Welcome to this delicious and wholesome guide on how to make Kadadhanya Masale Bhaat, also known as Mixed Sprouts Pulao! If you are looking for a healthy, one-pot meal that is packed with proteins and irresistible flavours, this recipe is absolutely perfect for you. Originating from rich Maharashtrian cuisine, this spiced rice dish wonderfully combines nutritious sprouted beans with fragrant whole spices and rice, all cooked effortlessly in a pressure cooker.
Many beginners struggle to get that perfect fluffy texture where every grain of rice is separate, but don’t worry! We have included the exact water measurements to ensure your Kadadhanyacha Masale Bhaat turns out perfectly ‘mokala’ (fluffy and non-sticky). Whether you are making a quick weeknight dinner or packing a healthy lunchbox, this Mixed Sprouts Pulao Recipe is guaranteed to be a massive hit with your family. Let’s dive right into this easy, step-by-step cooking guide!
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Ingredients List:
- Rice & Sprouts:
- 1 cup mixed sprouted beans (kadadhanya like moong, matki, and green peas)
- 1 cup old Kolam rice (or any short-grain rice, tightly packed)
- Whole Spices:
- 1 tsp mustard seeds (mohari)
- 1 tsp cumin seeds (jeera)
- 2 bay leaves (tej patta)
- 1/2 star anise
- 1 black cardamom (badi elaichi)
- 1 small cinnamon stick
- 1 green cardamom
- 2 cloves
- 4 black peppercorns
- Vegetables & Aromatics:
- 1 medium onion (roughly chopped)
- 1 medium tomato (chopped)
- Crushed paste of ginger, garlic, and fresh green chillies (adjust to your spice level)
- Fresh curry leaves
- Fresh coriander leaves (chopped)
- Powdered Spices:
- A pinch of asafoetida (hing)
- 1/4 tsp turmeric powder
- 1 tsp cumin-coriander powder (dhane-jire powder)
- 1/2 tsp garam masala powder
- Salt to taste
- Other Add-ins:
- 1/2 cup raw peanuts
- 1/2 ladle cooking oil (approx. 2-3 tbsp)
- 1 tbsp ghee (clarified butter)
- 3 cups water
Step-by-Step Instructions:
- Prep the ingredients: Wash the rice and mixed sprouted beans thoroughly and set them aside.
- Heat the oil: Place a pressure cooker on the stove on medium heat and add the cooking oil.
- Temper the spices: Once the oil is hot, add the mustard seeds and cumin seeds, letting them crackle. Next, drop in all the dry whole spices. (bay leaves, star anise, cardamoms, cinnamon, cloves, and black peppercorns.)
- Sauté the onions: Add the chopped onion and fry it until lightly translucent. Don’t over-brown it.
- Add aromatics: Add a pinch of hing, followed by the freshly crushed ginger-garlic-green chilli paste. Sauté well to remove the raw smell.
- Add tomatoes & peanuts: Stir in the chopped tomatoes and cook for a minute until they soften. Add the curry leaves and raw peanuts, sautéing them well with the mixture.
- Add powdered spices: Turn the heat to low so the spices don’t burn. Add turmeric powder, cumin-coriander powder, garam masala, and salt. Mix everything beautifully.
- Add sprouts and rice: Toss in your washed mixed sprouted beans and a handful of fresh coriander leaves. Add the washed rice and gently roast it in the masala base for about a minute.
- Pour the water: Pour in exactly 3 cups of water (for 1 cup of old rice) and let the mixture come to a rolling boil.
- The secret touch: Once boiling, stir in 1 tablespoon of ghee for an amazing aroma and flavour.
- Pressure cook: Close the lid of the pressure cooker and cook on a low flame for exactly 3 to 4 whistles.
- Cool and serve: Turn off the heat. Let the pressure release naturally and cool down completely before you open the lid. Gently fluff your perfect Mixed Sprouts Pulao and enjoy!
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Cooking Tips for Better Results:
- Use Old Rice: Always try to use old rice (june tandul) like Kolam. Old rice grains do not stick together, giving you that beautiful, fluffy texture.
- Water Ratio is Key: For pressure cooking old rice, the 1:3 ratio (1 cup rice to 3 cups water) works best to cook the sprouts and rice flawlessly.
- Don’t Burn the Spices: Always lower the flame before adding your dry spice powders so they don’t turn bitter.
Variations:
- Vegan Version: Simply skip the tablespoon of ghee at the end. The recipe will still taste fantastic using just the cooking oil!
- Spicy Maharashtrian Version: If you love heat, swap the green chillies with a spoonful of authentic Maharashtrian ‘Kanda Lasun Masala’ or red chilli powder.
