Recipes using Tribal Brown Rice

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  • Capsicum brown rice:
    • Ingredients:
    • for masala powder:
    • 2 tbsp peanuts / groundnuts
    • ½ tsp chana dal
    • ½ tsp urad dal
    • 1 tsp coriander seeds
    • ½ tsp cumin seeds/jeera
    • 1 tsp sesame seeds / til
    • 4-5 dried Kashmiri red chilli

    • other ingredients:
    • 2 tbsp oil/ghee
    • 1 tsp mustard seeds/rai
    • few curry leaves/kadi Patta
    • 1 medium-sized onion (thinly sliced)
    • 1 cup capsicum (green, yellow, red, thinly sliced)
    • ½ tsp turmeric / Haldi
    • ½ tsp garam masala
    • salt to taste
    • 2 cups cooked brown rice
    • 2 tbsp coriander leaves (finely chopped)

    • steps:
    • Firstly, in a thick bottomed pan dry roast peanuts till the skin separates.
    • Further add chana dal, urad dal, coriander seeds, cumin seeds, sesame seeds, and red chilli.
    • Dry roast on low flame till the spices turn aromatic.
    • Cool down the spices completely and coarsely powder them. Keep aside.
    • In a large Kadai heat oil or ghee.
    • Further, add mustard seeds and curry leaves.
    • Saute slightly and allow to splutter.
    • Additionally, add onions and saute till they turn slightly golden brown and also saute capsicum.
    • Furthermore, add turmeric, garam masala, prepared masala powder, and salt.
    • Saute for a minute or till the spice powder turn aromatic.
    • Now add cooked brown rice or leftover brown rice.
    • Mix gently without breaking brown rice grains.
    • Cover and simmer for 5 minutes or till the brown rice absorb the masala.
    • Further, add coriander leaves and serve.
    • Finally, serve capsicum masala brown rice garnished with few onion slices, lemon, and coriander leaves.


  • Peas pulao
    • Ingredients:
    • 1 tbsp ghee
    • 1 tsp cumin seeds/jeera
    • 5 cloves / lavang
    • 1 bay leaf / tej patta
    • 1-star anise/chakra phool
    • 1-inch cinnamon stick / dalchini
    • 10 black pepper/kali mirch
    • 3 cardamom / elachi
    • 1 medium-sized onion (thinly sliced)
    • 1 small green chili (slit lengthwise)
    • 1 tsp ginger garlic paste
    • 1 cup peas / matar (fresh / frozen)
    • 1 cup basmati rice (soaked 30 minutes)
    • 1.5 cups water
    • salt to taste

    • steps:
    • Firstly, in a cooker heat ghee and add cumin seeds.
    • Further add cloves, bay leaf, star anise, cinnamon stick, black pepper, and cardamom. Saute till they turn aromatic.
    • Furthermore, saute onions till they turn translucent.
    • Also, saute green chilli and ginger-garlic paste.
    • Additionally, add green peas and saute well. Either add fresh or frozen peas.
    • Further, add basmati rice soaked for at least 30 minutes and saute gently.
    • Now add 1.5 cups of water. Always add 1.5 cups of water to 1 cup of basmati rice.
    • Additionally, add salt to taste and mix well.
    • Pressure cook for 2 whistles on medium flame.
    • Once the pressure releases from the cooker, gently fluff.
    • Finally, serve peas pulao or Mattar pulao with raita or with paneer curries.


  • mushroom rice
      • Ingredients:
  • For rice:
    • 6 cup water
    • 1 tsp oil
    • ½ tsp salt
    • 1 cup basmati rice (soaked 20 min)

    • for mushroom fried rice:
    • 6 tsp oil
    • 250 grams mushroom (sliced)
    • 1 chilli (slit)
    • 3 clove garlic (finely chopped)
    • ½ onion (finely chopped)
    • 4 tbsp spring onion (chopped)
    • ½ carrot (chopped)
    • 5 beans (chopped)
    • ½ capsicum (chopped)
    • 1 tsp salt
    • 2 tbsp soy sauce
    • 1 tbsp vinegar
    • 1 tsp pepper (crushed)

