I am a big fan of street food. I truly believe that there is some magic to it that is not there in the restaurant-served foods. This rice recipe was so quick to put together. We just need to have all the ingredients lined up, so everything can go inside the very hot pan right after one another. Also, it is important to make this dish in a Tawa or a very wide pan and cook over very high heat. This allows the incorporation of a nice smoky taste into the dish. I used bell pepper, carrot, and peas to make this pulav. You could add any vegetable of your choice. Make sure to parboil the vegetables before you add them in. Preparation time – 15 minsCooking time – 30 min plus the time taken to cook riceDifficulty level – easy
Ingredients to make Tawa Pulao – Serves 3 or 4
Basmati rice – 1 cup Onion – 1 (finely chopped) Bell pepper – 1 or ½ cup (finely chopped) Carrot – 1 or ½ cup (finely chopped) Peas – ¼ cup Tomatoes – 2 (finely chopped) Pav bhaji Masala – 1 tbsp Red chili powder – 1 tsp Amchur powder/ dry mango powder – 1 tsp Salt – to taste Butter/oil – 2 tbsp Lime/lemon juice- 2 tbsp Cilantro – to garnish
Procedure –
Cook the rice with the required water. Make sure that the grains are intact and do not turn mushy. Spread it on a wide plate and let it cool down.
Parboil carrots and peas and keep aside.
In a wide pan or a tawa, heat the oil/butter. Add the chopped onions and fry on high heat until golden.
Now move the sautéed onions to a side of the pan and add the chopped bell pepper. Fry until golden brown.
Move this along the side and then add tomatoes. Fry for a few minutes until it turns mushy.
Now add the parboiled carrot and peas and mix well. Add all the dry masala powders and salt and mix well.
Cook covered for about 5 minutes or until the oil starts oozing out of the sides of the pan.
Add the cooked rice to the masala and mix carefully without breaking the rice.
At the end add the lemon/lime juice and garnish with cilantro.
Serve hot with raita!
More Street Foods
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