Rice Cooker Egg Pulao and a Broccoli Coleslaw

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The past few days have been very cold out here. The weather forecasts promised snow but then later changed their minds. So what we got were really low temperatures. Not bad, as long as we got a day-off from work.;)

On warmer days I take Aamod outside, to play with other kids though a bit older to him. He loves their company and is always delighted to see them. But days like this force us to be indoors. He finds some other activities like these blocks.

As for the food, we crave for something warm and comforting , something homely. Usually I will make some soups or one-pot meals on such occassions. Egg pulao is one such meal.

I always make the pulao in my rice cooker. I mix up everything and turn on the cooker an hour before dinner time. That way we having a steaming pot of pulao just in time for the meal. I accompanied this by a broccoli salad. This salad is so easy to make with store-bought broccoli slaw. You will be surprised that without any oil or mayo it still tastes so good.

For my totally vegetarian friends egg can easily be replaced by chickpeas or could be omitted altogether.

Egg Pulao

4-5 hard boiled eggs (peeled and sliced)

1C basmati or sona masuri rice

1 heaped tbsp ginger-garlic paste

1 onion sliced thinly

1 bell pepper chopped (optional,I used combination of green and yellow)

1/4 C or few handfuls of cashews

1/4C or few handfuls of golden raisins

2 tsp chilli powder

2 tsp turmeric powder

2 tsp garam masala

1 tsp cumin seeds

salt to taste

5-6 tbsp of olive oil

How to :-

• Wash the rice and set aside.
• Combine the oil and the cumin over medium heat.
• Once cumin sizzles add the onion. Saute till its golden brown. This step gives lot of flavor so do not skip it.
• Then add the ginger-garlic paste and cook it for a 1-2min.
• Add the bell peppers,chilli powder, turmeric, salt,garam masala,cashews and raisins. Mix and fry for 2-3 min.
• Finally add the rice. Give the whole thing a good stir.
• At this point I transfered the whole thing to a rice cooker. Added 2C of water to it and turned it on.
• Add water as needed by the type of rice you use. Basmati may not require twice the amount.
• When rice is cooked add the eggs and mix gently.Or serve as without eggs for a truly vegetarian version.

Broccoli Slaw

1 10oz pack of broccoli slaw (find it in salad section)

3/4inch piece of ginger grated
1 tsp sugar

juice of 1 lemon

1 tsp chilli powder

1 tsp chaat masala

1 tsp cumin powder or coarsely crushed cumin
1 -2 green onions sliced thinly
1 green chilly minced finely ( can be omitted for a milder version)

5 tbsp or more of peanuts crushed coarsely (not powdered)

handful of cilantro

salt and pepper to taste

How to :

• Mix all the ingredients except the broccoli and peanuts to get the dressing.
• Add it to the broccoli slaw and toss well to coat. You may require more lemon juice.
• Taste and adjust seasoning. Sprinkle with peanuts and then serve.
• This salad can be covered with plastic wrap and refrigerated to serve later.

The sweetness from the raisins and the onions, crunch from the cashews all add up to provide the homely meal that we were looking for. It was the first time that I made the broccoli slaw but I am sure to make it again.