Mildly flavored, filling and super nutritious, this brown rice pulao recipe has what it takes to be the perfect, easy lunch or dinner idea. Super versatile and easy to make, this pulao recipe might become your household’s next favorite.
Ready to give it a shot? Here’s everything you need to know about making the recipe.
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Ingredients For the Recipe
A classic, simple handful of ingredients is all you need to make this flavorful brown rice pulao.
- Oil: 1 tbsp
- White mustard seeds: 1 tsp
- Hing: A pinch
- Curry leaves: A bunch
- Onions (chopped): ¼ cup
- Green chilies (chopped): 2 tbsp
- Carrot (chopped): ¼ cup
- Beans (chopped): ¼ cup
- Cabbage (shredded): 1 cup
- Turmeric powder: ½ tsp
- Red chili powder: 2 tsps
- Coriander powder: 1 tsp
- Salt: 2 tsps or as per taste
- Brown rice (cooked): 1.5 cups
- Coriander leaves (chopped): For garnish
How to Make the Brown Rice Pulao
Once you have all your ingredients ready, here’s what you need to do to make the pulao.
Heat oil in a pan. Add the white mustard seeds, hing, and curry leaves.
Add the onion and green chilies next and saute.
Next, add the chopped veggies and mix well. Let it cook for 2-3 minutes.
Add the powdered spices. Mix well.
Next, add the cooked brown rice and mix well.
Garnish with chopped coriander leaves and mix well.
Frequently Asked Questions
For this pulao recipe, we’ve used a classic set of ingredients, but you can, of course, lend it your own twist and bring in a bit of variation as well. You can add in some cauliflower or broccoli florets, or throw in some chopped baby corn or green peas to make the pulao more nutritious.
Chopped up greens can also be a nice addition to the pulao. Potatoes are an all-time classic you can never go wrong with. 
Brown rice is great for this recipe for more reasons than one. Not only is it much healthier, but it also blends wonderfully along with the other ingredients in the dish, and takes the flavors and textures to the next level.
Brown rice has a low glycemic index, is packed with fiber and is a great source of antioxidants, vitamins and minerals. 
Your leftover brown rice pulao can be stored in the refrigerator for upto 3 days, if not more. Remember to use a glass or an airtight container, and reheat it in the microwave with a little sprinkle of water on the top to moisten the rice.
If you’re planning to meal prep the pulao, use a freezer safe container to freeze it for upto 3 months. 
Tips & Tricks to Make the Brown Rice Pulao
As simple as the recipe is, having these little tips and hacks handy can really make a difference and get you to nail the recipe.
- Remember to boil the brown rice with enough salt to ensure that it is well seasoned.
- Make sure the brown rice is parboiled, and not completely done. This will help keep the rice from breaking down in the pot when mixed with the other ingredients.
- You can also go ahead and turn this dish into a one pot meal. Simply saute all the veggies and spices in a pot, and then add in your raw brown rice with water, allowing it to cook on medium heat until done.
- Don’t have mustard seeds? You could use cumin seeds as an alternative.
- To lend the pulao a little extra flavor, you can swap the oil in the recipe for ghee.
- Want to make the pulao more filling and healthy? Add some canned or boiled chickpeas.
Serving Ideas & Suggestions
Your fragrant brown rice pulao can be relished as is for lunch or dinner, or teamed up with a nice crunchy salad on the side. Fancy a bit more flavor? Pair the pulao with some of your favorite chutneys and accompaniments.
Loved how easy it was to recreate this rice based dish? How about trying some of these handpicked ones as well?
📖 Recipe
Brown Rice Pulao
Ingredients
- 1 tablespoon Oil
- 1 teaspoon White mustard seeds
- 1 pinch Hing
- 1 bunch Curry leaves
- ¼ cup Onions , (chopped)
- 2 tablespoon Green chilies , (chopped)
- ¼ cup Carrot , (chopped)
- ¼ cup Beans , (chopped)
- 1 cup Cabbage , (shredded)
- ½ teaspoon Turmeric powder
- 2 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 teaspoon Salt
- 1.5 cup Brown rice , (cooked)
- 1 bowl Coriander leaves, (chopped for garnish)
Instructions
- Heat oil in a pan. Add the white mustard seeds, hing, and curry leaves.
- Add the onion and green chilies next and saute.
- Next, add the chopped veggies and mix well. Let it cook for 2-3 minutes.
- Add the powdered spices. Mix well.
- Next, add the cooked brown rice and mix well.
- Garnish with chopped coriander leaves and mix well.
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