How to make Mixed Sprout Pulao -

Mixed sprout pulao is a nutritious dish due to the numerous sprouts used in making this recipe. The spices and the rice make it a homely dish, a perfect comfort food

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mixed sprouts (मिक्स्ड स्प्राऊट्स ), Basmati rice (बासमती चावल)

Cuisine : Indian

Course : Rice

For more recipes related to Mixed Sprout Pulao checkout Spicy Sprout Rice. You can also find more Rice recipes like Gur Ke Chawal Spicy Pineapple Fried Rice Pumpkin Risotto Khatte Meethe Chawal

Mixed Sprout Pulao

Mixed Sprout Pulao Recipe Card


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 : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mixed Sprout Pulao Recipe

  • Mixed sprouts 1 1/2 cups

  • Basmati rice , soaked 1 cup

  • Onions , sliced 2 medium

  • Fresh coriander sprigs a few

  • Ghee 3 tablespoons

  • Cumin seeds 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon


Step 1

Slice onions. Chop coriander leaves finely. Wash and soak the rice for 10-15 minutes.

Step 2

Heat ghee in a pressure cooker, add cumin seeds and sauté till they changes colour.

Step 3

Add onions, mixed sprouts, ginger-garlic paste and salt and sauté on high heat for 3-4 minutes.

Step 4

Add red chilli powder, turmeric powder and garam masala powder and mix. Drain the rice and add and mix well.

Step 5

Add 3 cups of water and mix. Cover and pressure cook, on medium heat, for 5-6 minutes. Open the lid when the pressure is completely released.

Step 6

Transfer into a serving bowl, garnish with coriander leaves 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.