Medium or long-grain brown rice is used to prepare a pulao. Brown rice is often called whole rice. Brown rice has a nutty flavour and a crunchy texture. It is a good source of magnesium, selenium, thiamine, niacin, vitamin B6 and is also high in fibre.
Ingredients:
Brown Rice – 100 gms
Onion – 1 medium finely chopped
Tomato – 1 medium finely chopped
Capsicum – 1 finely chopped
Peas – ½ cup shelled
Beans – ½ cup finely chopped
Carrot – 1 finely chopped
Coriander – finely chopped
Lemon juice – 2 tsp
Whole Spices:
Bay Leaf – 1
Cardamom – 1
Cinnamon – 1
Clove – 2
Ginger – 1 inch grated
Garlic – 2-3 pods grated
Powdered Spices:
Red Chilli Powder – 1 tsp
Garam Masala – 1 tsp
Method:
Rinse and soak brown rice in 2 cups of water for 2-3 hours. Boil 2 cups of water, add rice and salt. Do not cover the pot. Let the rice simmer over slow flame till all the water is absorbed. Check the rice for tenderness. If the rice is still uncooked, add another cup of water and simmer till all the water is absorbed. It should not be too hard or mushy. Switch off the flame, cover it with a lid and leave it for 10 mins. Use a fork to toss the rice.
In a pot or kadai, heat oil, add the whole spices, cook on a slow flame for a minute. Add finely chopped onions, sauté till the become translucent. Add tomatoes, cook till mushy. Add the powdered spices, cook till oil leaves from side. Add carrot, beans, peas. Cover and let it cook. Add capsicum. Toss rice in this mixture. Garnish with coriander and add the lime juice.
Note: You can add paneer, chicken, soya to make it more nutritious.
