By Praveena Gudipati on Sunday, October 4, 2015 | 11:19 AM


The Sprouts Paneer Pulao is a delicious, healthy and a quick recipe to make on a day when you are in mood for eating something special but do not want to go thru heck of a prep. The only thing  to keep in mind is, it needs mung bean sprouts ( Green gram/ Pesalu). In case you do not know how to make sprouts, check this recipe link -Sprouted green Moong salad.  The link explains how to make sprouts. It's fairly simple technique. Once the raw sprouts( not boiled) are on hand, the recipe will be pretty quick.It is perfect for those, who doesn't like sprouts or need a motivation to eat em.

 Learn health benefits of sprouts by clicking following link. Stay motivated and keep checking Veggibites for more healthy recipes:Mung Bean sprouts nutritional values


 I used raw sprouts in this recipe. I did not boil them. Sautéed in oil, they become lil crunchy, lil chewy.I love this texture. Along with it I have added Cubed paneer pieces, which were cut very small. This way you get a piece in every bite. It is similar in size to carrots, in pulao. I want to keep all ingredients in same size which would give the dish a nice look. I'm not a OCD person though:-). The aroma of sprouts and paneer cooking in butter was filling my home and made me so hungry :-). 

 You can substitute Paneer with Tofu ,butter with oil in this recipe, if you are a vegan. I would add corn to this dish next time. It will make the Pulao look more colorful and definitely enhances flavor. 

 You can serve it with Raita on the side. I ate it with Yogurt, sprinkled with Chat masala. one of my fav and a quickie. The combo was really good. Also you can have it with Salan Gravy. 

 Servings:
Two (2)
Total time:
40 minutes
Category:
Main Entree
Author:
Praveena Gudipati

 Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
  • 1.5 cup basmati Rice
  • 3/4 cup Sprouted Moong(Green Gram/Pesalu)
  • 1 Carrot
  • 1/4 cup paneer cubes small (Indian Cottage Cheese)
  • 4 tbsp Corn
  • 2-3 tsp pavbhaji masala (Available in indian stores)
  • Salt
  • 10 mint leaves 
  • 1/2 tsp Shahi Jeera
  • 2-3 bay leaves 
Sprouts Paneer Pulao Step-by-Step Recipe with Photos
  1. Soak 1.5 cup Basmati Rice for 30 minutes. Soaking enhances the grain size when cooked. 
  2. Cook Basmati rice with 2 1/4 th cup water.I used a rice cooker for this. You can also use pressure cooker. Also add a teaspoon of butter to the cooker. It flavors the rice and also keeps the grain separate.
  3. While Rice cooking-Chop mint leaves finely.
  4. Chop paneer into small cubes. Chop carrot into small pieces. 
  5. If you are using corn, which I would recommend, Take 4 tbsp corn in a bowl with water. Steam it covered in microwave for 5 minutes and keep aside.
  6. Take a deep and wide pan, add 2 tbsp butter and little oil. Oil prevents butter from burning.You can adjust butter according to your preference.
  7. Add 1/2 tsp Shahi jeera and 3 bay leaves to the butter. Let em cook for few seconds.
  8. Add chopped mint leaves to the pan. 
  9. Add sprouts and cook for about 5 minutes, stirring often.Keep stove on medium flame so not to burn sprouts.Alternatively you can use boiled sprouts if you prefer.
  10. Add carrots and Paneer. Cook covered for anotger 5 minutes or till carrot is soft.
  11. Add steamed corn, if you are using em.
  12. Add cooked Rice to the pan. Stir well.
  13. Add salt to taste and Pavbhaji Masala.Mix well so as to coat rice with masalas.

  14. Cook covered for couple minutes and turn off stove.
  15. Serve with Raita or Plain yogurt sprinkled with Chat masala.


 Tips: 
  • You can add various veggies as per your preference. Beans, Broccoli,Bell pepper etc. Pre boil beans and broccoli to add. Bell pepper tastes better sautéed in oil and half cooked.
  • Adjust masala and butter as per your preference.

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