Tawa Pulao

Cook along · 15 steps

Method

1. 1

   Wash 1 cup basmati rice 2-3 times. Drain and soak for 15-20 minutes.

2. 2

   Boil 4 cups water with ½ tsp salt. Add drained rice. Cook on medium flame until 85% done (do not fully cook — about 15-20 minutes).

3. 3

   Strain rice and let cool completely (15-20 minutes). Cool rice prevents mushy pulao.

4. 4

   In a separate pot, boil water. Add 2 boiled potatoes and ½ cup peas. Cook until 90% done (about 10 minutes). Strain.

   

5. 5

   Heat 2 tbsp butter with 1 tbsp oil (oil prevents butter from burning).

6. 6

   Add 1 chopped green chili and 1 tsp chopped ginger. Sauté.

7. 7

   Add chopped capsicum. Sauté on medium flame for 1 minute.

8. 8

   Add 3 chopped tomatoes, ½ tsp salt, and 2 tbsp coriander leaves. Mix well.

   

9. 9

   Add ½ tsp pav bhaji masala. Cook on low flame until vegetables soften.

10. 10

    Add 1 tsp pav bhaji masala and 1 tsp red chili powder. Fry on low flame for 1 minute.

11. 11

    Add boiled vegetables. Mix well.

12. 12

    Add the cooled rice. Mix gently so grains don't break.

    

13. 13

    Cook on low flame for 2 minutes. Add 1 tbsp lemon juice.

14. 14

    Garnish with coriander leaves.

15. 15

    Serve with curd or raita. Offer to Thakurji with Tulsi leaves.