A lighter style of Pakistani pulao, this recipe cooks brown rice with carrots and peas in a pressure cooker for a quick, whole-grain pilaf. A light hand with olive oil and a warm spice mix keeps it both fibre-rich and satisfying.
Heat the olive oil in the pressure cooker and sauté the onion until soft, then add the garlic and carrot and cook for 3 more minutes.
Add the rinsed brown rice, peas, cumin and cinnamon stick to the pot and stir-fry for 2 minutes.
Add the hot water and salt, seal the pressure cooker, and once it comes to pressure, cook on low heat for 18 minutes.
Take the pot off the heat and let the pressure release naturally for 10 minutes, then open the lid and fluff the rice with a fork before serving.
Rinse and drain the brown rice well before cooking, or excess starch will make the pilaf gummy. Opening the pressure cooker before it releases steam naturally can leave the rice undercooked and broken.
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