Thursday, August 09, 2012

Tawa Pulao

This is an awesome recipe that uses left over cooked rice. Considered as a popular street food in Mumbai, this recipe uses pav bhaji masala that gives it an unique taste. The street vendors make this pulao on the tawa and that's where it gets it name from. I used a regular non stick kadai/pan to make the pulao. This recipe is adapted from Sanjeev Kapoor's recipe. Check out this link for his recipe.
Tawa Pulao recipe


Cooked basmati rice – 2 cups
Onion - 1 medium chopped lengthwise
Ginger garlic paste - 1/2 tsp
Carrots – 1 (diced into small cubes)
Frozen green peas – 1/4 cup
Green Bell Pepper – 1 diced
Canned tomatoes  – 2 to 3 tbsps
Oil – 1 to 2 tbsps
Cumin seeds – 1 tsp
Turmeric powder – 1/4 tsp
Red chilli powder - 1 tsp (adjust to taste)
Pav Bhaji masala powder – 1-2 tsp
Salt to taste
Fresh cilantro for garnish

1. Heat oil in a pan and add cumin seeds. Once they splutter add the onions. Saute until soft and add the ginger garlic paste.
2. Add the green peas, bell pepper and carrot, cover and cook until almost done. Next add the chopped tomatoes and cook for 1-2 mintues. Reduce the flame to low and add the turmeric powder, red chilli powder, salt and pav bhaji masala and stir until it blends with the veggies. You don't want to burn the spices.
3. Add the rice into the pan and stir well. Check for salt and add more if you need at this stage.
4. Garnish with fresh cilantro. Serve with raita.

1. I added the tomato after the veggies were 3/4 cooked. This helps keep the pulao moist.
2. If you like the rice a bit more tangy, you can add a few squirts of tomato ketchup along with the tomatoes.

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