Go Back
+ servings

Brussels Sprouts Pulao

Brussels Sprouts Pulao is a festive twist on the classic Indian rice dish that's prepared with onions, garlic, peas, almonds, and brussels sprouts.
5 from 1 vote
Course Main Course, Sides
Cuisine Indian
Diet Vegan, Gluten-free
Servings: 5 servings
Calories: 386kcal
Author: Nisha

Equipment

Ingredients

for brussels sprouts pulao

  • 1.5 cups basmati rice washed, soaked & rinsed
  • 2 tbsp avocado oil
  • 1 bay leaf
  • 1 inch stick cinnamon stick
  • 3 cloves
  • 1 black cardamom moth elachi
  • 1 1/2 tsp cumin seeds
  • 4 cloves garlic chopped
  • 3 green chilies split in half
  • 1 large onion sliced
  • 10 ounces Brussel sprouts shredded - I used Trader Joe’s
  • salt to taste you'll need a good amount
  • 1 tsp Kashmiri red chili powder paprika
  • 1/2 tsp red chili powder cayenne
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1/2 cup peas
  • 1/4 cup sliced almonds
  • add soaked rice
  • 2 cups water

for garnish

  • top with pomegranate seeds

Instructions

Prep

  • Wash, rinse, and soak rice for about 10 minutes. Once soaked, drain and set aside.
  • In the meantime, slice the onions, Chop the garlic. Slice the green chilies in half.
  • Set aside the initial spices you will need.

Cook

  • Click SAUTE on the Instant Pot. Let it heat up. Once hot, add the oil followed by the initial spices - cinnamon stick, cumin seeds, cloves, bay leaf, and black cardamom. Saute for about 1 minute.
  • Add the onions and shredded brussels sprouts. Season with salt. Cook for about 10 minutes until they are golden brown in color.
  • Now add all the spices - Kashmiri red chili powder, red chili powder, coriander powder, cumin powder, turmeric powder, and garam masala. Stir and cook for 30 seconds.
  • Now add the rice. Stir and cook for about 1 minute. Turn off SAUTE mode.
  • Add the peas and almonds. Gently stir.
  • Add water. Scrape the bottom of the pot ensuring nothing is stuck to it. Close the Instant Pot lid. Season very well with salt. Stir.
  • Cook on HIGH PRESSURE for 5 minutes. Let the pressure naturally release all the way before opening.
  • Once done - this is the result.
  • Each grain will be separated. Let the rice rest for a bit before serving - this prevents the rice from getting mushy. Garnish with pomegranate seeds. Serve with yogurt and achaar.

Nutrition

Calories: 386kcal | Carbohydrates: 60g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 483mg | Fiber: 7g | Sugar: 5g | Vitamin A: 728IU | Vitamin C: 60mg | Calcium: 103mg | Iron: 3mg
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!