Tawa Pulav

 

 

 

Ingredients

1. Cooked rice – 3 – 3.5 cups (Around 1 cup uncooked basmati rice, soaked for 15 mts and cooked in enough water, little salt and 1 tsp ghee until done. Strain, cool and set aside.)

2. Butter/ ghee / oil – 1.5 – 2 tbsp

3. Cumin seeds – 1/4 tsp

4. Ginger-garlic paste – 2 tsp

   Onion – 1 small, chopped

5. Turmeric powder – 1/4 tsp

   Chilly powder – 1/2 tsp (optional)

   Pav bhaji masala powder – 2 – 2.5 tsp

6. Tomato – 1 large, chopped

7. Carrot – 1 medium, cut into small cubes

    Frozen green peas – 1/4 – 1/2 cup

    Bell pepper – 1/2 medium, cubed

8. Cilantro – 2 – 3 tbsp, chopped

9. Lemon juice – 2 tsp

10. Salt – To taste

Method

Heat butter / ghee in a wide pan at medium heat. Splutter cumin seeds and add ginger-garlic paste, chopped onion and little salt. Saute until onion starts turning brown, around 5 – 8 minutes. Add turmeric powder, chilly powder and pav bhaji masala powder. Saute for about 30 seconds and add the chopped tomato. Cook until tomato gets mashed up and oil starts separating, about 7 -8 minutes. Add carrots, bell pepper, frozen green peas and enough salt. Sprinkle 2 – 3 tbsp water. Cover and cook at medium or medium-low heat for 8 minutes or until the veggies are done, stirring in between and sprinkling more water if needed. Open and stir-fry everything for a minute. Add the cooked rice. Mix everything gently and cook for 2 – 3 minutes. Switch off. Check for salt. Add 2 – 3 tsp lemon juice and 1 – 2 tbsp chopped cilantro. Mix well. Garnish with the remaining chopped cilantro and finely chopped onion. Serve with raita and pappad.