Brown Rice Vegetable Pulao

Make brown rice vegetable pulao with measured ingredients and the step-by-step method below. This North India recipe serves 3.

Approximate total time: 40 min.

Thedietco serving tip

For a balanced plate, add a generous portion of non-starchy vegetables and a suitable source of protein; adjust starchy portions to individual needs.

Portions are general suggestions. Discuss individual needs, allergies and relevant medical conditions with a qualified dietitian. Measurements: 1 cup is approximately 240 mL; ingredients are raw unless stated otherwise.

Illustrative serving; ingredients and appearance may differ. Photo: File:Indian Vegetable Pulao.jpg by Teena Sometimes · CC BY-SA 4.0. Resized and converted to WebP.

Servings

3 servings

Cuisine

Indian · North India

Ingredients

• Brown basmati rice 1 cup (190 g) dry
• Mixed vegetables 2 cups
• Onion 1 medium sliced
• Oil 2 tsp
• Cumin 1 tsp
• Bay leaf 1
• Cloves 2
• Water 2 1/4 cups
• Salt to taste

Method

1. Rinse brown rice and soak 20 minutes; drain.
2. Heat oil, toast cumin, bay leaf and cloves and soften onion.
3. Add vegetables, rice, salt and measured water; bring to boil.
4. Cover and simmer 30–35 minutes until water is absorbed; rest 10 minutes and fluff.