Rice Cooker Vegetable Pulao

I remember reading an interview in a magazine of Virat Kohli where he talks about his journey of weight loss and fitness.One thing which I noticed was how he said his favorite meal was Naan and Butter chicken and it's been few years since he had it last.I was appalled and silently admired his willpower,but at the same time I asked myself if ever I would be able to give up something similar,say Naan and Paneer Butter Masala.

I have tried to do that a couple of times and failed miserably.One of my favorite weekend indulgence was a home-delivery from our favorite restaurant close by.The order is the same-Butter Naan,Paneer Butter Masala and Veg Fried Rice.I usually have it for at least two meals and whoa,the satisfaction :) But I haven't had it since last two months now,that is a big achievement for me if you ask.

I would be lying if I said I didn't miss it.I do,badly so.But I decided that whenever that craving strikes,I'll make a homemade version.Less oil,less calories and the added advantage of it being made at home,fresh.I quickly whip up a Rice cooker vegetable pulao with loads of vegetables and a Pressure Cooker Paneer Butter Masala.Happy Tummy :)

If you have a rice cooker,this Pulao gets done in a jiffy.If you don't,worry not,I make the same thing in a Pressure cooker too.Same procedure and I cook it for exactly ONE whistle.So let's get going :))

Rice Cooker Vegetable Pulao

Ingredients

Basmati Rice - 1 1/2 cups
Ghee/Oil - 2 tbsp
Cashewnuts- 5-6,halved
Bay leaf -1
Cardamom -2
Cloves - 2
Cinnamon - 1/2' stick

Onion - 1 medium,thinly sliced

Green chilly - 1

Carrot - 1 big,chopped
Green peas - 1/4 cup
Baby corn - 3-4,sliced
Beans - 4-5,sliced
Capsicum - 1/4 cup,chopped
Kasoori Methi - 1 tsp
Garam Masala - 1/2 tsp
Salt to taste
Water - 3 cups
Coriander leaves - 1 tbsp,chopped

Method

Wash the rice well till water runs clear and soak for about 15-20 minutes.
In a pan{I directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cooking}add ghee/oil and the whole garam masala and cashew nuts.Saute till the cashew turn golden.
Add onion and green chilly and saute till the onions start changing colour.
Mix in all the vegetables{except capsicum} and saute for 2-3 minutes.
Add garam masala,drained rice and give a good mix.
Now mix in salt to taste,water and mix well.
Switch on the rice cooker on the COOK mode.
Meanwhile in a small tadka pan add a bit of oil/ghee and saute capsicum for a minute.Mix in the kasoori methi and switch off the pan.
Once the cooker shuts down,open the lid and add the capsicum and fluff with a fork.
Garnish with coriander leaves and serve hot with some raita or Paneer Butter Masala.

Step by Step Pictorial

Wash the rice well till water runs clear and soak for about 15-20 minutes.

In a pan{I directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cooking}add ghee/oil and the whole garam masala and cashew nuts.Saute till the cashew turn golden.

Add onion and green chilly and saute till the onions start changing colour.

Mix in all the vegetables{except capsicum} and saute for 2-3 minutes.

Add garam masala,

drained rice and 

give a good mix.

Now mix in salt to taste,

water and mix well.

Switch on the rice cooker on the COOK mode.

Meanwhile in a small tadka pan add a bit of oil/ghee and saute capsicum for a minute.

Mix in the kasoori methi and switch off the pan.

Once the cooker shuts down,open the lid 

and add the capsicum and fluff with a fork.

Garnish with coriander leaves and serve hot with some raita or Paneer Butter Masala.

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Spicy Green Vegetable Pulao | Easy Rice Recipes

There's something about a mixed rice recipe,be it Pulao,Biryani or BBB,that makes me look forward to meal times anxiously.The whole concept of rice with vegetables served in a single meal is exciting on its own,so imagine the fun with so many different recipes for the same!I make the simple vegetable pulao,with minimal spices almost every week.Ajay loves it and so does Arjun.But I want some spice :) A spicy pulao with cool cucumber raita and papad on the side ticks every box for me.

Few days back,my SIL posted a recipe for this pulao on FB and I immediately wrote it down.It sounded very interesting with the green chutney being the main ingredient.I decided to try it and reduce the spicy-ness a bit so as to make it interesting for Ajay and Arjun.

I have to admit,the whole process of chopping the vegetables,preparing the masala and the cooking part(along with taking pictures)excites me to no end.The resulting dish was,without doubt delicious and toddler approved as well.I paired it with a cooling cucumber-pomegranate raita,pappad and a tall glass of Mango milkshake.

Spicy Green Vegetable Pulao
Recipe courtesy - Sarita Bhat

Ingredients

Mixed vegetables - about 1 1/2 cups { I used carrots,cauliflower,beans,green peas,paneer and capsicum }
Ghee - 3 tbsp
Tej patta - 1
Onion - 1,chopped
Tomato - 1,chopped
Basmati Rice - 1 cup
Water - 2 cups
Salt to taste

For the masala paste

Mint leaves - 1/4 cup
Coriander leaves - 1/4 cup
Green chilly - 2-3 {original recipe uses 5}
Ginger garlic paste - 1 tsp
Grated coconut - 2 tbsp
Cashewnuts - 4 {original recipe uses poppy seeds}
Saunf - 1/4 tsp
Cloves - 5
Cardamom - 3
Cinnamon-1' piece

Method

Wash the rice well under running water and soak in enough water for about 15 minutes.
Prepare the masala paste by blending the ingredients mentioned to a smooth paste.
In a rice cooker,add ghee and tej patta.Mix in the onions and saute till the onions turn golden brown.
Add the masala paste and saute until the raw smell leaves and the paste becomes dry.
Add in the mixed vegetables along with the tomato and stir well to coat the masala.
Add the drained rice and give a good mix.Add water and salt to taste.
Close the cooker and cook till done.
Open the lid and fluff the rice with a fork.Serve hot.

Step by step procedure

Wash the rice well under running water and soak in enough water for about 15 minutes.

Prepare the masala paste by blending the ingredients mentioned to a smooth paste.

 

In a rice cooker,add ghee and tej patta.Mix in the onions and saute till the onions turn golden brown.

Add the masala paste and saute until the raw smell leaves and the paste becomes dry.

Add in the mixed vegetables along with the tomato and stir well to coat the masala.Add the drained rice and give a good mix.

Add water and salt to taste.Close the cooker and cook till done.

Open the lid and fluff the rice with a fork.Serve hot.

You can try the same recipe in a pressure cooker as well.Follow the same method and pressure cook for exactly one whistle.Let the pressure settle down and then open the lid and fluff up the rice.

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