How to make Spicy Sprout Rice -
Basmati rice mixed with spicy mixed sprout mixture.
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 Spicy Sprout Rice checkout Mixed Sprout Pulao . You can also find more Rice recipes like Mushroom Dum Biryani Achari Paneer Rice Brown Rice With Greens Indonesian Coconut Rice
Spicy Sprout Rice 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 : Spicy
Ingredients for Spicy Sprout Rice Recipe
Mixed sprouts parboiled 1½ cups
Basmati rice cooked 2 cups
Green chillies minced 2-3
Red chilli powder 1 teaspoon
Oil 2 tablespoons
Cloves 4
Asafoetida a pinch
Ginger grated 1 inch
Green capsicum chopped 1 small
Spring onions chopped 4-6
Turmeric powder ¼ teaspoon
Coriander powder 1 teaspoon
Salt to taste
Tomato halved, seeded and diced 1
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in a non-stick pan, add cloves and asafoetida.
Step 2
As cloves begin to change colour add green chillies, ginger, capsicum and spring onions. Sauté for 1-2 minutes.
Step 3
Add turmeric powder, red chilli powder, coriander powder and mixed sprouts and sauté for one minute.
Step 4
Add a few tablespoons of water so that the masala does not get scorched and the sprouts get cooked completely. Let the mixture become dry.
Step 5
Add rice and salt to taste and toss well.
Step 6
Serve hot garnished with tomato and coriander leaves.
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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.
