Vegetables are integral part of our meal. It is recommended to have 2½ cups of vegetable serving per day for a person with a daily energy requirement of 2,000 calories. But as a south Indian I used to have lots of  white rice with small amount of vegetable curry along with stew and yogurt.  In my weight reduction program, I made it a habit of eating lots of vegetables with minimum carbohydrates and good amount of protein. In this recipe you can observe that I used equal measurements of cooked rice to vegetables.

Ingredients:

1. Brown rice – 1 Cup
2. Vegetables – 3 Cups (Chopped spinach, Carrot, Corn kernels, Indian Broad Bean Seeds ( Chikkudu ginjalu))
3. Shajeera – 1 tsp
4. Cloves – 3
5. Cardamom – 3
6. Cinnamon – 1″ stick
7. Indian Bay leaf – 1
8. Salt – 1 tsp ( adjust)
9. Water – 3 Cups
10. Oil – 2 tsps

Method:

• Wash and soak rice for 20 minutes
• Coarsely grind Cloves, Cinnamon and cardamom mix
  
• If you want to cook pulao in a rice cooker Heat oil in a non stick pan
  
• If you want to use Pressure cooker heat oil in the cooker itself.
  
• When the oil is hot, add Bay leaf, Shajeera and coarsely grinded spice mix.
• Mix well and add vegetables, fry them for 2 mins .

1. If using pressure cooker add brown rice mix well with vegetables, add water and cover the lid and put vent weight. cook for 2 whistles.
2. If using rice cooker,  switch off the stove. Add this mixture to  Brown rice and cook.

• Serve Hot with Raita.