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–+ servings

Vegetable Pulao with Brussels Sprouts, Carrots, and Tomatoes

A flavorful and mild Pulao, fit for a special occasion, combines carrots, thinly sliced Brussels Sprouts and tomatoes for a nutrient-packed rice dish. Can be served alongside any Indian-style meal.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Resting time 10 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian, North-Indian
Servings 6 people
Calories 196 kcal

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
My suggestion:
After the cooking cycle ends, remove the rice container from the cooker and set it on a trivet - keep the lid on! Why?
  • 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.
Stove-top directions:
  • 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. 
  • 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!
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
In Freezer:
  • 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
 

Nutrition

Calories: 196kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 6mgSodium: 72mgPotassium: 155mgFiber: 2gSugar: 1gVitamin A: 1635IUVitamin C: 3mgCalcium: 26mgIron: 1mg
Keyword Brussels Sprouts, Carrots, fried rice, pulao, Tomato rice
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