Vegetable Pulao in Rice Cooker

           

Hello my Foodie Friends.....Hope you'll are doing great. By the way how's summer treating you in your place? For us, it's still yet to come in full swing, so we kinda dwelling in between.

Coming on to today's post let me first ask you: are you a Roti/Paratha/Naan lover or a Rice lover? If you ask me hands down for Rice, anytime. I have shared quite a few rice recipes on the blog, you can check them out here (click here).

Today's recipe is Veg Pulao in a Rice Cooker. I have already shared the recipe of Bengali style Veg Pulao in a Pan. You can check it out here (click here). This time it is a bit hassle free way to cook Pulao. Pulao is a very popular main course dish in India and its subcontinents. We can also find this Pulao in many marriage ceremonies menu card too. 

This recipe is very easy to prepare and can be made by beginners and bachelors as well.  I have made this Pulao in Rice Cooker. You can make this in Pressure Cooker or Pan too.

Rice Cooker comes handy when you have some guests coming your way or you want to go out of the house. Just add in the rice and water, plug in the rice cooker and forget about it. Your rice will be ready within 30-40 mins depending upon the brand of Rice Cooker you're using. I use mine to cook from Steamed Plain Rice to Pulao and Biryani too. 

For this post I'm cooking Veg Pulao in which I'm using the vegetables which was available to me in my refrigerator but you can use any veggies of your choice. Moreover, I'm cooking this Pulao in Vegetable Oil but you can use Ghee (clarified butter) too or a mixture of both depending upon your preference.

So, without doing any further ado let's begin with the recipe:

Veg Pulao....The Bong Way!!!!

Hello all, wish you a Merry Christmas and a prosperous new year ahead. I hope you all are enjoying this Holiday season and ready to say a "Bye Bye" to the year 2015. Undoubtedly, this festive mood fills my heart with ecstasy. Everything becomes bright colored and sparkling like stars. You can see decorations and fairy lights all around. Even if you don't celebrate this festive season it's very hard not to get enticed from these lights and decorations. 

When it comes to this time of the year, I am sure you are no far from baking; that's the way of celebrating this season at least. The aroma of freshly baked cookies and cakes embarks holidays. I have baked some Vanilla Cupcakes and a simple vanilla cake with lots of dry fruits and tutti-frutti but couldn't click any pics; may be next time.

If you're looking for some holiday special recipes of cakes, cookies and desserts, please check out these links:

• Eggless Mango Mousse
• Cardamom Flavored Cookies
• Strawberry Swiss Roll
• Strawberry Shortcake Shooters
• Strawberry Mousse Cake
• Palmiers
• Skinny Mango Cheesecake
• Créme Caramel
• Raspberry Pannacotta
• Carrot Fudge
• Vanilla Cupcake

As I was already having so many holiday special recipes so I decided to post Bengali style Veg Pulao which I paired with a very simple Chicken curry. Local markets are usually flooded with lots of winter special veggies, so making a Veg Pulao is no big deal; adding few dry fruits give extra punch to it.

So, let's begin with the recipe:

Kashmili Pulao....A Fusion of Kashmiri and Bengali Cuisine

You might be wondering there's a typo in my recipe name but no there isn't and today's recipe name is "Kashmili Pulao". In India we have lot of diversity in art, culture, literature, religion and this so the food.

Indian food is also diversified not only by taste and look but also how it is cooked. In India each new wave of civilization have brought their own culinary practices. Like Indian culture our food is also influenced by various civilizations and each one of them has their equal contribution in making Indian food at its best and renowned.

India has 29 states and each state has its own culinary practices. Today I'm going to present a very interesting fusion of Kashmiri and Bengali Cuisine. Kashmir aka "Heaven on Earth" forms the crown of India on the other hand Bengal aka "Cultural Capital of India" is located in the eastern part. Kashmiri Cuisine has a strong reflection of flavors from Central Asia. The staple diet of every Kashmiri includes rice which can be found abundantly in the beautiful valley and their main course revolves around  it. Whereas people living in the eastern part of India particularly West Bengal loves to eat fish and rice.

Today I decided to combine two very popular dishes: Kashmiri Yakhni Pulao (a very popular dish of Kashmiri cuisine prepared with rice and meat stock) and Bengali Mishti Pulao (a flavorful, sweet and aromatic rice dish).

I adopted the recipe of Bengali Mishti Pulao from my Mother-In-Law who is one of the finest cooks I know. She can do number of variations in a simple pulao and each time it tastes different. This is my take on her recipe but with a twist.