Mumbai style Tawa Pulao

Serves 2

For Chilli Paste

Dry Red chilli (kashmiri) – 6-8nos

Garlic cloves – 5nos

Cumin – 1tsp

Garam masala – ½ tsp

Pav Bhaji Masala – ½ tsp

Water – a dash

For rice

Basmati rice – 1cup

Water – 2lt

Salt

Turmeric – ½ tsp

For masala

Oil – 1tbsp

Butter – 2tbsp

Cumin – 1tsp

Green chilli slit – 3no

Ginger chopped – 1tsp

Onion chopped – 3tbsp

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

Water – a dash

Boiled rice – 4cups

Chopped coriander – handful

Butter (optional)  1tbsp

Accompaniments

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

Method

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.

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.

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.

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.

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

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

Oil – for deep frying

Method

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.