I haven't tried cooking anything other than rice dishes in it but I see so many people use it to make payasam,halwa etc.Someday:)
Today I'm posting a weekend staple in our kitchen,Vegetable Biryani.I know,many people would disagree about the Vegetable in Biryani and some would believe only Dum Biryani is authentic.I believe as long as it tastes good and the family loves it,you can name it anything :)I add lots of vegetables and if time permits,add some stir fried bread croutons too.Paired with a Raita and some papad,this makes for a delicious meal:)
Vegetable Biryani in Rice Cooker
Ingredients
Oil+Ghee - 3 tbsp
Cardamom - 2
Cloves - 3
Cinnamon - 1" stick
Onion - 1,thinly sliced
Ginger garlic paste - 1/2 tsp
Red Chilly powder - 1 tsp
Coriander powder - 1 tsp
Haldi - 1/4 tsp
Garam masala - 1/2 tsp
Tomato - 1,chopped
Beans - 3-4,chopped diagonally
Carrot - 1 medium,chopped
Green peas - 1/4 cup
Cauliflower - 3-4 florets,chopped
Curd - 1 tbsp
Basmati rice -1 cup
Salt to taste
For Garnish
Onion - 1,thinly sliced
Raisins and cashews - a handful
Bread slices- 3,chopped into cubes
Oil+Ghee - 3 tbsp
Method
Wash the rice well under running water until the water runs clear.Soak for 20 minutes.
In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.
Add the onion and ginger garlic paste and saute until the raw smell goes.
Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.
Add the tomatoes and sprinkle a bit water.Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.
Add the vegetables,curd and mix well.
Mix in the soaked and drained rice and give a good mix.
Add water (I added 2 cups for 1 cup of rice) and salt to taste.
Transfer the pan from the flame to the cooker and switch it on.Let it cook till it shuts down automatically.
Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.
Remove and then saute the onions till golden brown.
Lastly saute the bread cubes in low flame till golden.
Lightly mix the Biryani using a fork and add half of the sauteed items.
Transfer to a serving bowl and garnish with the remaining.
Serve with Raita and papad.
Step by Step Tutorial
Wash the rice well under running water until the water runs clear.Soak for 20 minutes.
In the rice cooker pan,heat oil and add the whole garam masala and saute for a minute.
Add the onion and ginger garlic paste and saute until the raw smell goes.
Mix in the powders-chilly,coriander,haldi and garam masala.Lower the flame and saute till the masala is well absorbed and no raw smell remains.
Add the tomatoes and sprinkle a bit water.
Cover and cook for about 3-4 minutes or until the tomatoes turn pulpy and starts leaving oil from the sides.
Add the vegetables,curd and mix well.
Mix in the soaked and drained rice and give a good mix.
Add water (I added 2 cups for 1 cup of rice) and salt to taste.
Transfer the pan from the flame to the cooker and switch it on.
Let it cook till it shuts down automatically.
Meanwhile,in a kadai add oil+ghee and saute the raisins and cashews.
Remove and then saute the onions till golden brown.
Lastly saute the bread cubes in low flame till golden.
Lightly mix the Biryani using a fork and add half of the sauteed items.
Transfer to a serving bowl and garnish with the remaining.
Serve with Raita and papad.
