Make an easy Pulao with carrots, Brussels Sprouts and tomatoes …. yet another combination that results in a delectable and nutritionally rich rice dish.
The color and flavor that carrots and tomatoes bring to any dish, amps up the “appeal” factor. The strong, slightly unpleasant smell of raw Brussels Sprouts mellows upon cooking, helped along by the tartness of tomatoes. The heady aroma that fills the kitchen defies description by mere words. Spices, ginger, butter, all mingled with the fragrance emanating from the king – the long and delicate Basmati grains (pronounced “Baas-Mutty”). I cringe when I hear someone say “Bus-Maa-tee”, and I hear that a lot in the US – I’ve learned to hold my peace, but it still bothers me no end!
Make Pulao with any other rice variety, and you realize, right away, that Basmati is non-negotiable! Of course, if it is not available, you can certainly make it with a different variety of rice. Yes, I’m aware that Basmati is also more expensive than many other varieties, and may simply be unaffordable. I know of folks who protect their little stash of Basmati, saving it for extra-special occasions.
Simple to make and elegant in appearance, Pulao with Brussels Sprouts, carrots, and tomatoes is perfect for a busy weeknight, or for a festive meal with family and friends.
Special Diets
This easy and delicious Pulao is vegetarian, soy-free and gluten-free. You can easily veganize it by switching out the Ghee/butter and using a mild-flavored oil you like. To make it nut-free, use a nut-free oil and use lightly toasted pumpkin seeds to swap out the cashews.
So… next time you feel like having a “special” rice dish that isn’t too complicated…. this recipe here fits the bill beautifully! If you love rice and want to explore a few other rice dishes that let you “make-over” your leftover rice, check out these super-easy and yummy rice dishes:
- Cheesy Tomatillo Rice – with home-made Salsa Verde
- Colorful Fiesta Rice
- Easy Tomato Pulao
Do leave a review and star rating…. much appreciated!
Enjoy!
Vegetable Pulao with Brussels Sprouts, Carrots, and Tomatoes
Equipment
- microwave oven preferred; if not available, stove top directions provided as alternative
- an electric rice cooker as an alternate option for cooking the rice
Ingredients
- 1 cup Basmati rice aged; if basmati is not available, another good variety rice with thin, long grain is fine too
- 2 cups water
- 1/2 cup carrots-sliced
- 1/2 cup Brussels Sprouts – about 2 medium, finely shredded if Brussels sprouts are not available, OK to use finely shredded green cabbage – do not use red cabbage in this recipe, the rice colror will not look attractive
- 1/2 cup tomatoes – chopped medium dice 1 medium-large; Roma
- 2 tsp ginger – julienned thinly if not available, use 1/2 tsp ginger powder instead
- 1 tbsp butter OK to use ghee/oil instead of butter
- 2-3 whole cloves
- 2 whole black cardamom
- 1 whole star anise
- 1/2 tsp cumin seeds
- 7-8 whole black peppercorn
- 1 leaf bay leaf broken into 2-3 pieces
garnish
- 1/4 cup cashews – roasted, salted, broken pieces
- 1/4 cup fried onions
Instructions
- Wash the rice 3-4 times, drain all the water in a mesh strainer. Transfer to a microwave-safe bowl
- Add water, all the spices and butter, all the ingredients except Brussels Sprouts, carrots and tomatoes.. Mix well and cook in the microwave – 8 min on high.
- Meanwhile, prepare the vegetables: slice the Brussels Sprouts into thin shreds; chop the tomatoes; slice the ginger into julienned strips
- Carrots: baby carrots or 2 inch long pieces, slice in half lengthwise, then slice on a diagonal; I blanch the carrots first by heating 30 seconds in the microwave, cool them for 2-3 min, then cut.
- Remove from the microwave, add the carrots and Brussels Sprouts, stir gently and return to the microwave.
- Cook the Pulao for another 12-15 min on 30-40% power. Stir gently once or twice during this time.
- Allow to stand undisturbed for 8-10 min.
- Remove the lid. Fluff gently with a fork to separate the individual grains of rice- be careful; there arie
- Garnish with roasted, salted cashews, and fried onions.
- Serve with any dal/ vegetable or raita of your choice
Notes
Microwave not available?
No worries… Cook the Pulao in an electric rice cooker, or on the stove-top, using a heavy bottom pot/pan. Electric rice cooker directions:- Place water and all the spices in the rice cooker container and start the “cook” cycle.
- When the water comes to a boil (3-4 min), add the drained rice and tomatoes.
- Stir and continue to cook for 5-7min.
- Stir in the carrots and cabbage and continue to cook until the cooker automatically switches off. It will take approximately 20-25 min.
- Do not disturb for at least 10 min after the cooking cycle switches off.
- to allow steam to be absorbed into the rice
- Keep it covered- do not remove the lid and “peek”!
- this will allow steam to escape, which you do not want
- Keep it covered- do not remove the lid and “peek”!
- to allow steam to be absorbed into the rice
- The hot electric heating coils do not cool down immediately. Leaving the rice in the cooker will almost certainly cause it to start browning/burning on the bottom.
- Place water and all the spices in a medium-large 3-quart stainless steel or non-stick saucepan/wok.
- Bring the liquid to a boil on high heat, then add the drained rice and tomatoes.
- Stir and continue to cook for 5-7min.
- Stir in the carrots and cabbage and continue to cook, on hi till the mixture boils again
- Lower the heat to the lowest setting and simmer, covered, for 15-17 min , until most of the liquid is absorbed.
- Stir gently a couple of times along the way- not too much, otherwise the delicately long Basmati grain will break.
- Lower the heat to the lowest setting and simmer, covered, for 15-17 min , until most of the liquid is absorbed.
- Turn the heat off and do not disturb for at least 10 min,
- to allow steam to be absorbed into the rice
- Keep it covered- do not remove the lid and “peek”!
- this will allow steam to escape, which you do not want!
- to allow steam to be absorbed into the rice
Storing Leftovers:
Store in a heat safe container with a good lid. If you plan to thaw and reheat in the microwave, store in a microwave-safe glass/ceramic container. In Refrigerator:- Use within 2-3 days
- Good for 4-6 weeks, possibly longer
- To reheat:
- In microwave:
- thaw in the microwave : defrost setting (30% power) till ice crystals melt
- Microwave on Hi until fully heated through – it should be steaming hot otherwise the rice grains will not soften properly
- On stove-top:
- Place container in a steamer until thawed – stir gently to make sure ice crystals have melted
- If need be, transfer to a heat-safe container and then continue to steam for about 8-10 min until fully heated through – it should be steaming hot otherwise the rice grains will not soften properly
- In microwave:
- To reheat:
Looks so yummy & very healthy!
It tastes as good as it looks! Make it and tell me what you think.
This one looks really good
It’s easy to make. Try it!
Yes, good alternate options to use in Pulao
yep!
I always find it hard to eat brussel sprouts, so Im excited to try something that may make them more appetizing. Also grateful for the proper pronunciation of basmati, I wont lie I am guilty of the described transgression haha!
I’m not a big fan of Brussels Sprouts either – But they’re nutrient dense – hence my efforts! the fragrance of the Pulao spices really help to make it become much more palatable -in fact , you will barely notice its presence In the Pulao.
Reminds me of soji.
Will try
What is soji?
Like upma?
I’m going to try this one soon!
It’s a great stand-alone dish – maybe pair it with a simple tomato soup (check out the easy recipe I’ve posted) and plain yogurt, seasoned with salt and pepper.
Hope you enjoy it!