0 0
Tawa Pulao

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For Chilli Paste
kashmiri) - 6-8nos Dry red chillies
5nos Garlic cloves
1tsp Cumin
Garam masala - ½ tsp
Pav Bhaji Masala - ½ tsp
a dash Water
For rice
1 cup Basmati rice (soaked)
2lt Water
Salt
½ tsp Turmeric
For masala
1tbsp Oil
2tbsp Butter
1tsp Cumin
Green chilli slit - 3no
1tsp Ginger chopped
3tbsp Onion chopped
Cabbage chopped - 3tbsp
Capsicum chopped - 3tbsp
Green peas (boiled) - ¼ cup
Potato boiled & diced - ½ cup
Tomato chopped - ½ cup
Pao bhaji masala - 1½ tbsp
Garam masala - ½ tsp
Coriander powder - 2tsp
Salt
Chilli paste - 2tbsp
a dash Water
Boiled rice - 4cups
Chopped coriander - handful
Butter (optional) 1tbsp
Extra Shots- Leftover rice kebabs
Leftover tawa pulao - 1 cup
Potato (boiled & mashed) - ½ cup
Coriander chopped - handful
Salt
Onion chopped - 2tbsp
Bread crumbs - ¼ cup
for deep frying Oil

Tawa Pulao

Tawa Pulao Recipe | मुंबई स्टाइल तवा पुलाओ की रेसिपी | Chef Kunal Kapur

Features:
  • Suitable for vegetarian
Cuisine:
  • Serves 2
  • Medium

Ingredients

  • For Chilli Paste

  • For rice

  • For masala

  • Extra Shots- Leftover rice kebabs

Directions

Share

Serve with laccha onion, lemon, chilli paste, papad and raita.

Steps

1
Done

For the chilli paste soak the dried and deseeded chillies in hot water for an hour. Grind all the ingredients for chilli paste together and keep aside.

2
Done

For the rice wash and soak the rice for half hour. Drain water and add the rice to boiling water along with salt and turmeric. Boil the the rice till it is just done, drain the water and keep the rice separately. Cool the rice and then use it.

3
Done

Heat a pan, add oil and butter. Sprinkle cumin seeds and once they splutter add green chilli slit and chopped ginger. Sauté for a min and then add chopped onions, capsicum, tomato, peas, potato and cook them for 2mins. Sprinkle coriander powder and pao bhaji masala, give a quick stir and then add the chilli paste. Cook the chilli paste till it leaves oil from the sides.

4
Done

Add the boiled and cooled rice, chopped coriander and lemon juice. Carefully lift and mix the rice. Add a dash of ghee or butter if you like.

5
Done

Serve it hot with some chilli paste, onions, papad and raita.

6
Done

Extra Shots- Leftover rice kebabs

Mix everything together and mash them up with hands. Shape them into round patties. Dunk them in some more bread crumbs to coat the outside. Now heat oil and deep fry till golden brown. Serve it hot with Chilli paste.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

previous
Soyabean Ke Kebab | Soya Sattu Kebab
next
DIY tips for making Holi colours at home chemical free
previous
Soyabean Ke Kebab | Soya Sattu Kebab
next
DIY tips for making Holi colours at home chemical free

Add Your Comment