- Kids-Friendly Version: Omit the green chilli paste entirely and reduce the whole spices to make the dish mild and comforting for little ones.
Serving Suggestions:
This Kadadhanya Masale Bhaat is a complete meal on its own! However, it tastes heavenly when served hot alongside a bowl of cooling cucumber or onion raita. Add some crunchy roasted papad, a slice of lemon, and a spoonful of tangy mango pickle on the side. Pair it with a tall glass of chilled buttermilk (taak) for the ultimate comforting lunch!
Also Read – Quick And Tasty Indian Dal Recipe | Simple Lentil Curry
Frequently Asked Questions (FAQs):
Q1: Can I use fresh vegetables instead of sprouted beans?
Ans: Yes! While this Mixed Sprouts Pulao recipe focuses on the high-protein benefits of sprouted beans (kadadhanya), you can easily substitute them with mixed veggies like carrots, potatoes, and cauliflower.
Q2: What is the secret to a fluffy Masale Bhaat?
Ans: The secret lies in using old short-grain rice, roasting the rice gently in the oil before adding water, and allowing the pressure cooker to cool down completely before opening the lid.
Q3: How many whistles do I need for this pressure cooker pulao?
Ans: Cooking on a low-medium flame for 3 to 4 whistles is perfect for cooking both the old rice and the sprouts thoroughly.
Q4: Why did my rice turn out sticky and mushy?
Ans: Sticky rice usually happens if you use newly harvested rice or add too much water. Always stick to the 1:3 ratio for old rice, and never open the cooker while it is still pressurized!
Kadadhanya Masale Bhaat Recipe: Mixed Sprouts Pulao
Ingredients
- Rice & Sprouts:
- 1 cup mixed sprouted beans kadadhanya like moong, matki, and green peas
- 1 cup old Kolam rice or any short-grain rice, tightly packed
- Whole Spices:
- 1 tsp mustard seeds mohari
- 1 tsp cumin seeds jeera
- 2 bay leaves tej patta
- 1/2 star anise
- 1 black cardamom badi elaichi
- 1 small cinnamon stick
- 1 green cardamom
- 2 cloves
- 4 black peppercorns
- Vegetables & Aromatics:
- 1 medium onion roughly chopped
- 1 medium tomato chopped
- Crushed paste of ginger garlic, and fresh green chillies (adjust to your spice level)
- Fresh curry leaves
- Fresh coriander leaves chopped
- Powdered Spices:
- A pinch of asafoetida hing
- 1/4 tsp turmeric powder
- 1 tsp cumin-coriander powder dhane-jire powder
- 1/2 tsp garam masala powder
- Salt to taste
- Other Add-ins:
- 1/2 cup raw peanuts
- 1/2 ladle cooking oil approx. 2-3 tbsp
- 1 tbsp ghee clarified butter
- 3 cups water
Instructions
- Prep the ingredients: Wash the rice and mixed sprouted beans thoroughly and set them aside.
- Heat the oil: Place a pressure cooker on the stove on medium heat and add the cooking oil.
- Temper the spices: Once the oil is hot, add the mustard seeds and cumin seeds, letting them crackle. Next, drop in all the dry whole spices. (bay leaves, star anise, cardamoms, cinnamon, cloves, and black peppercorns.)
- Sauté the onions: Add the chopped onion and fry it until lightly translucent. Don’t over-brown it.
- Add aromatics: Add a pinch of hing, followed by the freshly crushed ginger-garlic-green chilli paste. Sauté well to remove the raw smell.
- Add tomatoes & peanuts: Stir in the chopped tomatoes and cook for a minute until they soften. Add the curry leaves and raw peanuts, sautéing them well with the mixture.
- Add powdered spices: Turn the heat to low so the spices don’t burn. Add turmeric powder, cumin-coriander powder, garam masala, and salt. Mix everything beautifully.
- Add sprouts and rice: Toss in your washed mixed sprouted beans and a handful of fresh coriander leaves. Add the washed rice and gently roast it in the masala base for about a minute.
- Pour the water: Pour in exactly 3 cups of water (for 1 cup of old rice) and let the mixture come to a rolling boil.
- The secret touch: Once boiling, stir in 1 tablespoon of ghee for an amazing aroma and flavour.
- Pressure cook: Close the lid of the pressure cooker and cook on a low flame for exactly 3 to 4 whistles.
- Cool and serve: Turn off the heat. Let the pressure release naturally and cool down completely before you open the lid. Gently fluff your perfect Mixed Sprouts Pulao and enjoy!
