Brown rice pulao

• Servings: 2
• Boiling  time: 10-12 minutes
• Preparation time: 6-8 minutes.
• Frying time: 13-14 minutes.
• Total time: 34 minutes.

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.

Brown rice is packed with the anti-inflammatory benefits of fiber and antioxidant effect of manganese.

Just half cup of Brown rice provides manganese in our daily requirement, Capsicum contains carotenoids, which provide vitamin` A’ and iron and Lemon juice provides vitamin `C` and also help absorption of the iron.

Ingredients:

• Brown rice: 1/2 cup
• Capsicum: 1 no. (Medium size)
• Mustard seed: ½ teaspoon
• Urad dal (split black gram): 1 tablespoon
• Ginger: 2” piece
• Garlic: 2-3 flacks
• Onion: 1 no. (Medium size)
• Curry leaves: 1 twig
• Cumin: ½ teaspoon
• Coriander leaf: 20 gm
• Turmeric powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Green chilli: 1 no.
• Red chilli 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 chilli 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 colour.
3. Add onion, stir fry on high flame for couple of minutes or till it gets translucent.
4. Add capsicum, fry for couple of minutes.
5. Add ginger, garlic, curry leaves and green chilli stir fry for a minute.
6. Add turmeric powder, coriander powder and chilli 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 by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.