Brown Rice Vegetable Pulav
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:
- Brown rice – 1 Cup
- Vegetables – 3 Cups (Chopped spinach, Carrot, Corn kernels, Indian Broad Bean Seeds ( Chikkudu ginjalu))
- Shajeera – 1 tsp
- Cloves – 3
- Cardamom – 3
- Cinnamon – 1″ stick
- Indian Bay leaf – 1
- Salt – 1 tsp ( adjust)
- Water – 3 Cups
- 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 .
- 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.
- If using rice cooker, switch off the stove. Add this mixture to Brown rice and cook.
- Serve Hot with Raita.
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