Brown Rice Vegetable Pulao (Low-Salt Version) Recipe

Indian cuisine · 320 calories

Brown Rice Vegetable Pulao (Low-Salt Version) recipe

About this recipe

Brown Rice Vegetable Pulao is a wholesome and aromatic Indian dish that brings together the nutty flavor of brown rice with the goodness of fresh vegetables and mild spices. This low-salt version ensures it's perfect for those watching their sodium intake, while retaining the rich flavors of traditional pulao. Packed with fiber and nutrients, this dish is diabetic-friendly and vegetarian, making it an ideal choice for a united family meal. The use of Indian spices like cumin and bay leaf adds a warm, earthy aroma, while the crunch of vegetables like bell peppers and beans enhances the texture. Easy to prepare, this one-pot wonder is a nutritious and flavorful addition to your menu.

Ingredients

  • - Green Peas
  • 500 g Capsicum Green
  • - Chilli Green 100 G
  • 200 ml Mustard Oil
  • 250 g French Beans
  • 20 g Turmeric Powder
  • 100 g Jeera
  • 100 g Tej Patta
  • 50g Everest Garam Masala
  • 100 g Salt
  • 100 g Hing Khoda
  • 500 G Brown Rice
  • 500 g Tomato - Hybrid
  • 100 g Coriander Leaves
  • 100 g Cashew Regular

Instructions

  1. 1. Rinse the brown rice thoroughly and soak it for 30 minutes. Drain and set aside.
  2. 2. Heat oil in a deep pan or pressure cooker on medium heat. Add cumin seeds, bay leaf, and hing, and sauté for 30 seconds until aromatic.
  3. 3. Add the slit green chili and turmeric powder, then stir in the chopped vegetables (green beans, bell peppers, and tomatoes). Cook for 2-3 minutes until they begin to soften.
  4. 4. Mix in the green peas and drained brown rice. Stir gently to combine, ensuring the rice is coated with the spices.
  5. 5. Add 2 cups of water and salt to taste. Cover and cook on low heat for 30-35 minutes if using a pot, or pressure cook for 2 whistles if using a cooker.
  6. 6. Once cooked, fluff the rice gently with a fork and sprinkle garam masala and chopped cilantro on top. Let it sit covered for 5 minutes to absorb the flavors.
  7. 7. Optional: Garnish with roasted or raw cashews before serving for added crunch and richness.
  8. 8. Serve the Brown Rice Vegetable Pulao warm with a side of yogurt or a simple salad for a complete meal.