Spicy Sprouts Pilaf (Pressure Cooker)

Total Time
Prep 10 mins
Cook 25 mins

This spicy rice delicacy is a perfect main dish for when you have lots of other last minute preparations, since rice cooks perfectly in a pressure cooker. Sprouts are easier to digest and abound in protein, calcium, iron as well as vitamin C. Serve with a chilled 'raita' or plain yogurt. This recipe is from www.tarladalal.com.

Ingredients Nutrition


  1. Clean, wash and soak the rice for 10 minutes.
  2. Drain and keep aside.
  3. Heat the oil in a pressure cooker and add the bay leaf, clove, cinnamon and cumin seeds.
  4. When the seeds crackle, add the onion and ginger-green chilli paste and sauté till the onion turns translucent.
  5. Add the rice and sprouts and sauté for 2 minutes.
  6. Add the turmeric powder, chilli powder, ground coriander seeds and salt with 2 1/2 cups of hot water.
  7. Pressure cook for 2 whistles (15 minutes).
  8. Serve hot, garnished with the coriander.
Most Helpful

Oh Anu! THANK U for such a wonderful lunch I just finished having - your spicy sprouts pilaf with chilled green cucumber raita! HEAVEN! I finally made this today after planning to do so for over a month. Mom and me enjoyed it to the fullest. I'll confess - I had 3 servings! I really loved the taste- it has the perfect blend of spices. It'll be a regular on our table from now on. I preferred to have it on its own first, then with the raita and then again on its own - I guess I am already addicted to it :) While the rice was 3/4 th cooked, I added in a few corriander leaves and reserved the rest for garnishing at the end. I loved this recipe. I must confess, I did not make it in my pressure cooker, but in the usual skillet. A BIG {{{{{{{HUG}}}}}}}}}}}}} TO U FOR THIS AWESOME PILAF!!!

Charishma_Ramchandani September 10, 2002

This looks like it would be a fantastic contribution to my diet and it has all the spices I love as well as brussel sprouts. Great!!

Chrissie2009 January 10, 2009

Fantastic. I have no words to describe how good it is. So very flavorsome also. I must say I used 1 tsp of ginger garlic paste and 2 green chillies which I slit (instead of ginger and green chilli paste), and it did taste very good. I too cooked it in the skillet. I added the water, added 1-1/2 tsps of salt, brought it to a boil, and then simmered it till done. Came out so well, everybody loved it. Thank you for a great recipe. Will be a regular in my house from now on. I also forgot to garnish but that did not really make any difference to the flavor. It was very good.

Sangeetha October 24, 2005