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Brown Rice Pulao

Photo by Vinita Punjabi


  • 2 cups whole brown rice, rinsed and soaked in 4 cups of water for 8-10 hours
  • 5 cloves
  • 5 black pepper corns
  • 2 cardamom pods
  • 3 bay leaves
  • 1 long cinnamon stick
  • ½ tsp (about 20 strands) saffron
  • Unrefined salt to taste
  • 2 cups water
  • ½ cup steamed cubed carrots
  • ½ cup steamed peas
  • ½ cup steamed chopped string beans
  • 2 tbsp chopped fresh coriander leaves, for the garnish
  • ¼ cup lemon slices, for the garnish


In a heavy bottomed pan, dry roast cloves, cardamom, cinnamon, bay leaves and black pepper for a minute. Drain the water from the soaked rice. In a pan, mix the saffron threads and salt in 2 cups of water. Add the soaked rice and roasted masala to the pan and cover. Cook rice on medium heat until the rice is fluffy. You may have to add extra water, until all the rice is cooked. Add steamed mixed vegetables and mix well. Garnish with fresh green coriander leaves and lemon slices.

Serves 6-8


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