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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Khichdi / Masala Khichdi / Vegetable Khichdi | One pot Rice meals

Khichdi is something I make at home at least once in a week,sometimes more.It was Arjun's first solid food.Initially I made it without any spices for him but now I just make one batch,for us as well as for him.I couldn't believe such a simple dish created such a furore of being called the National dish by some while some argued it is not.There is no doubt about one thing however,and that is the taste!

It packs in flavor as well as nutrition since it is a one pot meal consisting of rice,dals and vegetables.You could completely customize it according to your taste.Don't like rice?Add millets!Don't like vegetables?Make it plain!Or add vegetables of your choice!!Don't like spices?It tastes good with just a tadka of ghee and jeera!

Served warm with a dollop of ghee on top,this absolutely tastes divine.You need to eat it to believe it :)

Khichdi / Masala Khichdi / Vegetable Khichdi

Ingredients

Raw rice - 1/2 cup
Dal - 1/4 cup (I used a mixof Toor dal,Moong dal and Masoor dal)
Onion -1 small,chopped
Tomato - 1/2 medium sized tomato,chopped
Capsicum - 1/2 of a small capsicum,chopped
Carrot - 1 small,chopped
Beans - 4-5,chopped
Pumpkin - about roughly 1 cup,chopped
Water-3 cups

For the tadka

Oil+ghee - 1 tbsp
Mustard seeds - 1/4 tsp
Jeera - 1/4 tsp
Whole peppercorns - about 5-6
Curry leaves- a few
Hing - a pinch
Ginger garlic paste - 1/2 tsp(optional)
Haldi - 1/4 tsp
Chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Salt to taste
Ghee - 1 tbsp

Method

Wash and soak together rice and the dals for about 30-45 minutes.
In a pressure cooker add oil/ghee and splutter mustard seeds and jeera.Add in the peppercorns and curry leaves.
Now add the hing and chopped onions and saute for a minute.
Add the ginger garlic paste and saute for a minute or till the raw smell of the paste disappears.
Now add tomato and the vegetables and give a good mix.
Time to add the spice powders - haldi,chilly,coriander and garam masala.
Give it a good mix.
Add the drained rice and dal mix and add salt to taste.
Add water and check for seasoning.Close the cooker and cook for 2-3 whistles on high and simmer for another 10 minutes.
Switch off the flame and let the pressure settle down.
Open and mix well.If you feel it is watery,simmer for a few minutes more and if you feel it is dry add hot water till it reaches the consistency of your choice.
Add ghee and close the cooker and let the flavors infuse.
Serve warm with some more ghee :)

Step by Step Pictorial

Wash and soak together rice and the dals for about 30-45 minutes.

Wash and chop the vegetables.

In a pressure cooker add oil/ghee and 

splutter mustard seeds and 

jeera.

Add in the peppercorns and 

curry leaves.

Now add the hing and 

chopped onions and saute for a minute.

Add the ginger garlic paste and saute for a minute or till the raw smell of the paste disappears.

Now add tomato and the 

vegetables and give a good mix.
Time to add the spice powders - 

haldi,

chilly,

coriander and 

garam masala.

Give it a good mix.

Add the drained rice and dal mix and 

add salt to taste.

Add water and check for seasoning.Close the cooker and cook for 2-3 whistles on high and simmer for another 10 minutes.
Switch off the flame and let the pressure settle down.

Open and mix well.If you feel it is watery,simmer for a few minutes more and if you feel it is dry add hot water till it reaches the consistency of your choice.

Add ghee and close the cooker and let the flavors infuse.
Serve warm with some more ghee :)

Here's a small video :)

Notes

• The spice powders can be added more/less according to your taste palettes.Since I am serving this to Arjun as well,I keep it to the bare minimum.
• You can add any vegetables of your choice,I sometimes add only carrots and beans or only potatoes or then a medley of vegetables like I've used here.
• The water quantity is approximate.You may need less or more depending on the amount of vegetables you add or depending on the cooking time.Like I said,once you open the cooker you could add more water or simmer and cook till the Khichdi reaches the consistency of your choice.

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Paneer Biryani | Pressure Cooker Paneer Biryani

Every time I sit down to compile a Biryani post(there are many here!)I remember what my friend always used to tell me-There's only ONE Biryani and that is Mutton Biryani,the rest are all Pulaos.However,as a staunch vegetarian,I beg to differ.That may be true partially but the vegetarian counterparts are a class of their own.Of course you are welcome to disagree but hey,I'm entitled to my opinion :)

The whole process of making a Biryani intrigues me.I've watched endless videos of how the Biryani is layered and then sealed and cooked on Dum.Earlier days,making Biryani was such a task but now with several innovative recipes like this,you can make it in just a few minutes if you keep the ingredients ready.

