A very famous Mumbai street food that has found its way inside every Indian Household. This is either prepared as a evening tiffin or for dinner.
This recipe is an excellent idea to manage the leftovers at home. This recipe was conceptualized by one of the street side food vendor , when he had excess Bhaaji left over , so he added a cup of cooked basmati rice and mixed them. This became a hit and hence has been called as tawa pulao because it is prepared directly on the Tawa . Unlike other pulaos where you add the raw rice to the masalas directly and cook them together , this needs the rice to be cooked before hand.
If you have excess rice remaining from the previous day , you can make bhaaji and mix it with the rice or if you have excess bhaaji remaining , cook the rice and add it to the masala and mix.
A very easy and tasty dish that even bachelors and bachelorettes living away from home can make and enjoy.
Here I’m going to show you the preparation from scratch. From cooking the rice to making the masala and mix it and serving.
An excellent accompaniment with this is Onion raitha and Jeera Paapad.
- Wash and soak the Basmati rice for 15 minutes and keep it aside.
- Meanwhile ,peel and chop potatoes and carrot. In a microwaveable bowl add the chopped veggies along with this add a handful of frozen green peas. Add water until the veggies submerge. Keep it in the microwave and cook it for 15 minutes.
- Finely chop the onions and tomatoes. Cut the bell peppers length wise and keep this aside.
- Now discard the water in the rice and add 2 and half cups of water ( use the same cup that you use to measure the rice) . Add little salt and few drops of sesame oil. Cook this in electric rice cooker . It’ll exactly take about 30 minutes for the rice to cook.
- Take a wok / kadaai , keep it on medium heat , add ghee , oil and butter. Crackle the cumin / jeera. Add the chopped tomatoes along with ginger garlic paste. Saute this until aromatic.
- Then add the tomatoes and bell peppers and all the powder ingredients.(turmeric , red chilly powder , coriander-cumin powder and Mumbai Pav-bhaaji masala powder). Saute this until the veggies are cooked and the butter should leave on its sides.
- Now add the cooked vegetables , i.e, potato , carrot and green peas with its stock. Add required amount of salt and saute this for about 4 minutes until they all combine and take the flavor. Add the cooked basmati rice and mix it with the masala.
- After mixing in the rice , switch off the stove garnish coriander leaves and add 1 generous dollop of butter and close this rice with the lid. The butter will melt and it will enhance the taste of the pulao.
- Serve this hot with onion raitha and jeera pappad.
While mixing the rice make sure that you do not mash the rice. For the pulao the rice should be seperated.
While cooking the rice we add sesame oil , because it does not allow the rice to stick to each other , salt is added to it just enhance the flavor.
A mixture of ghee and oil is added with the butter because , if you add the butter directly to hot wok , it’ll burn and form a soot at the bottom , hence to avoid this oil and ghee is added.