Ingredients:

• 1 cup Basmati rice
• 2 Cloves
• 1/2" Cinnamon
• 2 tsp Oil
• Salt to taste

For paste: 

• 1 medium Onion chopped
• 1 Tomato chopped
• 2 Green chillies
• 1 tsp minced Ginger
• 3 cloves Garlic
•  A handful of Mint leaves

For Masala 

• 1 cup Moong sprouts, cooked
• 2 medium Onion sliced
• 1/2 cup Yoghurt
• 1 Bay leaf
• 1 tsp Fennel seeds
• 1 inch pc Cinnamon
• 3 Cloves
• 2 Cardamom
• 1/8 tsp Turmeric pdr
• 1 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1 Bay leaf 
• 2 Green chillies slit
• Salt to taste
• 1 tbsp Oil 
• 1 tsp Ghee

Method: 

• Wash and soak rice for 30 mins. 
•  Heat ghee in a pan add cinnamon, cloves, cardamom and bay leaf, set aside. 
•  Boil  4 -5 cups of water , add in salt and fried whole spices along with the ghee. Drain the rice and add this to the boiled water. Cook it till 3/4th done, drain it and keep aside.
• Combine all the ingredients under "for paste" and grind it to make a paste.
• Heat oil in a pan, fry  bayleaf, cloves, cardamom and fennel seeds.  Add sliced onion and  slit green chillies, saute it well. Add the ground paste to this and saute for 3 minutes. 
• Add yoghurt and mix well.  

• Now add turmeric pdr, chilli pdr and coriander pdr, cooked sprouts and salt, cook it till the gravy blends well. Now add the cooked rice and toss it well. 

• Turn off the flame, garnish with coriander leaves.
• if you wish you can add fried nuts also. Serve it with raita.!