Brown Rice Vegetable Pulao
A flavorful and wholesome one-pot meal, perfect for any day.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 10g protein🍚 60g carbs🥑 12g fat🌾 7g fibreper serving
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servings
Ingredients
- 🍚1 cup brown basmati rice
- 🥦½ cup green beans, chopped
- 🥕½ cup carrots, diced
- 🫛½ cup green peas
- 🥔¼ cup potato, diced
- 🧅1 onion, finely sliced
- 🧄1 tbsp ginger-garlic paste
- 🌶️2 green chilies, slit
- 🌿1 tsp cumin seeds
- 🧡½ tsp turmeric powder
- 🌶️1 tsp garam masala
- 🧈2 tbsp ghee or oil
- 💧2 ½ cups water or vegetable broth
- 🧂 salt, to taste
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- Soaking brown rice is crucial for even cooking and a softer texture.
- Adjust green chilies to your spice preference; you can also use red chili powder for more heat.
- For added richness, a tablespoon of coconut milk can be added along with water/broth.
- Any seasonal vegetables can be used in this pulao, making it versatile.
Method
- 1Rinse the brown rice thoroughly and soak in water for at least 30 minutes, then drain.
- 2Heat ghee or oil in a pressure cooker or heavy-bottomed pot over medium heat. Add cumin seeds and let them splutter.
- 3Add sliced onions and sauté until translucent. Then add ginger-garlic paste and green chilies, cooking for another minute until fragrant.
- 4Add all the diced vegetables (carrots, beans, peas, potato) and sauté for 5-7 minutes.
- 5Stir in turmeric powder, garam masala, and salt. Mix well to coat the vegetables.
- 6Add the soaked and drained brown rice to the pot and gently mix with the vegetables and spices.
- 7Pour in water or vegetable broth. Bring to a boil.
- 8If using a pressure cooker, close the lid and cook for 3 whistles. If using a pot, cover tightly and cook on low heat for 20-25 minutes, or until all water is absorbed and rice is cooked.
- 9Once cooked, let it rest for 5-10 minutes before opening the lid. Fluff gently with a fork.
- 10Garnish with fresh cilantro and serve hot with raita or pickle.