Mixed Vegetable Pulao in My Usha Rice Cooker

A simple and flavourful mixed vegetable pulao made in a rice cooker. Perfect for a quick one-pot meal.

Preparation Time

20 minutes

Cooking Time

25 minutes

Serves

8

Ingredients

Vegetables

Kernels from 1 sweet corn

100 grams French beans, cleaned and chopped

1 carrot, peeled and chopped

For Sautéing

3 green chillies, finely chopped

3-inch piece galangal, peeled and sliced

2 bunch of spring onions

Greens finely chopped

Bulbs roughly sliced

1 stalk lemongrass

Bulb washed and lightly crushed

Leaves roughly chopped

Sauces

2 tbsp soy sauce

2 tbsp Schezwan sauce (or according to taste)

Salt, if required

Rice

4 to 4½ cups basmati rice, washed and soaked for 15 minutes

Water for cooking

Method

Wash the basmati rice well, soak for 15 minutes, then drain and set aside.

Switch the rice cooker to Cook Mode and add a little oil.

Add the sliced spring onion bulbs and galangal. Cover and allow them to cook until they begin to sizzle.

Add the chopped French beans, carrot, corn kernels, and a portion of the spring onion greens. Reserve the remaining greens for garnishing.

Sauté for a minute, cover, and cook for another minute, stirring occasionally. Ensure the rice cooker remains on Cook Mode.

Add the crushed lemongrass bulb and the chopped lemongrass leaves.

Add the drained rice and mix gently.

Stir in the soy sauce, Schezwan sauce, and chopped green chillies.

Pour in enough room-temperature water so that it stands about 1 to 1½ inch above the rice level.

Cover and cook until the rice is done. This took approximately 25 minutes in my Usha Rice Cooker.

Fluff the rice gently and garnish with the reserved spring onion greens before serving.

Tips

Make sure the rice cooker remains on Cook Mode and does not switch to Warm Mode while sautéing.

Adjust the amount of Schezwan sauce and green chillies according to your preferred spice level.

Grease the inner surface of the rice cooker bowl with a little oil or ghee before cooking. This helps prevent the rice from sticking and reduces crust formation at the bottom of the bowl.

Serve hot with a simple stir-fry, fried chicken or your favourite curry or gravy.

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