Indian-style Brown Rice Vegetable Pulao with Cucumber Salad

by Perinaz Avari | Print This Page

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Best made with brown basmati rice, this pulao recipe can use any combination of vegetables including potatoes, peppers, parsnips, mushrooms and zucchini. Serves 2

For Cucumber Salad

1 cucumber, halved and sliced
2 tablespoons lemon juice
1 tablespoon, chopped cilantro

For Pulao

2½ cups brown basmati rice, cooked and hot
1 tablespoon canola oil
3 cloves garlic, minced
1 medium carrot, diced into 1-inch cubes
½ cup peas, frozen
½ teaspoon cumin powder
½ teaspoon coriander powder
½ teaspoon garam masala (Indian spice blend)
½ teaspoon salt
2 tablespoons lemon juice
2 tablespoons cilantro leaves, chopped

Chef’s note: Garam masala is an Indian spice blend available in the bulk section of grocery stores or at Indian stores. If unavailable, increasing the cumin and coriander by ¼ teaspoon will still yield a fragrant pulao.

Mix the cucumber, lemon and cilantro in a bowl for the cucumber salad. Let it stand for the flavors to blend.

Heat the canola oil in a skillet. Add minced garlic and sauté for 15 seconds. (Don’t let the garlic burn.) Add carrots and cook for 2-3 minutes. Stir in brown rice and frozen peas. Sprinkle the spices/salt and add 4-5 teaspoons of water/broth. Cook covered for 5 minutes on a low flame. Sprinkle lemon juice and cilantro over the rice. Serve hot with the cucumber salad.

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