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Brown Rice Vegetable Pulao

This brown rice pulao is delicious and healthy. Fresh mint adds a 'touch of summer' to this dish. You can add other vegetables like peas, edamame or cauliflower to increase your vegetable intake.
Prep Time10 mins
Cook Time30 mins
Total Time5 hrs 40 mins
Servings: 2 People
Calories: 290kcal


  • 1/2 Cup Brown Rice Long Grain
  • 1/4 Cup Green Beans Cut to 1/2 Inch pieces
  • 1/4 Cup Carrots Cut to 1/2 Inch pieces
  • 1/4 Cup Tomato Small Pieces
  • 1/4 Cup Potato Small Pieces
  • 1/8 Cup Onion Small Pieces
  • 2 Chilis Green Chili Pepper Large, Blended
  • 1 Tablespoon Ginger Grated
  • 1 Pinch Turmeric Powder
  • 1/4 Teaspoon Sea Salt Or To Taste
  • 1 Tablespoon Coconut Oil Extra Virgin
  • 1/4 Cup Mint Leaves


  • Soak brown rice for about 5 to 6 hours. Wash and drain rice. Chop green beans, tomato, onion, green chili and ginger.
  • Wash fresh mint leaves
  • Using a motor and pestle or a blender for larger quantities, smash or blend ginger and green chili to a coarse mix. Saute green beans and potato in one tablespoon of oil along with onions for a couple of minutes, add the chili ginger paste and continue to saute for 2 to 3 minutes on medium flame
  • Add rice and salt to the pan
  • Continue to saute gently for 5 minutes on medium flame
  • Add 8 ounces of water. Cook either in a rice cooker (turn off after the setting goes to 'keep warm' mode) or in a thick bottom vessel on the stove until all the water has been absorbed. Fluff with fork before serving


Goes well with with Tomato Onion Raita or Baked Spicy Chicken Curry.
*Use organic ingredients wherever possible


Calories: 290kcal | Carbohydrates: 50g | Protein: 6g | Fat: 8g | Sodium: 309mg | Potassium: 584mg | Fiber: 5g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 204.6mg | Calcium: 60mg | Iron: 3.2mg