A spicy treat of cooked rice with veggies in butter and Pav Bhaji masala. Mumbai's another favourite street food after Pav Bhaji and Vada Pav. Wholesome and delicious Learn how to make Mumbai's famous Tawa Pulao
In a wide pan/kadhai/tawa heat, heat oil and 1 Tbsp of butter, add cumin seeds, when the seeds crackle add the ginger-garlic and green chilli paste. Saute for a minute till the raw smell garlic goes away.
Add onions and saute till these start turning light brown. Add finely chopped capsicum and saute for another 2-3 minutes. Add veggies and saute for 1-2 minutes.
Add tomato puree. Add pav bhaji masala and 2-3 tbsp water, mix. We want the crunch in the veggies so don't cook for too long.
Add cooked rice, mix well but gently. Add a generous dollop of butter and green capsicum if you want more crunch(optional), cook tawa rice in butter for 2-3 minutes.
Before serving squeeze some lemon and have it any raita of your choice.
You can french beans, cauliflower or boiled potatoes. Peas, beans can be boiled for a while in the water, before adding to the pulao. I have used frozen peas and corn, so I kept these in warm water for a while and then added directly.
If are making steamed rice for pulao, keep cooked the rice in the refrigerator once it cools down, this will prevent sticking of rice grains. Don't overcook the rice, take off from the flame when it is just done. The grains should not be very soft but little grainy when pressed between index finger and thumb.
You can add chopped tomatoes instead of tomato puree. Add tomatoes after onion and capsicum and add other veggies after the tomatoes are soft and cooked.
Butter adds on to the flavor of Tawa Pulao, you can avoid it if following a low-fat diet or are vegan.
Tawa Pulao is gluten-free and can be consumed by those who have gluten allergies.