PREPARATION

1. Add 200 grams rice in a strainer and pour 800 milliliters water and rinse well.
2. Add washed rice in a bowl, add 500 milliliters water.
3. Soak for 15 - 20 minutes.
4. In a bowl, add 4 grams fresh coriander, 1 tablespoon green chili, 1 1/2 tablespoon ginger and 2 tablespoons water.
5. Transfer it to blender and blend it to smooth paste.
6. Keep aside.
7. In a wok, add 2 tablespoons oil, 1 teaspoon cumin, 1/4 teaspoon black pepper corn, 1 cinnamon stick, 1 bay leaf, 2 pods green cardamom, 3 pods cloves and stir well.
8. Now, add 2 teaspoon garlic paste, stir once and add 100 grams onion, cook until translucent.
9. Now, add 1 teaspoon salt, 1/4 teaspoon turmeric and stir well.
10. Then add prepared green paste and give it a mix.
11. Now, add soaked rice, 150 grams  mung beans sprouts mix once, then add 500 milliliters water.
12. Cover and cook for 13 -15 minutes on medium heat.
13. Now, add 1 tablespoon mint and mix well.
14. Serve hot.