Vegetable Pulav/pulao | Rice Cooker Recipes

This is a simple and quick pulav/pulao prepared with fresh homemade masala, loaded with the goodness of peas and carrot and of course mint. I use this homemade masala pretty much for all the masala gravies also. This recipe can be prepared in ways but here is my rice cooker version of it.

Before getting into the recipe, I would like to share my dream. So what’s this dream about? It’s all about cookers. (You are reading a food blog right?) The three main persons/cookers in my dream were Pressure Cooker (PC), Slow Cooker (SC) and Rice Cooker (RC). 

  • PC: Vidhya has lot of recipes prepared by me. 
  • SC: Wait for few months, I will surpass you soon.
  • RC: :-( :-(
  • PC: No SC. That’s really difficult. With the separators she can complete the entire cooking in a jiffy.
  • SC: Nahhh.  But I keep the food warm for hours and she doesn’t need to stand in front of the stove top and keep checking.
  • RC: Sobs again. I am just sitting in the pantry shelf. When I compete with SC and PC? Sobs again…

At this point I wake up and I was determined to use my Rice Cooker sooner rather than later. (I don’t want to miss this date [02/29] and this leap year. So posting it today without any further delay)

When I came to US, M had a rice cooker and I used it only for preparing plain white rice. Somehow both my mom and MIL were comfortable using pressure cooker so the rice cooker was sitting unused. With the move and stuff, I had to give that rice cooker away. But our friend JV who knows my love towards any cooker gifted us a 2 liter pressure cooker and a rice cooker during our house warming function last year. Somehow I forgot about the rice cooker and I didn’t use the rice cooker at all not even for cooking plain rice. Last month our friend S invited for dinner and she served us the delicious pulao and she said she used her rice cooker. That’s when I realized that I too have a Rice Cooker and I should use it right away before my rice cooker gets upset with me. ;-)

Puloa

To be true, I love all three cookers. Each and every cooker has their advantages. Like pressure cooker, especially with the separators helps me to cook multiple things at the same time. Slow cooker is amazing on weekdays. And rice cooker is also the same. With SC and RC, the time you spend in the kitchen is considerable reduced. Do the necessary chopping and sauteing and add it to the cooker. Rest all is taken care off. The food stays warm too. I started to use the rice cooker on the days when we have classes or when I need to run for an errand. 

RicecookerPulav

Enough about my cooker saga, here is the pulav recipe. The homemade masala is very easy to prepare. All you need is cardamom, cloves, cinnamon, star aniseed and some black pepper. Both green cardamom and black cardamom are used in the traditional pulav, but I had only the green cardamom, so when with that alone. I crush them using my small mortar and pestle. You can just pulse it in the mixer also.

Pulav

Ingredients:

For the masala:

  • Elaichi / Cardamom – 2 or 3
  • Cloves – 2
  • Star Aniseed – 1
  • Cinnamon – 2 inch stick
  • Peppercorns – 10

Other Ingredients:

  • Basmati Rice – 2 cups
  • Water for soaking + 4 cups for cooking.
  • Onion – 1
  • Tomato – 2
  • Peas and Carrot – 1 cup 
  • Green Chillies – 2
  • Chopped Mint leaves – 1 cup
  • Finely Chopped Cilantro – 2 tbsps
  • Salt – 2 tsps
  • Oil – 1 tbsp
  • Shah Jeera – 2 tsps (Can be substituted with cumin seeds)

Steps:

  • Wash the basmati rice and soak it water for 20 to 30 minutes minutes.
  • Dry roast the ingredients given under “For the masala”, without adding oil. Let it cool and dry grind it either in the mixer or in the hand mortar pestle.
  • Finely chop the onions, tomatoes and slit the green chillies.
  • I used frozen peas and carrot mix. If you are using fresh ones chop the carrots and set aside.
  • Heat the kadai and add oil. Once the oil is hot, add the shah jeera.
  • As it starts to splutter, add the slit green chillies and chopped onions.
  • Cook till the onion turns translucent and then add the mint leaves.
  • Saute for couple of minutes and then add the tomatoes, peas, carrot and salt and the powdered masala.
  • Cook till the tomatoes become soft and mushy.

