Tawa Pulao
Author: Zeel Patel
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
- 1 ¼ cup rice or long grained rice
- 2 - 4 cups of water for cooking the rice
- 1 tsp oil or ghee
- Salt as required ( approx. 1 ¼ tsp )
- ½ cup onion ( thinly sliced ) ( 1-2 med size onion )
- ¼ cup tomatoes ( fine chopped ) ( 1 med size tomato )
- ½ cup capsicum ( fine chopped ) ( 1 med size capsicum )
- ½ cup carrot ( fine chopped ) ( 1 med size carrot )
- ¼ cup potatoes ( boiled and chopped in cubes )
- ¼ cup grean peas ( matar )
- ½ tsp ginger paste
- ½ tsp garlic paste
- 1 tsp red chili powder or add as required
- ¼ tsp turmeric powder/haldi
- 2 tsp pav bhaji masala or add as required
- ½ tsp cumin seeds/jeera
- 1 tbsp butter/oil or oil/ghee or half-half of both
- 1 tbsp lemon juice or as required
- 2 tbsp coriander leaves ( fine chopped )
- 2 tbsp butter
- Salt as required ( ½ tsp )
- Rinse the rice grains till the water runs clear of starch.
- Soak the rice in enough water for 20-30 mins. Drain and then add the rice to a pot or pressure cooker.
- Pour 4 cups water in the rice. Add salt and ghee. Mix well.
- Cover and cook the rice till the rice grains are cooked well.
- The rice grains should be separate also cooked well.
- Don't cook the rice too much or make them mushy.
- In a strainer, add the cooked rice and let all the water drain away.
- In another way, pressure cook rice with 2 cup of water for 2 whistles on medium-high flame.
- Let the rice cool and you can proceed with the rest of the recipe.
- In a pan or kadai/wok melt the butter or heat oil and ghee.
- Add the cumin seeds and fry them till they get browned.
- Add the finely chopped onions and saute till translucent.
- Add the ginger garlic paste and Saute till the raw aroma goes away for 1 min.
- Add green peas and sauté for 2-3 min.
- Then add the finely chopped carrot and capsicum/bell pepper.
- Stir and add all the spice powders - turmeric, red chili powder and pav bhaji masala and salt.
- Stir again and saute the whole mixture till you see butter releasing from the sides.
- Add the chopped potato and tomatoes. Mix well. Sauté for 2 min.
- Add the cooked rice and gently mix the veggies with the rice.
- Turn off flame.
- Add butter, lemon juice and coriander.
- Serve tawa pulao hot with[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]boondi raita or [/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]cucumber raita or plain yogurt accompanied with papad and pickle of your choice.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/tawa-pulao/
3.3.3077