Brown Rice Pulao

Indian spices with coconut and raisins in brown rice. A blend of many flavors served with a hot parsley chutney.

Pulao is a special dish. I gave some to my neighbor, who is vegan. She said, “This dish is AMAZING! It’s so satisfying to eat.” Pulao has all 5 tastes for your tongue: sweet raisins and carrots, salt, turmeric and unsweetened coconut for umami (delicious savory taste), and the parsley chutney for spicy (bitter) and sour.

Myra always had plain yogurt around, since they made it every day at the restaurant. If you want to keep the Pulao and Chutney vegan, there are plenty of good non-diary yogurts you can use. Most Pulao recipes call for basmati rice. Get some brown basmati rice to make this!

Pulao

Indian spices with coconut and raisins in brown rice. A blend of many flavors served with a hot parsley chutney.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Entrees and Favorite Rice Combinations

Cuisine American, Indian

Servings 6 to 8 servings

Equipment

• 1 large soup pot (8 quarts)
• measuring cups
• 1 heat resistant spatula
• 1 knife and cutting board
• 1 grater to shred the carrots
• 1 food processor for the chutney (and to shred the carrots)

Ingredients

  

• 1/4 cup (4 TBLS) margarine
• 2 cups brown rice brown basmati rice would be good
• 1 TBLS tumeric
• 1.5 teas. salt
• 1.5 teas. ground coriander
• 3/4 cup shredded unsweetened coconut
• 6 cups water
• 1 cinnamon stick
• 1 fresh green pepper, small dice
• 1 1/4 cups raisins
• 1/2 lb. shredded carrots
• 1 or 2 TBLS soy sauce (to taste)
• 2 teas. garlic
• 1 TBLS fresh ginger, sliced
• 2 TBLS mint leaves
• 1 cup parsley (packed)
• 1/2 teas. salt
• 1 TBLS lemon juice (bottled is fine)
• 1/4 teas. cayenne pepper
• 3/4 cup plain yogurt (use non-dairy yogurt for vegan version)

Instructions

 

• Melt 1/4 cup of margarine on medium high heat in your big soup pot.
• Add the 2 cups of brown rice. Stir it around to get it hot. Add the turmeric, coriander and salt. Add the coconut and continue stirring (the coconut should start to brown–don't let it scorch).
• When all ingredients are hot, slowly add 6 cups of water. Add the cinnamon stick.

  Bring to a boil. Cover, and simmer for 45 minutes. While the rice is cooking make the chutney. (See in Notes below).

  Check to see if the rice is done. you may have to cook another 5 or 10 minutes until most of the water is absorbed.
• Turn off the heat and add the green peppers, raisins and carrots. Add the soy sauce.
• Serve hot, with the parsley chutney on the side.

Notes

Parsley Chutney

In the food processor put:

• 2 teas. of garlic
• 1 TBLS. of fresh ginger, sliced across the grain
• A handful of fresh mint leaves (2 TBLS.)
• Pulse a few times to chop them up
• Add 1 cup (packed) parsley
• 1/2 teas. salt
• 1 TBLS. lemon juice (bottled is fine)
• 1/4 teas. cayenne pepper

Turn on the processor until everything is finely ground (the consistency of pesto).

Stir in 3/4 cup of yogurt and serve with the Pulao (to keep it vegan, use a non-dairy yogurt).

Keyword brown rice, coconut, parsley chutney, tumeric, Vegan