Brown Rice Pulao

4.77 from 13 votes

Brown Rice Pulao is a healthy version of the classic pulao recipe, where white rice is replaced with 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, Chicken Pulao, and Mumbai Style Tawa Pulao.

Brown rice pulao served in a bowl.
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About Brown Rice Pulao

Brown Rice Pulao is a healthy and delicious one-pot brown rice recipe where brown rice is cooked with veggies and a few whole spices.

It is a healthier alternative to the regular pulao recipe made using white rice.

Serve it with raita and papad for a healthy, hearty meal.

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.

This recipe is vegetarian, gluten-free, and can be easily made vegan.

You can easily double or triple the recipe, too. 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.

Ingredients

Brown Rice is the unrefined version of white rice and is considered healthier than white rice.

I used brown basmati rice to make this pulao, but you can use any brown rice that is easily available.

Read about the health benefits of brown rice here.

Veggies – I added onions, green peas, cauliflower, green beans, and potatoes to this pulao recipe, but you can add vegetables of your choice.

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

Rinse 2 cups of brown rice with water 2-3 times and soak in 3-4 cups of water for an hour.

Soaked brown rice.

Press the SAUTE button on the instant pot.

Saute button pressed.

Add 1 tablespoon ghee to the instant pot and let it heat up.

Ghee added to instant pot.

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
Sauteed whole spices.

Add ½ cup thinly sliced onions and ½ teaspoon sugar and cook until onions turn golden brown (6-8 minutes), stirring frequently.

Sliced onions and sugar added to the pot.
Golden brown onions.

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)
Veggies added to the pot.

Drain the water from the rice and add the rice to the instant pot along with 2.5 cups of water.

Rice added to the pot.

Add 2 teaspoon salt, ½ teaspoon black pepper powder, and ½ teaspoon garam masala powder and stir to combine.

water, salt, pepper and garam masala added to the pot.
Stirred gently.

Close the instant pot lid and set the valve to the sealing position.

Lid closed and valve set to sealing.

Press CANCEL and then press PRESSURE COOK.

Set the timer to 22 minutes at high pressure.

Timer set 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!

Lid opened.
Fluffed brown rice pulao.

In A Traditional Pressure Cooker

Follow the recipe until veggies are added to a pressure cooker over medium-high heat.

Drain the water from the rice and add the rice 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 heat and let the pressure release independently.

Open the cooker’s lid and fluff the pulao gently with a fork. Serve hot!

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Brown Rice Pulao is a healthy take on the classic pulao recipe where white rice is replaced with brown rice. Make this one-pot meal in an instant pot or a traditional pressure cooker.
4.77 from 13 votes

Brown Rice Pulao Recipe

Brown Rice Pulao is a healthy take on the classic pulao recipe where white rice is replaced with brown rice. Make this one-pot meal in an instant pot or a traditional pressure cooker.
Prep: 10 minutes
Cook: 50 minutes
Soaking Time: 1 hour
Total: 2 hours
Servings: 6 people

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
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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!

Video

YouTube video

Notes

Traditional Pressure Cooker Recipe
Follow the recipe until veggies are added to a pressure cooker over medium-high heat.
Drain the water from the rice and add the rice 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 heat and let the pressure release independently.
Open the cooker’s lid and fluff the pulao gently with a fork. Serve hot!

Nutrition

Calories: 307kcal, Carbohydrates: 60g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 6mg, Sodium: 790mg, Potassium: 475mg, Fiber: 5g, Sugar: 3g, Vitamin A: 164IU, Vitamin C: 26mg, Calcium: 47mg, Iron: 2mg
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Recipe Rating




1 Comment

  1. 5 stars
    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 🙂