Brown Rice Recipe- Corn & Spiced Indian Pilau with Lemon

Last Updated on 2 months by Neha Deshmukh

Brown Rice Recipe- Corn & Spiced Indian Pilau with Lemon

Introduction

Hey everyone! I’m so excited to share this recipe with you – it’s a real comfort food in my house. This Brown Rice Pilau with Corn and a hint of lemon is fragrant, flavorful, and surprisingly easy to make. I first stumbled upon a version of this when trying to incorporate more whole grains into our meals, and it quickly became a family favorite. It’s the kind of dish that just feels good, you know? Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average rice dish. It’s a beautiful blend of aromatic spices, sweet corn, and the nutty goodness of brown rice. It’s a complete meal on its own, but also pairs wonderfully with dal or your favorite Indian curry. Plus, it’s a fantastic way to enjoy the health benefits of brown rice!

Ingredients

Here’s what you’ll need to make this delicious pilau:

• 1 cup long-grain brown rice
• 2 ½ cups water
• 1 bay leaf
• 2 cloves
• 4 peppercorns
• 1 tablespoon ginger-garlic paste
• 1 medium-sized onion, chopped
• 2 teaspoons cumin seeds
• 1 tablespoon olive oil or ghee
• As per taste salt
• ¼ teaspoon black pepper
• 1 cup corn kernels
• ½ teaspoon roasted cumin powder
• ½ teaspoon garam masala powder
• 1 teaspoon lemon juice
• Cilantro leaves, for garnishing

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Brown Rice Benefits: Brown rice is a whole grain, meaning it retains all its bran and germ, making it a fantastic source of fiber, magnesium, and selenium. It’s a much healthier option than white rice!
• Ghee vs. Olive Oil: Traditionally, ghee (clarified butter) is used in Indian cooking for its rich flavor and aroma. However, olive oil works beautifully too, especially if you’re looking for a lighter option.
• Spice Blends: Garam masala blends vary regionally in India. Feel free to use your favorite brand or even make your own! A good garam masala will have warm, aromatic spices like cinnamon, cardamom, and cloves.
• Asafoetida (Hing): Don’t skip the pinch of asafoetida! It adds a unique savory depth to the dish and aids digestion. It has a strong smell, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the brown rice thoroughly under cold water. Then, soak it in water for about an hour. This helps soften the rice and reduces cooking time. Drain it well before you start.
2. Heat the olive oil or ghee in a heavy-bottomed pan over medium heat. A heavy-bottomed pan is key to prevent sticking!
3. Add the cumin seeds, bay leaf, cloves, peppercorns, and a tiny pinch of asafoetida. Sauté for about 30 seconds, until you can smell that lovely aroma.
4. Now, stir in the chopped onions and cook for about 2 minutes, until they become translucent.
5. Add the corn kernels and sauté for another 5 minutes. This really brings out their sweetness.
6. Time to add the rice! Mix in the drained rice, black pepper, garam masala, and salt. Make sure everything is well combined.
7. Pour in 2.5 cups of water and bring it to a rolling boil.
8. Once boiling, reduce the heat to low, cover the pan tightly, and let it simmer for 35-40 minutes, or until the rice is tender and the water is absorbed. Resist the urge to peek!
9. Remove the pan from the heat and drizzle in the lemon juice. Let it rest, covered, for 5 minutes. This allows the flavors to meld together.
10. Gently fluff the rice with a fork. Garnish with fresh cilantro leaves and serve!

Expert Tips

• Don’t Overcook: Brown rice can get mushy easily. Keep a close eye on it during the simmering process.
• Water Ratio: The water ratio is important. Too little water, and the rice will be undercooked. Too much, and it will be soggy.
• Resting Time: Don’t skip the resting time! It makes a huge difference in the texture of the rice.

Variations

• Vegan Adaptation: Simply use olive oil instead of ghee.
• Adjusting Spice Level: If you like things spicier, add a pinch of red chili powder or a chopped green chili along with the onions.
• Using Different Grains: You can experiment with other grains like quinoa or barley, but you may need to adjust the cooking time and water ratio.
• Festival Adaptations: During fasting periods (like Navratri), you can skip the onions and garlic for a satvik version.

Serving Suggestions

This pilau is fantastic on its own, but here are a few ideas for serving:

• With a simple dal (lentil soup)
• Alongside your favorite Indian curry
• Served with a side of raita (yogurt dip)
• As a base for a flavorful vegetable stir-fry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

1. What is the best way to rinse brown rice before cooking? Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
2. Can I use a different type of oil instead of olive oil or ghee? Absolutely! Coconut oil or avocado oil are good alternatives.
3. What if I don’t have all the whole spices – can I use spice powders? While whole spices are preferred for their aroma, you can use spice powders in a pinch. Use about ½ teaspoon of each spice powder for every 1 teaspoon of whole spice.
4. How can I adjust the cooking time for different types of rice? Cooking times vary depending on the type of rice. Check the package instructions for specific guidance.
5. Can this pilau be made in an Instant Pot or rice cooker? Yes! For an Instant Pot, use a 1:2.5 rice-to-water ratio and cook on high pressure for 22-25 minutes. For a rice cooker, follow the manufacturer’s instructions for brown rice.
6. What are the health benefits of adding corn to this pilau? Corn is a good source of fiber, vitamins, and antioxidants. It adds a touch of sweetness and texture to the pilau.