Vegetable Biryani in Rice Cooker

A few years back,Rice cooker was something which I thought was a seldom used appliance in the kitchen.But now I feel it is an integral part of my kitchen.The Pulao,Biryani or any rice dish comes out perfect in a rice cooker and best part is,once we switch it on,we can completely forget about it and go about our work.Isn't that great?

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.