Name: Tawa Pulao Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 8-10 whole dry Kashmiri red chilies (do not replace with regular red chilies); 5-6 large garlic cloves; 2-3 tablespoons water; 1 cup basmati rice (195 grams, sella basmati preferred or 3 cups cooked rice); Few drops of oil (for boiling rice); 2 tablespoons butter (preferably Amul salted butter); 1 tablespoon oil (15 ml, any oil of choice); 1 teaspoon cumin seeds; 1 medium red onion (sliced); 2 teaspoons ginger garlic paste; 1 medium green pepper (thinly sliced); 3/4 cup cabbage (sliced); 1 large tomato (quartered); 1/4 cup green peas (frozen and boiled for 10 minutes beforehand); 1 medium potato (boiled and cubed); 1/4 teaspoon turmeric powder; 2 teaspoons pav bhaji masala (add extra 1 teaspoon if needed); 3/4 teaspoon salt (or to taste); 2 teaspoons kasuri methi (dried fenugreek leaves, crushed); 2 tablespoons chopped cilantro; 1/2 lemon (juice of)

Ingredients

8-10 whole dry Kashmiri red chilies (do not replace with regular red chilies)

5-6 large garlic cloves

1 cup basmati rice (195 grams, sella basmati rice recommended or 3 cups cooked rice)

2 tablespoons butter (Amul salted butter recommended)

1 tablespoon oil (15 ml, any oil of choice)

1 teaspoon cumin seeds

1 medium red onion (sliced)

2 teaspoons ginger garlic paste

1 medium green pepper (thinly sliced)

3/4 cup cabbage (sliced)

1 large tomato (quartered)

1/4 cup green peas (frozen, boiled for 10 minutes beforehand)

1 medium potato (boiled and cubed)

1/4 teaspoon turmeric

2 teaspoons pav bhaji masala (add 1 teaspoon extra if needed and to taste)

3/4 teaspoon salt (or to taste)

2 teaspoons kasuri methi (dried fenugreek leaves)

2 tablespoons chopped cilantro

1/2 lemon (juice of)

Instructions

Step 1: Soak the whole dry Kashmiri red chilies in a bowl by pouring hot boiling water over them. Let them soak for about 30 minutes while you rinse and soak the rice and prepare the vegetables.

Step 2: Rinse the basmati rice until the water runs clear, then soak it in 3 cups of water for 15 to 20 minutes. Drain the soaked water using a strainer.

Step 3: Bring a pot of water to boil on medium-high heat, add a few drops of oil, and then add the soaked rice. Cook until the rice is done but not mushy (about 10 minutes for sella basmati). Drain and fluff the rice with a fork, then let it cool.

Step 4: Drain the soaked chilies, remove their seeds, and add them to a blender along with 5-6 garlic cloves and about 2-3 tablespoons of water. Blend to form a thick chili-garlic paste and set aside.

Step 5: Heat a pan or large tawa and melt 2 tablespoons of butter with 1 tablespoon of oil. Add cumin seeds and wait for them to sizzle, then add the sliced onions.

Step 6: Cook onions on medium-high heat for 2 minutes until translucent. Add ginger-garlic paste and cook for 1 minute.

Step 7: Add 1 tablespoon plus 1 teaspoon of the chili-garlic paste (or more to taste) and cook for 1 minute.

Step 8: Add all the vegetables: green pepper, cabbage, tomatoes, boiled peas, and boiled cubed potatoes. Stir and cook on medium-high for 2 minutes.

Step 9: Sprinkle in turmeric, pav bhaji masala, and salt. Add about 2 tablespoons of water to prevent sticking and cook the spices with the vegetables for 1-2 minutes.

Step 10: Add the cooled cooked rice to the pan and mix well with the vegetable and spice mixture until evenly combined.

Step 11: Garnish with crushed kasuri methi, chopped cilantro, and squeeze fresh lemon juice over the top. Optionally, add a pat of butter before serving.

Tips & Variations

Use Kashmiri red chilies for their mild heat and vibrant color; regular red chilies will overpower the dish with heat.

Adjust the amount of chili-garlic paste to suit your spice preference.

Butter adds richness, but you can increase oil for a lighter version.

Serve with cooling raita or yogurt to balance the spices.

Vegetables can be varied or increased according to what you have on hand.

FAQs

Can I use regular red chilies instead of Kashmiri red chilies?

Kashmiri red chilies are preferred for their mild heat and deep red color. Using regular red chilies will increase the spiciness significantly and may alter the flavor balance. It’s best to stick with Kashmiri chilies for an authentic taste.

Can I use cooked rice instead of raw basmati rice?

Yes, you can use 3 cups of cooked rice instead of raw rice. Just add it in step 10 when mixing with the vegetables and spices, skipping the rice cooking steps.