Tawa Pulao with Raita (Home-Style)
40 minutes
1 read
About Tawa Pulao with Raita (Home-Style)
A Mumbai-style street food favourite made at home. Fluffy rice is tossed on a hot tawa with vegetables and a warm pav bhaji masala for a spicy, savoury flavour.A cool cucumber raita on the side balances the heat, and it uses just 2 teaspoons of oil and ghee in total.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Rice
- 1/2 cup Basmati rice Washed and drained
- 3/4 cup Water
- 1/4 tsp Salt
For the Tawa Pulao
- 1 tsp Oil
- 1 tsp Ghee
- 1/2 tsp Cumin seeds
- 1 Onion Medium, finely chopped
- 1 tsp Ginger garlic paste
- 1 Green chilli Finely chopped
- 1 Tomato Medium, finely chopped
- 1/3 cup Carrot Finely diced
- 1/3 cup Green peas Fresh or frozen
- 1/3 cup Capsicum Finely diced
- 1/3 cup Cauliflower Small florets
- 1 tsp Pav bhaji masala
- 1/2 tsp Salt Or as required
- 1 tsp Lemon juice
- 2 tbsp Fresh coriander leaves Finely chopped
For the Raita
- 3/4 cup Curd Thick, whisked until smooth
- 1/2 cup Cucumber Finely diced
- 1/4 tsp Cumin powder Roasted
- 1/8 tsp Salt Or to taste
- 1 tbsp Fresh coriander leaves Finely chopped
Instructions
Cooking the Rice
- Bring the water and 1/4 teaspoon salt to a boil in a pot. Add the rice, cover and cook on low heat for 12 minutes until the water is absorbed. Spread the rice on a plate and let it cool and dry out. Leftover cooked rice also works, about 1 1/2 cups.
Making the Pulao
- Heat the oil and ghee on a large tawa or wide pan over medium heat. Add the cumin seeds and let them splutter. Add the onion and cook for 4 minutes until soft.
- Add the ginger garlic paste and green chilli and cook for 1 minute. Add the tomato and cook for 3 minutes until mushy. Add the pav bhaji masala and stir for 30 seconds.
- Add the carrot, peas, capsicum, cauliflower and 2 tablespoons of water. Cover and cook for 6 to 7 minutes, stirring occasionally, until the vegetables are tender.
- Add the rice and salt and mix gently. Sprinkle the lemon juice and coriander over the top and cook for 2 minutes, tossing gently, until everything is hot.
Making the Raita
- Whisk the curd until smooth. Stir in the cucumber, cumin powder, salt and coriander. Chill until ready to serve.
Recipe Notes
Good To Know
Cooking the rice separately and letting it cool keeps the grains separate when tossed on the tawa. Finely cut vegetables cook quickly and spread evenly through the rice.How to Use in the Meal Plan
Serve half of the pulao, about 1 1/4 cups, with about 2/3 cup of the raita as your dinner. This is a weekday recipe and takes about 40 minutes.Expert Tips
Day-old rice works best. If using freshly cooked rice, spread it out for 10 minutes first. Toss gently so the grains do not break. Pav bhaji masala is quite spicy, so reduce the red chilli in the recipe if you prefer it milder.Serving Suggestion
Serve warm with the chilled raita and a squeeze of lemon.Storage Instructions
Cool and refrigerate within 1 hour of cooking. Eat within 24 hours and reheat until steaming hot. Store the raita separately.Related Posts You May Like
Recipe Nutrition
Calories: 378kcalCarbohydrates: 58gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 6mgSodium: 1134mgPotassium: 573mgFiber: 7gSugar: 9gVitamin A: 5114IUVitamin C: 68mgCalcium: 182mgIron: 3mg
