Brussels Sprouts Pulav [Indian fusion Recipe]

Brussels Sprouts Pulav is a delicious savory dish that can be served as a side or as the main dish. Pulav is a Indian spiced rice dish that is prepared with various vegetables. The cooking oil is seasoned with mustard seeds, cardamom pods, cinnamon stick, cloves and bay leaf which are standard in pulavs to give the necessary aroma. Shredded Brussels sprouts are cooked until tender and then the cooked rice is mixed in. I like to garnish this recipe with toasted sliced almonds.


1. Rinse and drain the rice several times to remove any excess starch. Add 1 3/4 cups of water and the rice to a pan. Bring to a boil then simmer on low until the rice is just done. Remove from the stove, pour off any remaining water and set aside.

2. Heat the oil in a large skillet. Fry the almonds until golden. Remove from the skillet and set of a paper towel to drain.

3. Return the pan to the heat. Add the mustard seeds. When they start to pop add the cardamom pods, cumin seeds, cinnamon stick, cloves, bay leaf and dried red chiles and fry for a minute, until the aroma rises.

4. Add the shredded Brussels sprouts to the pot. Let them cook for a few minutes without stirring them so they can start to brown and crisp up on the bottom. Add the carrot and onion. Stirring occasionally.

5. Mix the tomato paste with 1/2 cup of water.

6. When the onion starts to turn translucent, add the garlic and ginger. Stir well and continue to cook for one or two minutes. Stir in the garam masala, ground cumin, red chile powder, turmeric and salt. Stir to mix in the spices then stir in the tomato water and peas. Simmer until the Brussels sprouts are just tender.

7. Add the cooked basmati rice to the pot. Mix well. Cook for a few more minutes so the flavors can blend. Adjust the salt as needed. Drizzle the lemon juice over the top.

‚Äč8. Garnish with sliced almonds.


1 cup basmati rice
3 Tbs oil
2 Tbs sliced almonds
1 tsp mustard seeds
2 cardamom pods
1 1/2 tsp cumin seeds
1 cinnamon stick
4 cloves
1 bay leaf
2 dried red chiles
1 lb shredded Brussels sprouts
1 small red onion, chopped
1 carrot, julienned
2 Tbs tomato paste
2 tsp garam masala
4 cloves garlic, minced
1-inch piece ginger, minced
1 tsp ground cumin
1/2 -1 tsp red chile powder
1/4 tsp turmeric
2 tsp salt
1 pinch sugar
1/2 cup peas
2 tsp lemon juice