Brown rice pulao

Brown rice has never been a regular part of our diet perhaps due to its color as we are so used to eating white colored rice. Moreover, I hardly eat rice once in a week and that too only basmati rice because eating rice leaves you feeling heavy in the stomach.

Recently I visited an exquisite Onam festival lunch party in my colony and got an opportunity to try brown rice. The preparation was surprisingly nice and I was amazed to know the taste was far better than the acclaimed Basmati rice. The taste lasted for long and made me feeling very light.

Having brown rice this day changed my view completely about rice and these days I often cook different variants of brown rice. It’s an exciting discovery of food which is full of vitamin & minerals, an essential requirement of our body.

Ingredients:

  • Brown rice: 1/2 cup
  • Capsicum: 1no. (Medium size)
  • Mustard seed: ½ teaspoon
  • Urad dal (split black gram): 1 tablespoon
  • Ginger: 2” piece
  • Garlic: 2-3 flacks
  • Onion: 1no. (Medium size)
  • Curry leaves: 1 twig
  • Cumin: ½ teaspoon
  • Coriander leaf: 20 gm
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Green chili: 1 no.
  • Red chili powder: 1 teaspoon
  • Cooking oil/olive oil: 1 tablespoon
  •  Salt: 1 teaspoon
  •  Lemon: 1 no.

Preparation:

  1. Boil the brown rice in rice cooker or pressure cooker.
  2. Drain the extra water on the strainer, if it is there.
  3. Chop the capsicum, ginger onion, green chili and garlic into Julian (longitudinally).

Method:

  1. Heat oil in a fry pan, add mustard seed and cumin.
  2. When it begins to sputter, add urad dal, fry till it gets light brown in color.
  3. Add onion, fry on high flame till it gets translucent.
  4. Add capsicum, fry for couple of minutes.
  5. Add ginger, garlic, curry leaves and green chili stir fry for a minute.
  6. Add turmeric powder, coriander powder and chili powder and stir properly.
  7. Immediately add cooked brown rice and salt, stir continuously for 3-4 minutes.
  8. Put off the flame and add lemon juice, transfer in to serving bowl.
  9. Serve with mix vegetable raita/dip. This goes very well with this dish.
    Brown rice pulao

    Brown rice pulao

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Boil the brown rice

    Boil the brown rice

    Drain the extra water

    Drain the extra water

    add urad dal

    add urad dal

    Add onion

    Add onion

    Add capsicum

    Add capsicum

    Add ginger, garlic, curry leaves

    Add ginger, garlic, curry leaves

    Add turmeric powder, coriander powder and chili powder

    Add turmeric powder, coriander powder and chili powder

    add cooked brown rice

    add cooked brown rice

    Brown rice pulao

    Brown rice pulao

    Brown rice pulao

    Brown rice pulao

  • Brown rice is packed with the anti-inflammatory benefits of fiber and antioxidant effect of manganese.
  • Just half cup of Brown rice provides manganese of our daily requirement.
  • Capsicum contains carotenoids, which provide vitamin` A’ and iron.
  • Lemon juice provides vitamin `C` and also help absorption of the iron.

CC BY-NC-SA 4.0 Brown rice pulao by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

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