Tawa Pulav

Tawa pulav is a one pot Indian meal and is a very common street food in India. Unlike the biryani and other pulav varieties, this dish does not require any grinding of masala paste. It is a quick and easy to do recipe and requires simple ingredients which are readily available in every Indian house. The rice and the vegetables are tossed and cooked along with the readily available spice powders. The dominant spice powder in this dish is the pav bhaji masala powder which is a blend of different spices. This recipe is very simple and can be easily prepared by even beginners. It is a perfect dish to pack for lunch boxes. For this recipe, I just followed the food blog ‘Dassana’s Veg Recipes’ (with subtle changes).

Here is the link to the original recipe.

https://www.vegrecipesofindia.com/tawa-pulao-recipe-pulao-recipes/ by Dassana Amit.

Preparation Time: 20 -30 minutes

Servings: 2 people

Ingredients:

Basmati rice	1/2 cup
Oil	2 tablespoon
Ghee or butter	2 tablespoon
Jeera	1 tsp
Onion	1 (medium size)
Ginger /garlic paste	1 tsp
Tomato	1 (medium size)
Turmeric powder	1/2 tsp
Chilli powder	1/4 tsp
Pav bhaji masala	1 tsp
Mixed vegetables (Beans, carrot, peas, potato, cauliflower, potato, capsicum)	1 cup
Salt	to taste
Coriander leaves (finely chopped)	to garnish
Lime or Lemon	1

Method:

1. Wash and soak the basmati rice for about 20 minutes. Drain the water. In a heavy bottom pot, add the rice and enough water. Add 1/2 tsp oil and cook until the rice is well done. Drain the water. Alternatively, pressure cook the rice (rice: water ratio = 1: 2).
2. Wash the vegetables and cut in into small cubes. Cut the vegetables in such a way that all of them are in same shape.
3. In a pot, add all the sliced mixed vegetables, add some water and cook until all the vegetables are soft. Drain the water and keep it aside.
4. In a heavy bottom pan, add 2 tablespoon oil and 2 tablespoon ghee or butter. Add jeera.
5. When the jeera starts sizzling, add ginger/garlic paste. Sauté for a minute or so until the raw smell of ginger and garlic goes off. Now add the sliced onions and cook until it is transparent.
6. Now add the tomatoes, reduce the flame, stir the contents of the pan, close with the lid. Stir every now and then. Cook until the tomatoes are mushy. This process takes roughly about 2 minutes.
7. Now add turmeric powder, chilli powder and pan bhaji masala. The stove should be in low flame while adding all the masala since it can get burnt. Add little bit of water ( say 1 tablespoon if necessary) if it is too dry. Just stir for 30 seconds or so.
8. Now add the cooked vegetables to this masala paste. Stir well so that all the masala is vegetables are coated with the masala. Add salt.
9. Now add the cooked rice and mix well. Cook on very low flame and stir well so that rice absorbs and blends with the masala paste. Close with a lid and cook for a minute or so stirring every now and then.
10. Garnish with coriander leaves.
11. Squeeze a lime or lemon on top.
12. Serve with raita.