Tawa Pulao

This Pulao is a scrumptious recipe discovered on the streets of Mumbai. Perfectly fluffed Basmati Rice, tossed in with vegetable masala prepared with pav bhaji masala, is out of this world delicious.

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Course: Main Course

Cuisine: Indian

Diet: Hindu, Vegetarian

Keyword: Easy Rice Recipes, Rice Recipes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 559kcal

Author: Aayushi Patel

Equipment

2 Heavy Bottom Frying Pan
1 Spatula

Ingredients

For Cooking Rice

2 Cups Long Grained Basmati Rice
4 Cups Water
1 Tsp Salt
1/2 Tsp Peanut Oil

For Tawa Pulao Masala

1 Tbsp Peanut Oil
2 Tbsp Butter
1 Tsp Cumin Seeds
1.5 Tbsp Garlic Minced
1-2 Thai Green Chilies Finely Chopped
1 Cup Onions Finely Chopped
1.5 Cups Tomatoes Finely Chopped
1 Cup Potatoes Diced
1/3 Cup Carrots Diced
1/3 Cup Green Bell Peppers Diced
1/2 Cup Fresh/ Frozen Green Peas
1.5 Tsp Kashmiri Red Chili Powder
2 Tsp Pav Bhaji Masala
1 Tsp Salt
1 Cup Water
3 Tbsp Cilantro Finely Chopped
1 Tsp Lemon/ Lime Juice

Instructions

For Cooking Rice

Wash and soak 2 Cups of Long Grain Basmati Rice for 10 minutes.
Drain the water from the rice after 10 minutes.
Place a heavy bottom pot on the stove on high flame. Add oil, and add rice. Sauté rice for a minute or until fragrant.
Now add 4 cups of hot water to the pot. Add salt and stir well.
Cook the rice for 5 mins on high. And then on medium flame for 10 more minutes.
Once the rice has absorbed alomst all the water, cover and cook the rice for another 5 minutes. Once the rice is cooked, let it cook down completely and fluff the rice with a fork.

For Tawa Pulao Masala

Now while your rice is cooking, you begin prepping the vegetables. To make your work faster I recemmend you to use a food chopped to chop all the vegetabls.
Once the veggies are ready and rice is cooked, begin to make the masala.
In a heavy bottom frying pan add oil and butter. Once the butter melts add cumin seeds and let them splutter.
Add minced finely chopped thai green chilies, minced garlic, finely chopped onions and pinch of salt. Cook the onions and garlic on medium flame, until onion softens.
Once the onions soften, add finely chopped tomatoes. Let them cook until they are mushy. Keep stiring to make sure nothing sticks to the pan. Splash little water if you need to deglaze the pan.
Once the tomatoes are mushy, add all the chopped vegetables. To this add red chili powder and pav bhaji masala along with salt. Mix everything well.
Add 1 Cup of hot water, cover and let the veggies cook until well done on medium flame.
Once the veggies are cooked,let the masala simmer on low flame.
By now your cooked rice should be cool and ready.
Gently add the cooked rice to the masala little at a time, giving it a mix.
Make sure you mix it gently so the rice doesn't break
Finish off with adding squeeze of lime juice, and garnishing with lots of finely chopped cilantro.
Serve hot with side of your favorite raita, papad and pickle.

Notes

Make sure to not mix rice, when the rice is still hot. This can make your pulao mushy.
Gently mix the rice into the tawa pulao masala so you don't break the rice
Cook the rice as per instructions or you can also use leftover cooked rice for this recipe.
I highly recommend using long-grained Basmati Rice for this recipe.
Use a good quality pav bhaji masala. I like the Everest brand. You can easily find it at any Indian Grocery Store or online.
You can add any vegetables of your choice.
To Make it Vegan, use Vegan butter
To make it healthier, you can use quinoa instead of rice.

Nutrition