Brown Rice Pulao is a lighter, nuttier take on the classic vegetable pulao, swapping white rice for nutritious brown rice. This fragrant one‑pot meal can be prepared in an Instant Pot or a traditional stovetop pressure cooker.
I love the nutty flavor of brown basmati, and this pulao is a quick way to put it to good use. The recipe below shows both Instant Pot and traditional pressure cooker methods—choose whichever suits you. I used a 3‑quart Instant Pot; if you scale the recipe, use a 6‑quart pot. Serve the pulao hot with raita and papad for a satisfying meal.
Ingredients
- Brown rice: I used brown basmati, but any brown rice will work.
- Vegetables: onions, green peas, cauliflower, green beans and potatoes. Feel free to swap or add your favorites.
- Whole spices: cumin seeds, cloves, whole black peppercorns and a cinnamon stick for aroma.
- Ghee: gives the best flavor. Use oil to make the dish vegan.
- Other seasonings: sugar, salt, black pepper powder and garam masala.
How To Make Brown Rice Pulao
In An Instant Pot
Step 1: Rinse 2 cups brown rice 2–3 times. Soak the rice in 3–4 cups water for 1 hour.
Step 2: Press the SAUTE function on the Instant Pot. Add 1 tablespoon ghee and let it heat.
Step 3: Add whole spices—1 tsp cumin seeds, 2–3 cloves, 5–6 whole black peppercorns and a 1‑inch piece of cinnamon—and let them sizzle for 4–5 seconds.
Step 4: Add ½ cup thinly sliced onions and ½ teaspoon sugar. Cook, stirring frequently, until the onions turn golden brown (about 6–8 minutes).
Step 5: Add the vegetables and sauté for a minute, stirring: ½ cup green peas, 1½ cups small cauliflower florets, ½ cup chopped green beans and 1 cup peeled, cubed potatoes.
Step 6: Drain the soaked rice and add it to the Instant Pot with 2.5 cups water. Season with 2 tsp salt, ½ tsp black pepper powder and ½ tsp garam masala powder. Stir gently to combine.
Step 7: Close the lid and set the valve to sealing. Press CANCEL, then PRESSURE COOK and set to high pressure for 22 minutes.
Step 8: When cooking finishes, allow a natural pressure release for 10 minutes, then release any remaining pressure manually. Open the lid and fluff the pulao gently with a fork. Serve hot.
In A Traditional Pressure Cooker
- Follow the recipe steps through sautéing the vegetables over medium‑high heat.
- Drain the soaked rice and add it to the cooker with 5 cups water.
- Add 2 teaspoons salt, ½ teaspoon black pepper powder and ½ teaspoon garam masala; stir to combine.
- Close the lid and cook for 7 whistles on medium‑high heat.
- Remove from heat and allow the pressure to drop naturally. Open, fluff with a fork and serve hot.
Brown Rice Pulao FAQs
Yes. Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat with a splash of water or a damp paper towel to prevent drying.
Yes. Cool completely, pack in airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Indian Rice Recipes We Recommend
Rice
Ghee Rice (Nei Choru, Neychoru)
Rice
Pudina Rice (Mint Rice)
Rice
Masala Rice
Rice
Bagara Rice
Brown Rice Pulao Recipe
Ingredients
- 2 cups brown rice
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 2–3 cloves
- 5–6 whole black peppercorns
- 1 inch piece cinnamon stick
- ½ cup thinly sliced onions
- ½ teaspoon sugar
- ½ cup green peas (fresh or frozen)
- 1½ 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
Instructions
- Rinse brown rice 2–3 times and soak in 3–4 cups water for 1 hour.
- Press SAUTE on the Instant Pot, add ghee and let it heat.
- Add cumin seeds, cloves, peppercorns and cinnamon; let them crackle for a few seconds.
- Add onions and sugar; fry until golden brown, stirring frequently (6–8 minutes).
- Add peas, cauliflower, beans and potatoes; fry for a minute, stirring.
- Drain the rice and add it to the pot with 2.5 cups water. Add salt, black pepper and garam masala; stir gently.
- Close the lid, set the valve to sealing, press CANCEL then PRESSURE COOK and set to high for 22 minutes.
- Allow a natural release for 10 minutes, then release remaining pressure manually.
- Open the lid, fluff the pulao with a fork and serve hot.
Notes
Traditional pressure cooker: After adding the veggies, drain the rice and add 5 cups water, along with the salt and spices. Close and cook for 7 whistles on medium‑high. Let pressure drop naturally, open, fluff and serve.
Nutrition
Carbohydrates: 60 g,
Protein: 7 g,
Fat: 4 g,
Fiber: 5 g.