Recipe for Tawa Pulao
25 Minutes | by Rachana Chedda
A spicy and tangy rice recipe popularly available at all your favourite fast food joints.
2 Cups Basmati Rice (cooked)
1 Teaspoon Cumin Seeds (Jeera)
½ Cup Onions (Pyaaz) (finely chopped)
1½ Teaspoons Ginger garlic paste
½ Cup Carrots (गाजर) (finely chopped and boiled)
½ Green Peas (Matar) (finely chopped and boiled)
1 Tablespoon Pav Bhaji Masala
¼ Teaspoon Turmeric Powder
1½ Teaspoons Red Chili Powder
3 Tablespoons Coriander Leaves (finely chopped)
2 Tablespoons Oil
Salt to taste
Heat oil in a deep non-stick pan, add cumin seeds.
When the seeds crackle, add onions and cook on a medium flame till they turn translucent.
Add ginger garlic paste and saute.
Add the tomatoes, mix well and cook on a medium flame for 1 - 2 minutes or till they are soft, while stirring occassionally.
Add the green peas and carrots, mix well and cook on a medium flame for a minute, while stirring occassionally.
Add pav bhaji masala, turmeric powder, red chili powder and salt, mix well and cook on a medium flame for a minute.
Add the cooked rice, mix well such that each grain is properly coated with the masala and cook on a medium flame for 2 - 3 minutes.
Garnish with coriander leaves and serve with curd or raita.
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