SunRice’s Brown Rice Pulao

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Celebrate the festival of Diwali by creating the’s delicious Brown Rice Pulao.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 5 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1⅔ cup SunRice Brown Rice

  • 2 Eggplants (sliced in halves)

  • 1 Carrot (diced)

  • 1 Large Leek (diced)

  • 2 Potatoes (diced)

  • 1 Cauliflower (cut into florets)

  • 2 Onions (finely chopped)

  • ⅔ cup French Beans (diced)

  • cup Peanuts

  • 2 tbsp Vegetable Oil

  • 1 tsp Turmeric Powder

  • 1 tsp Red Chilli Powder

  • 1 tsp Cumin Seeds

  • 2 Bay Leaves

  • 3 tsp Green Cardamoms

  • 1 Lemon

  • Salt (to taste)

  • 3 cup Water or Vegetable Stock

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.








Photo of’s Brown Rice Pulao


  • Soak the rice for a minimum of 1 hour.

  • Lightly fry the Eggplant in vegetable oil and keep aside. You will add the Eggplant right at the end so don’t overcook them. Fry the peanuts in the same oil and set aside as well.

  • In a large wok, add the oil, cumin seeds, bay leaves & cardamom.

  • Then add the Onions and cook till slightly translucent. Add the leeks and carrots and sauté for a few minutes. Then add the Potatoes & Cauliflower and cook for 10 minutes on a low flame.

  • Add the French beans and rice that has been drained. Mix well and then add the salt, turmeric, coriander powder and red chilli powder. You want the masalas to coat the rice well.

  • Add salt to taste and 3 cups water and let the rice come to a boil. Reduce the heat and let it cook till almost done, add the fried eggplant, desiccated coconut and let it finish cooking until all the water has evaporated.

  • Sprinkle some Lemon juice and fried peanuts and serve hot.

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