MasalaCooking

  • Turn the heat off. (your job is done now and the rice cooker will take care of the rest. :-) )
  • Now add this mix and the washed and soaked rice to the rice cooker.
  • Add the 4 cups of water and the chopped cilantro. Mix well. Check for salt and if required add required salt.

AddingToRiceCookerAddingWater

  • My rice cooker doesn’t have any modes. So I just set it in cook mode and let it do its job.
  • Once its done, let it cool for 5 minutes and mix the rice well.

AfterCooking

That’s it. Serve hot with raita.

         VeggiePulav

Notes:

  • Instead of shah jeera, cumin seeds can be added too.
  • You can add veggies of choice. 
  • Adjust the green chillies and salt according to your preference.
  • Instead of black peppercorns, white peppercorns can be added too.
Vegetable Pulav/pulao | Rice Cooker Recipes
This is a simple and quick pulav/pulao prepared with fresh homemade masala loaded with the goodness of peas and carrot and of course mint.
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Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
For the masala
  1. Elaichi / Cardamom - 2 or 3
  2. Cloves - 2
  3. Star Aniseed - 1
  4. Cinnamon - 2 inch stick
  5. Peppercorns - 10
Other Ingredients
  1. Basmati Rice - 2 cups
  2. Water for soaking + 4 cups for cooking.
  3. Onion - 1
  4. Tomato - 2
  5. Peas and Carrot - 1 cup
  6. Green Chillies - 2
  7. Chopped Mint leaves - 1 cup
  8. Finely Chopped Cilantro - 2 tbsps
  9. Salt - 2 tsps
  10. Oil - 1 tbsp
  11. Shah Jeera - 2 tsps (Can be substituted with cumin seeds)
Instructions
  1. Wash the basmati rice and soak it water for 20 to 30 minutes minutes.
  2. Dry roast the ingredients given under “For the masala”, without adding oil. Let it cool and dry grind it either in the mixer or in the hand mortar pestle.
  3. Finely chop the onions, tomatoes and slit the green chillies.
  4. I used frozen peas and carrot mix. If you are using fresh ones chop the carrots and set aside.
  5. Heat the kadai and add oil. Once the oil is hot, add the shah jeera.
  6. As it starts to splutter, add the slit green chillies and chopped onions.
  7. Cook till the onion turns translucent and then add the mint leaves.
  8. Saute for couple of minutes and then add the tomatoes, peas, carrot and salt and the powdered masala.
  9. Cook till the tomatoes become soft and mushy.
  10. Turn the heat off. (your job is done now and the rice cooker will take care of the rest. :-) )
  11. Now add this mix and the washed and soaked rice to the rice cooker.
  12. Add the 4 cups of water and the chopped cilantro. Mix well. Check for salt and if required add required salt.
  13. My rice cooker doesn’t have any modes. So I just set it in cook mode and let it do its job.
  14. Once its done, let it cool for 5 minutes and mix the rice well.
  15. That’s it. Serve hot with raita.
Notes
  1. Instead of shah jeera, cumin seeds can be added too.
  2. You can add veggies of choice.
  3. Adjust the green chillies and salt according to your preference.
  4. Instead of black peppercorns, white peppercorns can be added too.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

25 thoughts on “Vegetable Pulav/pulao | Rice Cooker Recipes

  1. I have never used an RC all my life Vidhya but now I have to teach my son to use it because he has to move away from home for a while for his job. The recipe came just in time. Thanks for sharing. Is the rice water ratio 1:2 in RC too?

  2. I love veg pulav, simple and quite comforting :) My rice cooker is lying around too. Sigh. My kitchen space is not enough to put all my appliances and when I tell this to S, he says no kitchen would ever be enough for me :D

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