Brown Rice ( Zero Oil Dal Chawal Recipe)
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 56439 times
You can substitute white rice with brown rice while making delicious pulaos and biryanis, to benefit from its added nutrient and fibre content. Here is how you can cook brown rice on an open flame. While pressure cooking is a bit faster, cooking on an open flame gives you greater control over the texture and consistency – you can stop just when it is perfectly done. However, remember to soak the rice for two hours to speed up cooking.
- Soak the brown rice in enough water in a bowl for 2 hours. Drain well.
- Boil enough water in a deep non-stick pan, add the salt and soaked and drained brown rice, mix well and cook on a medium flame for approx. 25 minutes, while stirring occasionally.
- Drain the brown rice well, transfer to a plate and separate each grain using a fork lightly.
- Use as required.
Nutrient values per cup
|Energy|| 215 calories|
|Protein|| 4.6 gm|
|Carbohydrates|| 44.9 gm|
|Invisible fat|| 1.7 gm|
|Fibre|| 3.3 gm|
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