How to make Chukandar aur Corn ka Pulao -

Fragrant basmati rice mixed with beetroot and corn.

Sanjeev Kapoor

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

Main Ingredients : Beetroot (चुकन्दर ), Corn kernels (मकई के दाने)

Cuisine : Indian

Course : Rice

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For more recipes related to Chukandar aur Corn ka Pulao checkout Beetroot and Kasundi Pulao. You can also find more Rice recipes like Curried Chicken Rice Vegetable pulao Dal Lemon Rice - SK khazana Mushroom and Soya Dum Biryani

Chukandar aur Corn ka Pulao

Chukandar aur Corn ka Pulao Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chukandar aur Corn ka Pulao Recipe

  • Beetroot boiled, peeled and cut into small pieces 1 large

  • Corn kernels boiled 1/2 cup

  • Basmati rice cooked 3 cups

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1 teaspoon

  • Bay leaves 4

  • Dried red chillies 2-3

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Scraped coconut fresh 1/2 cup

Method

Step 1

Heat oil in a deep non-stick pan. Add cumin seeds, mustard seeds and bay leaves and sauté till mustard seeds splutter.

Step 2

Add dried red chillies and sauté for 30 seconds. Add corn kernels and beetroots, mix and cook for 30 seconds. Add salt and mix well.

Step 3

Add India Gate Basmati Rice, chilli powder, turmeric powder, scraped coconut, mix and cook for a minute on low heat.

Step 4

Sprinkle some water on top and mix. Increase heat and cook for a minute.

Step 5

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.