Cooking Matta Rice in Rice Cooker

A couple of my working friends have asked me how to cook matta rice in a rice cooker. So here is an easy and zero-hassle way to prepare the rice. The important thing here is to get the measurement of rice and water correct. This is my tried and tested way to get the rice cooked just right - not too dry nor too soft.

Note : My cup measures 160 ml and came along with my rice cooker.

Method of Preparation

• Take 3 cups of rice, wash and drain.
• Add this rice into the rice cooker and add double the cup of water. So here we need to add 6 cups of water.
• Add the desired amount of salt and switch on (Cooking Mode).
• My rice cooker has 2 modes - Cooking and Keep Warm.
• When the water dries up, the cooker goes into Keep Warm  mode.
• Open the rice cooker, stir the rice and add as many cups of water as the rice. So now we add 3 cups of water.
• Switch to Cooking Mode.
• When the cooker goes into Keep Warm mode, take it off the plug.
• Let it stand for about 5 minutes.
• Open and your rice is perfectly cooked.
• In case its too dry for you, add one more cup of water and cook.
• Tip : You can use any measuring cup. Just take care to use the same cup for measuring both rice and water.

Aromatic Chicken Pulav using Rice Cooker

This is an easy pulav recipe. Best when you have unexpected guests or on a cooking-lazy day. My daughter P loves it with plain curd. I alway cook this with a rice cooker to get the perfect consistency, somehow I dont get it right when I use the cooking pot.

Ingredients

1. Rice - 3 cups (I use Jeerakashala Rice, its very aromatic)

2. Whole Spices

• Cardamon - 4
• Cloves - 4
• Bay Leaves - 3
• Mace - a little
• Star Anise - 1
• Cinnamon - 1 inch piece

3. Onions - 2 medium , thinly sliced
4. Green chillies - 4, chopped
5. Ginger - 1 inch piece, chopped
6. Garlic - 6 pods, chopped
7. Green Peas - a handful.
8. Carrot - 1, chopped.
9. Corn - a handful.
10. Raisins - 10
11. Coriander Leaves - a handful, chopped
12. Mint Leaves - 6 leaves
13. Chicken Fries - 10 pieces, chopped into cubes.
14. Water - 4 cups
15. Coconut Oil - 3 tbsp
16. Saffron - 1 pinch

Method of Preparation

• Wash the rice and soak in water and set aside until required.
• Heat oil in a non-stick kadai and add all the whole spices.
• When the spices starts sputtering and an aroma is emitted, add the thinly sliced onions.
• Saute till the onions are transparent and then add the chopped green chillies, ginger and garlic. Saute until the raw smell is gone.
• Throw in the raisins, chopped carrots, corn and green peas and keep sauteing for another 2 minutes.
• Add the rice along with the chopped coriander leaves and mint leaves, saute for 5 minutes. 

• Take 4 cups of water in the rice cooker's bowl, add the contents of the  kadai into the bowl.
• Sprinkle a pinch of saffron on top and add salt.
• Close lid and start cooking.
• When the rice is done , mix in the cubed chicken fries.

• Serve hot with curd or salad.
• Note : You can use any garnish you prefer - cashews, fried onions and the like.