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

Spicy Sprout Rice Recipe Card

Spicy Sprout Rice

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


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.