Mixed Vegetable & Sprout Biryani

Sprout is one of the healthiest thing that we have and we include in our meals.

Biryani is one of the most loved rice preparations in India and now a days you get to have it in other countries too.

So thought of combining both Sprouts and Biryani together. As we all are vegetarian food lovers so thought of making yummy Mixed Vegetable & Sprout Biryani. I made it for the first time ever and it turned out so yummy that I could not stop myself sharing it with you all.
You can make this biryani with the left over rice too.

I am sure you all will love this yummy healthy version of biryani and you will enjoy this dish with your family and friends.

Mixed Vegetable & Sprout Biryani

Ingredients

• 2 cups cooked rice
• 1 tsp cumin seeds
• 3 tsp oil
• 1-2 bay leaves
• 2 black cardamom
• 2 green cardamom
• 2 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tsp coriander powder
• 1 tsp garlic paste
• 2-3 green chillies 
• 1 large onion
• Half cup mixed vegetables (any of your choice)
• Half cup mixed sprouts
• 2 tsp yogurt
• half cup tomato puree
• 2 tsp clarified butter (ghee)

Recipe

Slice onions. Boil mixed vegetables for 5-7 minutes and keep aside.

Beat yogurt and keep aside. Slit green chillies and keep aside.

Heat oil in a wok and add cumin seeds to it. Let them crackle and add sliced onions to it. Sauté onions till they become translucent and add tomato puree and garlic paste to it. Cook tomato puree till the oil separates. Add bay leaf, black cardamom, green cardamom, slit green chillies and mix well. Now lower the heat and add yogurt to it and mix well.

Now add dry spices red chili powder, turmeric powder, garam masala powder, coriander powder to it and mix well. Cook all the ingredients for 2 minutes. 

Now add mixed sprouts and cooked vegetables and mix well. Cook them for 5-7 minutes on medium heat by covering it with a lid.

Now add cooked rice and mix well. Add finely chopped coriander leaves. Spread clarified butter (ghee) over it and cover it with a lid and cook the biryani for 2-4 minutes on lower heat.

Garnish with coriander leaves and mixed sprouts. Serve hot with yogurt or raita of your choice.