A flavorful and spicy rice dish from Mumbai, made with a mix of vegetables and aromatic spices.
A flavorful and spicy rice dish from Mumbai, made with a mix of vegetables and aromatic spices.
Ingredients
For the Pulao
- 3cupscooked basmati rice
- 2tbspbutter or oil
- 1tspcumin seeds
- 1piecemedium onion, finely chopped
- 1piecegreen chili, finely chopped (optional)
- 1tspginger-garlic paste
- 2piecemedium tomatoes, finely chopped
- 1/2cupfinely chopped bell peppers (capsicum)
- 1/2cupboiled green peas
- 1/2cupboiled and cubed carrots
- 1/2cupboiled and cubed potatoes
- 1/4cupchopped coriander leaves (cilantro)
Spices
- 2tsppav bhaji masala
- 1/2tspturmeric powder
- 1/2tspred chili powder
- Salt to taste
For Garnishing
- Lemon wedges
- Extra butter
- Fresh coriander leaves
How to make Mumbai’s Famous Tava Pulao
Prepare the Tava Base
Heat a large tava or a regular pan on medium heat.
Add butter and let it melt.
Add cumin seeds and let them crackle.
Sauté the Aromatics
Add the chopped onion and green chili. Sauté until the onion turns translucent.
Stir in the ginger-garlic paste and cook until the raw smell disappears.
Cook the Tomatoes and Vegetables
Add the chopped tomatoes and cook until they become soft and mushy.
Add bell peppers, boiled peas, carrots, and potatoes. Mix well and cook for 2-3 minutes.
Add Spices
Sprinkle pav bhaji masala, turmeric powder, red chili powder, and salt.
Mix thoroughly, ensuring the spices coat the vegetables evenly.
Add the Rice
Add the cooked rice to the pan and gently mix to combine it with the vegetable mixture. Be careful not to break the rice grains.
Cook for 2-3 minutes, allowing the flavors to blend.
Finishing Touch
Stir in chopped coriander leaves and an extra dollop of butter for added richness.
Serve Hot
Serve the Tava Pulao hot with lemon wedges on the side. Garnish with fresh coriander leaves for a final touch.
Tips & Tricks
Use day-old rice for the best texture. Freshly cooked rice can become mushy.
Adjust the spice levels to suit your taste.
Add other veggies like cauliflower or beans for extra nutrition.
FAQS
Can I use leftover rice for this Tava Pulao recipe?
Yes, using leftover cooked basmati rice is a great option for Tava Pulao as it helps to prevent the rice from becoming mushy during cooking.
What can I substitute for pav bhaji masala if I don't have it?
If you don't have pav bhaji masala, you can create a similar flavor by using a mix of garam masala, coriander powder, and a pinch of cumin powder.
Is it possible to make Tava Pulao vegetarian?
Yes, Tava Pulao is naturally vegetarian as it is made with a variety of vegetables and spices. Just ensure that the butter or oil you use is vegetarian.
How can I adjust the spiciness of the Tava Pulao?
You can adjust the spiciness by adding more or fewer green chilies, or by reducing the amount of red chili powder used in the recipe.
What can I serve with Tava Pulao?
Tava Pulao is typically served with lemon wedges and can be accompanied by raita (yogurt dip) or a side salad for a complete meal.
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Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure. Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...
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