Brown Rice Pulao Recipe
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Brown Rice Pulao is a delicious version of the classic vegetable pulao, with white rice replaced by brown rice. You can make this one-pot meal in an Instant Pot or a traditional pressure cooker.
Here are some more pulao recipes that you may like: Veg Green Pulao, Peas Pulao, Shrimp Pulao, and Chicken Pulao.
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Table of Contents
I love the nuttiness of brown rice and sometimes buy a packet. I tried this delicious pulao using it today, and everyone in my family loved it.
I am sharing the recipe for making this pulao in an Instant Pot and a traditional stovetop pressure cooker. Choose the method that suits you the best.
I made this recipe in my 3-quart Instant Pot. If scaling the recipe, then use a 6-quart pot. The cooking time will remain the same.
Serve it with raita and papad for a hearty meal.
Ingredients
- Brown Rice is the unrefined version of white rice. I used brown basmati rice to make this pulao, but you can use any brown rice thatis readily available.
- Veggies – I added onions, green peas, cauliflower, green beans, and potatoes to this pulao recipe, but you can add your choice of veggies.
- Whole Spices – Whole spices make this simple pulao very aromatic. I used cloves, black peppercorns, cinnamon, and cumin seeds.
- Ghee – Make the pulao in ghee for the best taste and aroma. Replace ghee with oil for a vegan version.
- Others – You will also need sugar, water, salt, black pepper powder, and garam masala powder.
How To Make Brown Rice Pulao
In An Instant Pot
Step 1: Rinse 2 cups of brown rice with water 2-3 times, then soak in 3-4 cups of water for 1 hour.
Step 2: Press the SAUTE button on the Instant Pot.
Step 3: Add 1 tablespoon ghee to the instant pot and let it heat up.
Step 4: Once the ghee is hot, add the following whole spices and let them crackle for 4-5 seconds.
- 1 teaspoon cumin seeds
- 2-3 cloves
- 5-6 whole black peppercorns
- 1-inch piece of cinnamon stick
Step 5: Add ½ cup thinly sliced onions and ½ teaspoon sugar and cook until onions turn golden brown (6-8 minutes), stirring frequently.
Step 6: Add the following veggies and cook for a minute, stirring frequently.
- ½ cup green peas
- 1 and ½ cups cauliflower (cut into small florets)
- ½ cup green beans (cut into small pieces)
- 1 cup potatoes (peeled and cubed)
Step 7: Drain the rice, then add it to the instant pot with 2.5 cups of water.
Step 8: Add 2 teaspoon salt, ½ teaspoon black pepper powder, and ½ teaspoon garam masala powder and stir to combine.
Step 9: Close the Instant Pot lid and set the valve to the sealing position.
Step 10: Press CANCEL and then press PRESSURE COOK.
Step 11: Set the timer to 22 minutes at high pressure.
Step 12: Once the timer goes off, let the pressure release naturally for 10 minutes.
Step 13: Release the remaining pressure manually.
Step 14: Open the lid and fluff the pulao gently with a fork. Serve hot!
In A Traditional Pressure Cooker
- Follow the recipe until veggies are added to a pressure cooker over medium-high heat.
- Drain the rice, then add it to the pressure cooker with 5 cups of water.
- Add 2 teaspoon salt, ½ teaspoon black pepper powder, and ½ teaspoon garam masala powder and stir to combine.
- Close the lid of the pressure cooker and cook for 7 whistles on medium-high heat.
- Remove the pressure cooker from the heat and let the pressure release independently.
- Open the cooker lid and gently fluff the pulao with a fork. Serve hot!
Brown Rice Pulao FAQs
Yes, it stays fresh in the refrigerator in an airtight container for 3–4 days. Reheat with a splash of water to prevent it from drying out.
Yes. Cool completely, store in airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.
Other Indian Rice Recipes We Recommend
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Brown Rice Pulao Recipe
Ingredients
- 2 cups brown rice
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2-3 cloves (laung)
- 5-6 whole black peppercorns (kali mirch)
- 1 inch piece of cinnamon stick (dalchini)
- ½ cup thinly sliced onions
- ½ teaspoon sugar
- ½ cup green peas (fresh or frozen)
- 1 and ½ cups cauliflower florets
- ½ cup chopped green beans
- 1 cup peeled and cubed potatoes
- 2 teaspoons salt
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
Instructions
- Rinse brown rice with water 2-3 times and soak in 3-4 cups of water for an hour.
- Press the SAUTE button on the instant pot.
- Add ghee to the instant pot and let it heat up.
- Once the ghee is hot, add cumin seeds, cloves, peppercorns, and cinnamon, and let them crackle for 4-5 seconds.
- Add onions and sugar fry until onions turn golden brown (6-8 minutes). Stir frequently.
- Add green peas, cauliflower, beans, and potatoes and fry for a minute, stirring frequently.
- Drain the water from the rice and add the rice to the instant pot along with 2.5 cups of water.
- Add salt, black pepper powder, and garam masala powder and stir to combine.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press CANCEL and then press PRESSURE COOK.
- Set the timer to 22 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually.
- Open the lid and fluff the pulao gently with a fork. Serve hot!
Perfect recipe, Neha! I used frozen chopped vegetables because that’s all I had and it worked like a charm. Thanks so much for an awesome and easy to follow recipe! The brown rice was really well cooked. Can’t wait to make this with your chole 🙂