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Tawa Pulao (Mumbai Fashion) | Dassana’s Veg Recipes

Tawa pulao recipe with video and step-by-step photographs. Tawa pulao is a well-liked Mumbai avenue meals of rice and greens sauteed along with pav bhaji masala and different spices-herbs. It’s a fashionable and attractive rice recipe that you simply simply make with leftover rice.

tawa pulao recipe

Tawa pulao because the title suggests is made on Tawa/tava – a flat concave formed pan utilized in Indian cooking for making chapatis, roasting in addition to shallow frying.

The road aspect distributors use an enormous Tawa they usually make pav bhaji, masala pav, tawa paneer masala and tawa pulao on this enormous tawa. For residence cooks, this recipe could be made in a frying pan and even in a kadai (wok).

This tawa pulao recipe is fast to make in case you have leftover rice. You additionally have to steam or prepare dinner the veggies beforehand. Often, I make a not so spicy model, however you possibly can spice the pulao as per your style buds simply by rising the amount of purple chili powder.

You will want Pav bhaji masala to make this pulao. Often, I purchase pav bhaji masala and the Indian manufacturers which I’ve used are MDH, everest and badshah. I discover all of them alright.

Tawa pulao goes greatest with yogurt, raita or an onion-lemon salad. Additionally accompany a roasted papad and a lemon or mango pickle by the aspect.

Step-by-Step Information

The best way to make Tawa Pulao

Cooking rice

1. Rinse 1 cup basmati rice a few instances in water until it runs away from starch.

Then add the rice in a pot or pan together with 4 cups of water. Additionally add salt to style and a couple of to three drops of oil.

Cook dinner the rice until the grains are tender and softened. The rice grains must be separate but utterly cooked. You can too prepare dinner the rice till al dente, should you desire.

cooking rice

2. Drain the rice in a colander. Please do learn the recipe card particulars under on cooking the rice. Let the rice cool utterly earlier than you add it to the veggies.

drain the water from rice

3. Soften 2 tablespoons of butter in a pan and saute ½ teaspoon of cumin seeds until they crackle on low warmth.

saute cumin

4. Add chopped onions (1 medium onion – 50 grams) and saute the onions stirring usually until translucent.

add onions and saute them

5. Add ginger garlic paste (½ inch ginger + 2-3 garlic), made right into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste).

Saute for just a few seconds or until their uncooked aroma goes away. The ginger-garlic paste needs to be sauteed effectively. In any other case, the uncooked aroma is felt even later and may not go effectively with some people.

add ginger garlic paste and saute them

6. Add 2 giant chopped tomatoes (150 grams tomatoes) and 1 medium chopped inexperienced bell pepper (capsicum).

adding tomatoes and capsicum

7. Add 2 teaspoon pav bhaji masala powder, ¼ teaspoon purple chili powder and ¼ teaspoon turmeric powder.

Keep in mind to make use of a extremely good model of pav bhaji masala because it is without doubt one of the key ingredient within the recipe. The flavour and style profile of tava pulao largely will depend on the form of pav bhaji masala that you’ll use.

You can too select so as to add do-it-yourself pav bhaji masala powder.

adding pav bhaji masala and spices

8. Stir and saute until you see the butter leaving the perimeters of the pan. About 6 to 7 minutes on a low warmth. Even when the bell pepper has a slight crunch, they style good.

The tomatoes will even develop into mushy and soften as you see within the picture under.

add veggies and saute them

9. Add the chopped steamed cooked veggies – ½ cup peas, 1 small to medium chopped carrot, 1 medium potato and salt as required.

You’ll be able to even add french beans, child corn, broccoli and cauliflower.

Optionally you possibly can skip including these boiled or steamed greens.

added steamed veggies

10. Stir to combine. Then add the drained cooked rice.

cooked rice added

11. Stir and blend gently and uniformly.

mix tawa pulao

12. Garnish tawa pulao with chopped coriander leaves and drizzled with just a few drops of lemon juice (½ teaspoon).

Serve tawa pulao sizzling or heat with onion-lemon salad or yogurt or onion tomato raita accompanied with roasted papad and pickle.

tawa pulao recipe

Extra tasty pulao varieties

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tawa pulao garnished with coriander leaves and served on a white plate with a spoon kept on the right side.

Tawa Pulao

Tawa pulao is a well-liked Mumbai avenue meals of rice and greens sauteed along with pav bhaji masala and different spices-herbs.

Prep Time 45 minutes

Cook dinner Time 15 minutes

Whole Time 1 hr

different substances for tawa pulao

Stop your display screen from going darkish whereas making the recipe

cooking rice

  • Rinse the rice grains until the water runs away from starch. Rinsing for some time, you’ll come to a stage when the water will develop into clear through the rinse. If there’s starch within the water, then the rice turns into sticky.

  • Soak the rice in sufficient water for 20-Half-hour. Drain after which add the rice to a pot.

  • Pour 4 cups of water within the rice. Add salt and few drops of oil.

  • Stir. Cowl and prepare dinner the rice until the rice grains are cooked effectively.

  • The rice grains must be separate additionally cooked effectively.

  • If the water begins to froth pushing the lid, then take away the lid or partly cowl the pot with lid and prepare dinner the rice.

  • Don’t prepare dinner the rice an excessive amount of or make them mushy. This may spoil the feel of the pulao.

  • In a strainer, add the cooked rice and let all of the water drain away.

  • Gently fluff the rice with a fork.

  • As soon as all of the steam has handed from the rice, cowl the rice with a lid in order that the rice grains on high don’t dry out.

  • Let the rice cool and you may proceed with the remainder of the recipe.

making tawa pulao

  • Steam the carrot, potato and inexperienced peas until all of them are cooked effectively in a steamer, pan or stress cooker.

  • Peel and chop the carrot and potatoes. Preserve apart.

  • In a pan or kadai/wok soften the butter. Add the cumin and fry them until they get browned.

  • Add the finely chopped onions and saute until translucent.

  • Add the ginger garlic paste and saute until the uncooked aroma goes away.

  • Then add the finely chopped tomatoes and bell pepper (capsicum).

  • Stir and add all of the spice powders – turmeric, purple chili powder and pav bhaji masala.

  • Stir once more and saute the entire combination until you see butter releasing from the perimeters.

  • Add the chopped potato, carrot and peas. Sprinkle salt and stir.

  • Add the cooked basmati rice and gently combine the veggies with the rice.

  • Garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.

  • Serve tava pulao sizzling with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.

  • This recipe can be made in a frying pan and even in a kadai (wok).

Diet Information

Tawa Pulao

Quantity Per Serving

Energy 400 Energy from Fats 81

% Every day Worth*

Fats 9g14%

Saturated Fats 5g31%

Ldl cholesterol 20mg7%

Sodium 1667mg72%

Potassium 700mg20%

Carbohydrates 69g23%

Fiber 6g25%

Sugar 5g6%

Protein 9g18%

Vitamin A 4430IU89%

Vitamin C 59.2mg72%

Calcium 74mg7%

Iron 3.8mg21%

* % Every day Values are based mostly on a 2000 calorie food plan.

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This Tawa Pulao Put up from the weblog archives, first printed in Might 2014 has been republished and up to date on December 2022.

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