Instant Pot Brown Rice Pulao | Brown Rice Pulao | Tofu Burji

I always love one pot meals. Even before I bought an Instant Pot I used to make lot of one pot rice varieties in my pressure cooker. Now with IP it is even more easier and comfortable to dump everything inside the pot and let it do its own magic 😃 Tried this Brown Rice pulao for the first time in IP and am so glad it came out well. Earlier I used to be initimidated with brown rice. Have tried cooking it few times but somehow have never liked the texture.

After moving to Ireland I found this whole grain brown rice packet in Aldi and after few trial & errors now I am so addicted to Brown Rice. It definitely helps in portion control and I can totally vouch for it. Even a small cup of Rice keeps you fuller for a longer time.  I don’t want to get too much into White Rice vs Brown Rice comparion. All I can say is do what suits your body, your cravings and it also depends on how well you plan your nutrition intake throughout the day. I use a mix of White Rice, Brown Rice, Bulgur wheat, Quinoa, Couscous as our Carb source. 

Things to remember when cooking with Brown Rice

1. Soak the rice for atleast 4 hours. I use whole grain Brown Rice. I usually soak it overnight. If i forget soaking the moment I wake up I will soak the rice and cook it after 4-5 hours. Drain water, rinse it well and then pressure cook it or cook in IP
2. If you want to cook in Pressure Cooker add 3.5 cups of water for one cup of Brown Rice and leave upto 5 whistles.  If there is extra water you can always drain using a sieve. Mash the rice with your hands and see if it is cooked well
3. If you are cooking in Instant Pot (pot in pot method) add 2 cups of water for one cup of Rice and cook in ‘High Pressure’ for 20 minutes. Manually release pressure after 2-3 minutes. 

As always time may vary based on the variety of Brown Rice you use. For Brown Basmati the cooking time might be slightly lesser. So please take the above given time as an approximation. Once you start cooking the rice once or twice you will get an idea with the timings, amount of water required

My Day 23 Dinner : Brown rice Pulao, Tofu Burji, Moong dal tadka

Print Recipe

Brown Rice Pulao

Healthy one pot recipe using Brown Rice. Brown Rice Pulao tastes as good as our regular Pulao and it keeps us full for a longer time

Prep Time

10 minutes

Cook Time

35 minutes

Passive Time

3-4 hours Brown Rice soaking time

Servings

people

Ingredients

Ingredients for Pulao

• 1 cup brown rice
• 1 onion
• 1 carrot
• 1 potato
• 1 capsicum
• 1/2 cup Frozen Peas
• 1 tablespoon finely chopped ginger garlic pieces
• 2 Green Chillies
• 1 tablespoon ghee
• 1 Bayleaf
• 1/4 inch Cinnamon stick
• 3-4 Green Cardamom
• 1 teaspoon salt
• Few mint leaves

Ingredients for Tofu Burji

• 200 gms Tofu
• 1 onion
• 1/4 cup Curryleaves
• 1 green chilli
• 1 teaspoon Black Pepper Powder
• 1 teaspoon salt
• 1 teaspoon Oil

Ingredients for Moong dal Tadka

• 1 cup MoongDal
• 1 onion
• 1 tomato
• 1 small green chilli
• 1 teaspoon Sambar powder or you can substitute it with 1/2Chilli Powder + 1/2Coriander Powder
• Few Curry leaves
• 1 teaspoon Dried Kasuri Methi Leaves
• 1 teaspoon salt
• 1 teaspoon Turmeric Powder
• 1/4 teaspoon Hing
• 1 teaspoon Oil
• 1/2 teaspoon Jeera Seeds
• 1/2 teaspoon Mustard Seeds

Prep Time 10 minutes Cook Time 35 minutes Passive Time 3-4 hours Brown Rice soaking time Servings people Ingredients Ingredients for Pulao 1 cup brown rice 1 onion 1 carrot 1 potato 1 capsicum 1/2 cup Frozen Peas 1 tablespoon finely chopped ginger garlic pieces 2 Green Chillies 1 tablespoon ghee 1 Bayleaf 1/4 inch Cinnamon stick 3-4 Green Cardamom 1 teaspoon salt Few mint leaves Ingredients for Tofu Burji 200 gms Tofu 1 onion 1/4 cup Curryleaves 1 green chilli 1 teaspoon Black Pepper Powder 1 teaspoon salt 1 teaspoon Oil Ingredients for Moong dal Tadka 1 cup MoongDal 1 onion 1 tomato 1 small green chilli 1 teaspoon Sambar powder or you can substitute it with 1/2Chilli Powder + 1/2Coriander Powder Few Curry leaves 1 teaspoon Dried Kasuri Methi Leaves 1 teaspoon salt 1 teaspoon Turmeric Powder 1/4 teaspoon Hing 1 teaspoon Oil 1/2 teaspoon Jeera Seeds 1/2 teaspoon Mustard Seeds

Instructions

Brown Rice Pulao

1. Soak Brown Rice in water for atleast 2-3 hours
2. Turn on 'Saute' mode in Instant Pot
3. Add ghee and other whole spices
4. Saute for a minute
5. Add onions, carrot, potato, capsicum, ginger and garlic pieces
6. Saute well and add the Brown Rice
7. Add salt, 2 cups of water, frozen peas, mint leaves and mix everything well

   
8. Turn off 'Saute' mode and turn on 'Pressure Cook' mode
9. Set the the timer to 25 minutes
10. Once the timer is off wait for few minutes and manually release the pressure
11. When I opened the Pot there was little water remaining
12. I used my sieve and drained the water from pulao

    
13. It didn't change anything. The taste was nice
14. Since this is the first time I cooked pulao with brown rice in IP I went with my instinct for the time
15. Next time shall will try with different timings and will update you the result.
16. For lunch I served the pulao with Greengram masala
17. For dinner I had the same leftover pulao with burji and dal

Tofu Burji

1. Drain water from Tofu and crumble it well
2. Heat oil in a pan
3. Add finely chopped onions, green chillies, curry leaves
4. Saute well. Add salt, pepper powder
5. Add the crumbled Tofu and mix everything together
6. Let Tofu get cooked for 5 minutes in medium flame
7. Delicious Tofu Burji is ready to be served. I ate with Pulao. You can serve the burji with bread, chapathi or even dosai too

   

Moongdal Tadka

1. Heat oil in a pressure cooker
2. Add jeera seeds, mustard seeds. Let them crackle
3. Add curry leaves, chopped onions, tomatoes, slit green chilli
4. Mix everything together
5. Add salt, turmeric powder, hing and continue sauting for two more minutes
6. Add moong dal, 2.5 cups of water and pressure cook for 4 whistles
7. Then open the pan, add extra water depending on your preferred consistency
8. Adjust salt , garnsih it with Kasuri Methi leaves