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Beetroot and Kasundi Pulao

What could be more unusual than the combination of beetroot and kasundi. This recipe is from FoodFood TV channel

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Beetroot and Kasundi Pulao
Main Ingredients Beetroot, Cooked rice
Cuisine Bengali
Course Rice
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Beetroot and Kasundi Pulao

  • 1 medium Beetroot boiled, peeled and grated
  • 3 cups Cooked rice
  • 1 tablespoon Olive oil
  • 1 teaspoon Cumin seeds
  • 3 Green chillies slit
  • 1/2 medium Onion finely chopped
  • 1/2 teaspoon Red chilli powder
  • a pinch Turmeric powder
  • 1/2 teaspoon Garam masala powder
  • 3 tablespoons Kasundi Mustard
  • to taste Salt
  • 2 teaspoons Fresh mint leaves finely chopped

Method

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  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.
  2. Add red chilli powder, turmeric powder, garam masala powder, beetroot and saute for 1 minute. Add kasundi and saute for 1 minute.
  3. Add cooked rice and mix well and let it get heated through. Add salt and mint leaves and mix. Serve hot.

Nutrition Info

Calories 1048
Carbohydrates 179.9
Protein 22.9
Fat 26.1