Tawa Pulao - Easy one pot meal

I came to know about this recipe from this blog.  This pulao is named so because it is prepared in the same tawa as pav bhaji. This is a popular mumbai street food. This dish is prepared using pav bhaji masala and hence it totally has a different flavour from the regular biriyani or pulao. I modified the original recipe to suit our family' s taste. A simple raita will be sufficient to pair with this. This recipe can also be prepared with left over rice.

Tawa Pulao Recipe

Serves  :  3 people

Ingredients

• Raw rice or Basmati rice  -  1 cup
• Fresh or frozen green peas  -  1/4 cup
• Carrot - 2 medium sized
• Beans  -  10 to 12
• Capsicum  -  1 small
• Onion  -  2 small sized
• Tomato  -  1 medium sized or 2 small sized
• Spring onion  -  little (optional)
• Ginger  -  1 small piece
• Garlic  -  2 to 3 big pods
• Pav Bhaji masala  -  2 tsp
• Red chilli powder  -  1 tsp
• Butter  -  2 tbsp
• Cumin seeds  -  1.5 tsp
• Salt  -  as required
• Coriander leaves  -  for garnishing

Method

• Wash and cook rice in such a way that the rice grains are separate. You can also soak rice for 20 to 30 minutes and cook with less water and for less number of whistles.
• Clean and finely chop the carrot, beans, capsicum, white and green part of spring onion and tomato. Wash the green peas and keep it ready.
• Pressure cook carrot,beans and peas for 1 whistle with little salt and water.
• Slice the onions lengthwise. 
• Grind garlic and ginger into a fine a paste by adding little water.
• In a pan, add butter and once the butter starts to melt, add cumin seeds.
• Once the cumin seeds crackle, add the onion.
• Once onion turns transparent, add ginger garlic paste.
• Once the raw smell of ginger garlic paste leaves, add tomato and stir well. 
• Add pav bhaji masala and red chilli powder with required salt and fry till oil separates.
• Add chopped capsicum and fry well. The capsicum has to be crunchy, so do not saute for a long time.
• Add the cooked carrot, beans and green peas and give a quick stir.
• Add the cooked rice to this and fluff it gently so that the rice doesn't become mushy. Check for salt and add if required. Cook for another 2 - 3 minutes so that everything blends well.
• Garnish with coriander leaves and switch off the stove.
• Serve with raita or pappad/vadam.

Notes

• You can use a combination of vegetables - carrot, peas, beans, potato, capsicum. I forgot to add capsicum and instead added spring onion. So include vegetables based on their availability and your preference.
• Add salt carefully in the recipe, as we are adding salt both while cooking vegetables and while preparing the dish also.
• Finely chopped ginger and garlic can be added in place of ginger garlic paste or you can also use ready made ginger garlic paste.
• Instead of using only butter you can use a combination of butter and oil.
• Instead of pressure cooking the vegetables, we can also cook them by adding water during the frying process.
• The original recipe calls for adding lemon juice at the end but I didn't add. If adding, add about 1 to 2 tsp lemon juice.