I call up reading an interview inward a mag of Virat Kohli where he talks nearly his journey of weight loss too fitness.One thing which I noticed was how he said his favorite meal was Naan together with Butter chicken in addition to it'sec been few years since he had it last.I was appalled and silently admired his willpower,only at the same fourth dimension I asked myself if ever I would be able to pass on upwards something similar,tell Naan too Paneer Butter Masala.
I take tried to do that a yoke of times in addition to failed miserably.One of my favorite weekend indulgence was a home-delivery from our favorite eating house close past.The guild is the same-Butter Naan,Paneer Butter Masala in addition to Veg Fried Rice.I unremarkably have it for at least ii meals together with whoa,the satisfaction :) But I haven't had it since final ii months at once,that is a big achievement for me if you ask.
I would be lying if I said I didn't miss it.I do,badly then.But I decided that whenever that craving strikes,I'll brand a homemade version.Less crude oil,less calories in addition to the added advantage of it existence made at domicile,fresh.I quickly whip upwards a Rice cooker vegetable pulao with loads of vegetables in addition to a Pressure Cooker Paneer Butter Masala.Happy Tummy :)
If yous have a rice cooker,this Pulao gets done inwards a jiffy.If you lot don't,worry non,I make the same thing inward a Pressure cooker besides.Same procedure as well as I ready it for exactly ONE whistle.So permit'sec get going :))
Rice Cooker Vegetable Pulao
Ingredients
Basmati Rice - i i/two cups
Ghee/Oil - ii tbsp
Cashewnuts- five-half dozen,halved
Bay foliage -1
Cardamom -two
Cloves - two
Cinnamon - ane/2' stick
Green peas - 1/4 loving cup
Baby corn - 3-four,sliced
Beans - four-5,sliced
Capsicum - i/four cup,chopped
Kasoori Methi - one tsp
Garam Masala - 1/ii tsp
Salt to sense of taste
Water - iii cups
Coriander leaves - i tbsp,chopped
Method
Wash the rice good till water runs clear too soak for nearly fifteen-xx minutes.
In a panI directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cookingadd ghee/crude oil and the whole garam masala too cashew nuts.Saute till the cashew turn gilded.
Add onion together with light-green chilly and saute till the onions commencement changing colour.
Mix inward all the vegetablesexcept capsicum and saute for ii-three minutes.
Add garam masala,drained rice and pass on a practiced mix.
Now mix in salt to gustatory modality,H2O together with mix well.
Switch on the rice cooker on the COOK way.
Meanwhile inwards a small tadka pan add a fleck of rock oil/ghee and saute capsicum for a infinitesimal.Mix in the kasoori methi in addition to switch off the pan.
Once the cooker shuts down,open up the chapeau as well as add the capsicum and fluff with a fork.
Garnish amongst coriander leaves as well as serve hot with more or less raita or Paneer Butter Masala.
Step by Step Pictorial
Wash the rice well till H2O runs clear in addition to soak for near 15-20 minutes.
In a panI directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cookingadd ghee/petroleum and the whole garam masala in addition to cashew nuts.Saute till the cashew plough gold.
Add onion as well as green chilly and saute till the onions get-go changing colour.
Mix inwards all the vegetablesexcept capsicum and saute for 2-3 minutes.
Add garam masala,
drained rice together with
turn over a practiced mix.
Now mix inwards salt to taste,
water as well as mix well.
Switch on the rice cooker on the COOK style.
Meanwhile inward a small-scale tadka pan add a scrap of rock oil/ghee together with saute capsicum for a infinitesimal.
Mix in the kasoori methi together with switch off the pan.
Once the cooker shuts downwardly,open the chapeau
together with add the capsicum too fluff with a fork.
Garnish alongside coriander leaves and serve hot amongst around raita or Paneer Butter Masala.
Rice Cooker Vegetable Pulao
Ingredients
Basmati Rice - i i/two cups
Ghee/Oil - ii tbsp
Cashewnuts- five-half dozen,halved
Bay foliage -1
Cardamom -two
Cloves - two
Cinnamon - ane/2' stick
Onion - i medium,thinly sliced
Green chilly - one
Carrot - 1 big,choppedGreen peas - 1/4 loving cup
Baby corn - 3-four,sliced
Beans - four-5,sliced
Capsicum - i/four cup,chopped
Kasoori Methi - one tsp
Garam Masala - 1/ii tsp
Salt to sense of taste
Water - iii cups
Coriander leaves - i tbsp,chopped
Method
Wash the rice good till water runs clear too soak for nearly fifteen-xx minutes.
In a panI directly cook in the rice cooker pan,if you don't,do this in a different pan and then transfer to the rice cooker pan after cookingadd ghee/crude oil and the whole garam masala too cashew nuts.Saute till the cashew turn gilded.
Add onion together with light-green chilly and saute till the onions commencement changing colour.
Mix inward all the vegetablesexcept capsicum and saute for ii-three minutes.
Add garam masala,drained rice and pass on a practiced mix.
Now mix in salt to gustatory modality,H2O together with mix well.
Switch on the rice cooker on the COOK way.
Meanwhile inwards a small tadka pan add a fleck of rock oil/ghee and saute capsicum for a infinitesimal.Mix in the kasoori methi in addition to switch off the pan.
Once the cooker shuts down,open up the chapeau as well as add the capsicum and fluff with a fork.
Garnish amongst coriander leaves as well as serve hot with more or less raita or Paneer Butter Masala.
Step by Step Pictorial
Wash the rice well till H2O runs clear in addition to soak for near 15-20 minutes.
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