Matki Pulao

Ingredients list for Matki Pulao

• 1 cup Moth (matki) sprouts
• 3 cups Basmati rice cooked
• 2 tablespoons Oil
• 4 Cloves
• a pinch Asafoetida
• 1 Green chilli chopped
• 1/2 Ginger grated
• 2 Spring onion bulbs chopped
• 1 Large tomato chopped
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 5 tablespoons Fresh coriander leaves chopped
• 1 Small green capsicum chopped
• to garnish Fresh coriander sprig

Method

1. Heat oil in a deep non-stick pan, add cloves, asafoetida, green chilli, ginger, spring onion, mix and sauté for 1-2 minutes.
2. Add tomato and salt, mix well, cover and cook till tomato becomes pulpy.
3. Add red chilli powder, turmeric powder and coriander powder and mix well.
4. Add moth sprouts and mix well. Add 2 tbsps coriander leaves and capsicum, mix well and add cook for 1-2 minutes.
5. Add 1 cup water, mix well, cover and cook till moth sprouts are cooked.
6. Add rice and mix well. Add remaining coriander leaves and mix well. Cook for 2 minutes and take the pan off the heat.
7. Transfer into a serving bowl, garnish with coriander sprig and serve hot.