    • steps:
    • Firstly, in a large Kadai heat 4 tsp oil and saute 250 grams mushrooms.
    • Stir-fry for 2 minutes, coating oil uniformly.
    • Simmer and cook for 3 minutes, or until mushrooms are cooked well.
    • In the same Kadai heat 2 tsp oil and add chilli, garlic, and saute well.
    • Now add ½ onions, 2 tbsp spring onion, and saute on high flame.
    • Also, add ½ carrot, 5 beans, ½ capsicum, and stir fry on high flame.
    • Do not overcook vegetables.
    • Now add fried mushrooms and ½ tsp salt. Mix well.
    • Make space in the centre, and add 2 tbsp soy sauce and 1 tbsp vinegar.
    • Stir fry on high flame, combining well.
    • Add in cooked rice, 1 tsp pepper, and ½ tsp salt.
    • Mix gently, without breaking the rice.
    • Finally, enjoy mushroom-fried rice garnished with more spring onions.


    1. Instant biryani:
    • Ingredients:
    • 1 tbsp ghee
    • 1 bay leaf / tej patta
    • ¼ tsp shah jeera/cumin seeds
    • 1-inch cinnamon / dalchini
    • 1-star anise
    • ½ tsp ginger garlic paste
    • 1 onion (finely chopped)
    • ½ carrot (chopped)
    • 8 florets gobi/cauliflower
    • ¼ potato (chopped)
    • ¼ capsicum (chopped)
    • 3 beans (chopped)
    • ¼ cup curd/yoghurt
    • ½ tsp Kashmiri red chilli powder
    • 1 tsp biryani masala powder
    • 2 tbsp pudina/mint (chopped)
    • 2 tbsp coriander leaves (chopped)
    • ½ tsp salt
    • 2 cups cooked basmati rice


    • steps:
    • Firstly, in a large Kadai heat 1 tbsp ghee and saute bay leaf, 1-inch cinnamon, 1 star, ¼ tsp shah jeera till turns aromatic.
    • Further, add onion and saute well.
    • Also, add ½ tsp ginger garlic paste and continue to saute.
    • Now add ½ carrot, ¼ potato, ¼ capsicum, florets gobi, and 3beans.
    • Saute well making sure the vegetables are cooked well.
    • Furthermore, add ¼ cup curd, ½ tsp chilli powder, 1 tsp biryani masala powder, and ½ tsp salt.
    • Saute well making sure the spices and curd are cooked well and also oil releases from sides.
    • Now add 2 tbsp pudina and 2 tbsp coriander leaves.
    • Further, add 2 cups of cooked basmati rice and mix gently.
    • Mix well making sure the rice grain doesn't break.
    • Finally, instant veg biryani is ready to serve along with onion-tomato raita.

  •  Mumbai Tava pulao :
    • Ingredients:
    • for rice:
    • 1 cup basmati rice
    • ¼ tsp turmeric
    • half tsp salt
    • 1 tsp oil
    • water to soak & boil

    • for pulao:
    • 2 tsp butter
    • 1 tsp cumin/jeera
    • ½ onion (sliced)
    • 1 tsp ginger garlic paste
    • 1 carrot (chopped)
    • 2 tbsp capsicum (chopped)
    • 2 tbsp peas
    • 5 beans (chopped)
    • ¾ tsp salt
    • 2 tomato (finely chopped)
    • 2¼ tsp pav bhaji masala  
    • ¼ tsp Kashmiri red chilli powder
    • 1 potato (boiled & cube)
    • 2 tbsp coriander (finely chopped)
    • 1 tbsp lemon juice


    • steps:
    • In a Kadai heat 2 tsp butter and saute 1 tsp cumin until it turns aromatic.
    • Now add ½ onion and 1 tsp ginger garlic paste. Saute well.
    • Keeping the flame on medium add, 1 carrot, 2 tbsp capsicum, 2 tbsp peas, 5 beans, and ½ tsp salt.
    • Stir-fry for 3 minutes or until vegetables are cooked slightly.
    • Now add 2 tomatoes and saute until the tomato turn soft and mushy.
    • Furthermore, add 2 tsp pav bhaji masala and ¼ tsp chilli powder.
    • Saute until the oil is released from the masala paste.
    • Additionally, add 1 boiled and cubed potato and mix well.
    • Now add in cooked rice.
    • Mix gently without breaking the rice.
    • Add in 2 tbsp coriander and 1 tbsp lemon juice. Mix well.
    • Finally, serve Mumbai Tawa pulao with raita.