Brown Rice Pulao

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 (vegetarian, gluten-free, and can be easily made vegan).

Jump to:

• About Brown Rice Pulao
• Ingredients 
• How To Make Brown Rice Pulao
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

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 to make 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 6-quart instant pot. If scaling the recipe, then use an 8-quart pot. The time of cooking will remain the same.

Here are some more pulao recipes that you may like

• Hariyali Pulao
• Peas Pulao
• Shrimp Pulao
• Veg Pulao
• Chicken Pulao
• Mumbai Style Tawa Pulao
• Gucchi Pulao
• Achari Chana Pulao
• Gobi Pulao

Ingredients 

Brown Rice – Brown rice is the unrefined version of white rice and it is considered to be healthier than white rice. It is easily available in grocery stores these days.

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

Read about the health benefits of brown rice here.

Veggies – I added onions, green peas, cauliflower, green beans, and potatoes to this brown rice 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 – For the best taste and aroma, make the pulao in ghee.

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.

Press SAUTE button on the instant pot.

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

Once the ghee is hot, add

• 1 teaspoon cumin seeds
• 2-3 cloves
• 5-6 whole black peppercorns
• 1-inch piece of cinnamon stick

and let them crackle for 4-5 seconds.

Add ½ cup thinly sliced onions and ½ teaspoon sugar and fry until onions turn golden brown (6-8 minutes). Stir frequently while frying for even browning of onions.

Add

• 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)

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 2 teaspoon salt, ½ teaspoon black pepper powder, and ½ teaspoon 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!

In A Traditional Pressure Cooker

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

Heat 1 tablespoon ghee in a pressure cooker over medium-high heat.

Once the ghee is hot, add 1 teaspoon cumin seeds, 2-3 cloves, 5-6 whole black peppercorns, and a 1-inch piece of cinnamon stick and let them crackle for 4-5 seconds.

Add ½ cup thinly sliced onions and ½ teaspoon sugar and fry until onions turn golden brown (6-8 minutes). Stir frequently while frying for even browning of onions.

Add ½ cup green peas, 1 and ½ cups cauliflower (cut into small florets), ½ cup green beans (cut into small pieces), and 1 cup potatoes (peeled and cubed) and fry for a minute, stirring frequently.

Drain the water from the rice and add the rice to the pressure cooker along 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 high heat.

Remove the pressure cooker from heat and let the pressure release on its own.

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

Serving Suggestions

Brown Rice Veg Pulao can be served on its own or paired with a bowl of yogurt or any raita such as Mooli Raita, Pomegranate Raita, Beetroot Raita, Boondi Raita, Bathua Ka Raita, Sprouted Chickpea Raita or Lauki Ka Raita.

You can also serve it on the side with your everyday meals or with any dal or curry that you prefer with pulao recipes.

Storage Suggestions

This pulao will easily last for 3-4 days when stored in an airtight container.

Reheat in a pan or microwave while serving. If you feel that the pulao has become a little dry, then sprinkle a little water while reheating to add moisture.

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