Matki pulao

Posted on June 25, 2009. Filed under: Chawal/rice/pulao/biryani | Tags: , |

Moath and rice that are used in everyday cooking, surprisingly make a delectable dish.

Cooking Time : 30 mins.
Preparation Time : 20 mins.

Served 4.

1 cup cooked long grained rice
1 cup sprouted matki (moath), parboiled
2 cloves
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
1 teaspoon grated ginger
1/2 capsicum, chopped
4 to 6 spring onions, chopped
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
1 tablespoon oil
salt to taste
For the garnish
1 tomato, chopped
2 tablespoons chopped coriander
1. Heat the oil, add the cloves and asafoetida and saute for a few seconds.
2. Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.
3. Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.
4. Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked.
5. Add the rice and toss well.
6. Serve hot, garnished with the chopped tomato and coriander.
To sprout matki – soak in water for 6 to 8 hours and then tie them in a damp muslin cloth. They will sprout in about 24 to 36 hours in warm water.

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