Tawa Pulao
Recipe GLPRe9fc723eb1c4a0
A vibrant Indian street-food style fried rice cooked on a griddle (tawa). Fluffy basmati rice is tossed with sautéed aromatics, roasted spices, tender vegetables, and a zesty blend of pav bhaji masala and chili powder. Finished with fresh lemon juice and a pat of butter, this colorful rice dish is fragrant, satisfying, and perfect as a light main course or hearty side.
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Ingredients
1 tablespoon Oil
2 tablespoons Butter
1 teaspoon Cumin seeds
½ teaspoon Ginger paste
½ teaspoon Garlic paste
3 Green chilies, finely chopped
½ cup Onions, finely chopped
to taste Salt
½ cup Green pepper (capsicum), chopped
1¼ cups Tomatoes, finely chopped
¼ cup Water
¼ teaspoon Turmeric powder
2 teaspoons Red chili powder
4 teaspoons Pav bhaji masala
½ cup Carrot, chopped
½ cup Green peas
3 cups Cooked rice
1 tablespoon Lemon juice
Directions
Prepare the peas and carrots: Place the green peas and chopped carrot in a microwave-safe bowl. Add a pinch of salt and approximately 2 tablespoons of water. Cover the bowl and microwave on high for 3–4 minutes until the vegetables are tender. (If using fresh peas instead of frozen, add 1–2 minutes to the cooking time. Alternatively, you can boil, pressure cook, or steam them.) Once cooked, drain and set aside.
Heat the pan: In a large pan or griddle (tawa), heat the oil and butter together over medium heat until the butter melts and the mixture is hot.
Toast the cumin: Add the cumin seeds to the hot oil and butter. Let them sizzle for a few seconds to release their fragrance.
Sauté aromatics: Add the ginger paste, garlic paste, and chopped green chilies. Sauté for about 1 minute, stirring constantly, until fragrant.
Cook the onions: Add the finely chopped onions and a pinch of salt. Sauté over medium heat for 5–6 minutes, stirring frequently, until the onions turn light golden brown in color.
Add the peppers and tomatoes: Mix in the chopped green pepper and finely chopped tomatoes. Stir well to combine.
Cook the vegetables: Pour in the ¼ cup of water. This will help the tomatoes cook faster and break down. Let the mixture simmer for 2–3 minutes.
Add the spices: Sprinkle in the turmeric powder, red chili powder, and pav bhaji masala. Mix thoroughly to distribute the spices evenly.
Cook until ready: Continue cooking over medium heat for 4–5 minutes, stirring occasionally, until the tomatoes become very soft and mushy, and the oil starts to separate and coat the sides of the pan.
Add the cooked vegetables: Fold in the cooked peas and carrots. Mix gently and cook for 2 minutes to heat through.
Fold in the rice: Add the cooked rice to the pan. Using a gentle folding motion, mix everything together carefully to avoid breaking the rice grains. Cook for another 2 minutes, stirring gently, until the rice is heated through and all ingredients are well combined.
Finish the dish: Remove the pan from heat. Squeeze the fresh lemon juice over the rice and mix gently. Taste and adjust salt if needed.
Serve: Transfer the tawa pulao to a serving dish. Top with a pat of butter if desired. Serve hot as an appetizer, light main course, or side dish.
