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How to make Beetroot and Kasundi Pulao - What could be more unusual than the combination of beetroot and kasundi.

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This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Beetroot (चुकन्दर ), Kasundi Mustard

Cuisine : Bengali

Course : Rice

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Beetroot and Kasundi Pulao
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The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Beetroot and Kasundi Pulao checkout Chukandar aur Corn ka Pulao. You can also find more Rice recipes like Mexican Fried Rice, Bisi Bele Hulianna, Chilkewali Dal Khichdi, Saffron Khichdi.

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Beetroot and Kasundi Pulao Recipe Card

Beetroot and Kasundi Pulao
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beetroot and Kasundi Pulao Recipe

  • Beetroot boiled, peeled and grated 1 medium

  • Kasundi Mustard 3 cups

  • Olive oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Green chillies slit 3

  • Onion finely chopped 1/2 medium

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Garam masala powder 1/2 teaspoon

  • Kasundi Mustard 3 tablespoons

  • Salt to taste

  • Fresh mint leaves finely chopped 2 teaspoons

Method

Step 1

Heat olive oil in a non stick wok. Add cumin seeds, green chillies and saute. When the cumin seeds change colour, add onion and saute lightly.

Step 2

Add red chilli powder, turmeric powder, garam masala powder, beetroot and saute for 1 minute. Add kasundi and saute for 1 minute.

Step 3

Add cooked rice and mix well and let it get heated through. Add salt and mint leaves and mix. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.