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Quinoa Brown Rice and Vegetable Pulao

A healthy, Indian-style vegetable pulao combining quinoa and brown rice with mixed vegetables and light spices — nutritious, fibre-rich, and easy for beginners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup quinoa (raw) rinsed and drained
  • 1 cup brown rice (raw, long-grain or basmati) rinsed and drained
  • 2 tablespoon oil or ghee
  • 1 bay leaf whole
  • 1 inch cinnamon stick optional but aromatic
  • 1/2 tsp cumin seeds (jeera)
  • 1 onion (medium) finely chopped
  • 1 green chili slit or chopped (optional)
  • 1 tsp ginger-garlic paste
  • 1/2 cup carrot chopped
  • 1/2 cup green peas (fresh or frozen)
  • 1/2 cup bell pepper / capsicum chopped (any colour)
  • 1/2 cup green beans chopped
  • 1 tsp salt (or to taste)
  • 1/2 tsp turmeric powder (haldi)
  • 1/2 tsp red chilli powder (optional)
  • 1/2 tsp garam masala
  • 2 cups water

Equipment

  • sauce pan with lid

Method
 

  1. Rinse quinoa and brown rice separately under running water 2–3 times, then soak them for about 15 minutes. Drain and keep aside.
  2. Heat oil or ghee in a heavy bottom saucepan over medium flame. Add bay leaf, cinnamon stick and cumin seeds. Let them crackle for a few seconds.
  3. Add chopped onion and green chili. Sauté until onion becomes soft and light golden (about 2 minutes). Then add ginger-garlic paste and sauté for another minute until raw smell disappears.
  4. Stir in turmeric, red chilli powder (if using), and salt. Mix well so spices coat the onions and oil evenly.
  5. Add chopped carrots, peas, bell pepper and green beans. Stir and cook for 2–3 minutes until vegetables begin to soften slightly.
  6. Now add drained quinoa and brown rice. Mix gently so grains are evenly combined with vegetables and spices.
  7. Pour water, stir once gently and bring it to a boil on high flame. Once boiling, reduce heat to low, cover the pan and simmer for 18–20 minutes until water is absorbed and grains are cooked.
  8. When cooking ends, turn off flame and let the pulao rest, covered, for 5 minutes. Then fluff gently with a fork, sprinkle garam masala, mix and serve hot with plain yogurt or raita.

Notes

You can adjust vegetables as per availability. For more flavor, add chopped fresh coriander or mint leaves before serving. Rinsing quinoa well removes its natural bitterness. This pulao is gluten-free if you skip ghee and use oil.