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!