A while back,I had posted a recipe for Vegetable Dum Biryani made in a Pressure cooker.This is a very similar recipe with few changes.I had bookmarked this recipe long back from Dassana's blog and waited for a special occasion to make it but as always that special occasion did not come and the Biryani took a long time to appear in my kitchen and then on the blog :)

With few ingredients,one pressure cooker and a passion for cooking,you could make this Paneer Biryani in a jiffy and surprise your loved ones.I made this for a potluck and needless to say,this one was loved by one and all.I was bombarded on whatsapp for the recipe and without any further delay,here it is.

Paneer Biryani | Pressure Cooker Paneer Biryani

Ingredients

For marinating Paneer

Paneer/Cottage cheese - 200 gms
Curd - 1/2 cup
Ginger garlic paste - 2 tsp
Green chillies - 2,chopped
Coriander leaves - 2 tbsp,chopped
Mint leaves - 1 tbsp,chopped
Haldi - 1/4 tsp
Kashmiri Chilli powder - 1/2 tsp
Biryani Masala OR Garam masala - 1/2 tsp
Coriander powder - 1 tsp

For the rice

Basmati Rice - 1 cup
Ghee - 1/2 tbsp
Salt - 1/2 tsp

Ghee - 3 tbsp
Onion - 1 large,thinly sliced
Tej patta - 1
Cinnamon - 1' piece
Cloves - 2-3
Green cardamom - 2-3

Saffron - a pinch,soaked in 1 tbsp warm milk
Coriander leaves - 1 tbsp,chopped
Water - 1 cup to 1.25 cups*

For garnish

Some grated paneer
Fried onions
Chopped coriander

Method

For marinating paneer - In a bowl take the curd and whisk till smooth.
Add the spice powders,herbs and salt.Mix well.
Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.
Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

In a 3 ltr pressure cooker heat the ghee.Add the spices - tej patta,cloves,cardamom and cinnamon.
Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.
Once the onions turn golden brown,switch off the cooker and remove from the counter top.
Remove half of the fried onions on a plate.

For layering the Biryani - With a spoon layer the rest of the onions and spices in the cooker well.
Now layer whole of the marinated Paneer.
On top of the Paneer marinade evenly layer all of the rice.
Now layer the fried onions on top(keep a tbsp aside for garnish).
Sprinkle the soaked saffron milk and chopped coriander leaves on top.
Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.
Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.
Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.


Step by Step Pictorial

For marinating paneer - 

In a bowl take the curd and whisk till smooth.

Add the herbs,

spice powders 

and salt.

Mix well.

Gently mix in the paneer cubes without breaking them.Cover and keep aside for 30 minutes to marinate.

If you are planning to keep it longer,then refrigerate it.

For preparing the rice- Rinse the basmati rice in running water till the water is clear of starch.

Soak in enough water for 30 minutes.After 30 minutes drain all the water from the rice.

Add ghee and salt to the rice and mix well so that the ghee coats the rice grains evenly.

Soak saffron in warm milk for about 10 minutes.

In a 3 ltr pressure cooker heat the ghee.

Add the spices - 

tej patta,cloves,cardamom and cinnamon.

Stir well and add in the sliced onions.Saute the onions on a low-medium flame till the onions turn golden brown.This procedure takes a while,you could add a pinch of salt to speed up the process.

Once the onions turn golden brown,switch off the cooker and remove from the counter top.

Remove half of the fried onions on a plate.

For layering the Biryani - 

With a spoon layer the rest of the onions and spices in the cooker well.

Now layer whole of the marinated Paneer.

On top of the Paneer marinade evenly layer all of the rice.

Now layer the fried onions on top(keep a tbsp aside for garnish).

Sprinkle the soaked saffron milk and chopped coriander leaves on top.

Now pour 1 to 1.25 cups of water around the rice(do not pour in the center).
*For a soft textured Biryani add 1.25 cups water.

I added 1 cup but I would add more the next time as I like the rice grains to be a bit softer.

Cover the cooker with the lid with whistle attached.Cook the Paneer Biryani on low flame for 20-25 minutes.It is ok if the cooker whistles in between.I cooked for 25 minutes.

Open the cooker once the pressure settles down and garnish with some grated paneer,fried onions and chopped coriander leaves.

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