Ingredients

• 2 cups - brown or semi-polished rice
• 1 - carrot, chopped
• 1 - capsicum, chopped
• 1 - onion, chopped
• 1 sprig - spring onion, chopped
• 1/2 cup - peas, shelled
• 1 lemon juice, extracted
• salt to taste
• Grind to a powder:
• 2 - cloves
• 1 - bay leaf
• 1/2-inch piece cinnamon
• 1 pod - cardamom
• Grind to a paste:
• 3 to 4 - green chillies
• 1-inch piece ginger
• 2 flakes garlic
• 2 stalks curry leaves
• 2 stalks basil leaves
• 2 stalks mint leaves
• 1/2 cup - coriander leaves

How to Make Brown Rice Pulao

• Place plenty of water (about 2 litres) to boil. Add juice of half a lemon and add rice.
• Add 2 tsp of salt and bring back to a boil.
• Cover and cook rice till it is almost done.
• Drain out any excess water, and cover and keep aside till required.
• Heat a non-stick pan, add onion and stir cook for 2-3 minutes.
• Add ground powder and paste and stir cook further for 2 minutes.
• Transfer to a large microwave pan and add all other vegetables.
• Add 1/2 cup water, cover loosely and microwave on high for 4-5 minutes before you remove.
• The vegetables should be almost cooked, but just firm.
• Repeat for 2 minutes if required and allow to stand covered for 2-3 minutes.
• Remove lid, pour any excess liquid into the rice first and mix well.
• Add cooked vegetables, remaining lemon juice and salt if required to the rice.
• Mix well till the rice and vegetables are properly blended.
• Retransfer to microwave dish and micro on high for 1 minute.
• Garnish with chopped coriander and serve piping hot.