How to make Beetroot And Mustard Pulao -

Delicious pulao made of beetroot and mustard paste.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Basmati rice (बासमती चावल), Beetroots (चुकन्दर)

Cuisine : Indian

Course : Rice

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For more recipes related to Beetroot And Mustard Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Kaju Aur Moti Pulao Fiery Tadka Pulao - SK Khazana Aubergine Rolatini Pulao lajavab

Beetroot And Mustard Pulao

Beetroot And Mustard Pulao Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beetroot And Mustard Pulao Recipe

  • Basmati rice soaked 2 cups

  • Beetroots boiled 3-4

  • Kasundi Mustard 1/2 tables

  • Oil 2-3

  • Bay leaves 2

  • Green cardamoms 6-8

  • Black cardamoms 4

  • Cinnamon 1 inch stick

  • Cloves 3

  • Caraway seeds (shahi jeera) 1/4 teaspoons

  • Onions chopped 2-3

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black peppercorns 15-20

  • Salt to taste


Step 1

Heat oil in a non stick pan. Add bay leaves, black cardamom, green cardamom, cinnamon, cloves, caraway seeds and reduce heat. Cut onions into cubes and add to the pan. Sauté lightly.

Step 2

Cut beetroots into cubes. Add ginger-garlic paste, red chilli powder, turmeric powder and black peppercorns and sauté.

Step 3

Pour 3 cups water and bring it to a boil. Drain rice and add.Add beetroots, kasundi mustard and mix.

Step 4

Add salt and mix. Cover and cook, stirring at regular intervals, for 6-8 minutes or till the rice is done.

Step 5

Turn off the heat and transfer into a serving plate. Garnish with kasundi mustard and 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 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.