Tawa Pulao – or Making Pulao in a frying Pan
Dhaba recipes are nothing but ordinary dishes that can be made at home. What make them special at the Dhaba is the speed at which the tasty stuff is dished out, some secret ingredient that gives the taste that cannot be duplicated at home, and remarkably tasting the same every time the dish is tasted. Mind you it also appeals to a variety of tasters with different taste buds.
Trying to crack the mystery with Tawa Pulao
Tawa Pulao a Mumbai favorite at the Dhaba, is making Vegetable Pulao in quick time with minimum fuss in a frying pan. At the Dhaba, a large round flat concave shaped pan is used to make Pav Bhaji, Masala Pav and Tawa Pulao. At home you need the same shaped smaller version Tawa, generally used to cook chappatis, roast or do shallow frying or a frying pan. Surprised? Let us see how it is done.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]What you will need:-
Preparing the rice
Rice – 1 cup (250ml) Basmati or long grained
Oil – 2 to 3 drops
salt – slight
Cook this rice beforehand in 4 cups of water (1 litre). Keep aside.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_column_text]Tawa masala
Green bell pepper / Capsicum (medium) – 1 medium nicely chopped
Tomatoes – 2 (large – 150 gm) chopped
Onion – 1 (medium – 50 gm) chopped
Carrot – 1 small to medium chopped
Potato – 1 medium chopped
Peas – ½ cup (fresh or frozen)
lemon juice – ½ tsp
Ginger – ½ inch piece + garlic – 2 or 3 , mashed together in a paste in mortar pestle
Ginger Paste – 1 tsp
Red chilli powder – ¼ tsp
Turmeric powder – ¼ tsp
Pav Bhaji Masala – 2 tsp or as required.
Cumin seeds or Jeera – ½ tsp
butter or oil or mix of both – 2 tbsp
a few chopped coriander leaves (dhania patta) or parsley
salt to taste[/vc_column_text][/vc_column][vc_column width="1/2"][vc_gallery type="image_grid" interval="3" images="9436,9437,9439,9438,9440,9443,9446,9445" onclick="link_image" custom_links_target="_self"][/vc_column][/vc_row][vc_row][vc_column width="1/2"][vc_single_image image="9449" img_link_target="_self" img_size="602*800"][/vc_column][vc_column width="1/2"][vc_column_text]
Preparing Tawa Pulao
- Steam the carrot, potato and green peas till all of them are cooked well in a steamer, pan or pressure cooker.
- Peel and chop the carrot and potatoes. Keep aside.
- In a pan or kadai/wok melt the butter. Add the cumin, fry them till they get brown.
- Add the finely chopped onions and saute till they get translucent.
- Add the ginger garlic paste and saute till the raw aroma goes away.
- Then add the finely chopped tomatoes and capsicum/bell pepper.
- Stir and add all the spice powders - turmeric, red chili powder and pav bhaji masala.
- Stir again and saute the whole mixture till you see butter releasing from the sides.
- Add the chopped potato, carrot and peas. Sprinkle salt and stir.
- Add the cooked basmati rice and gently mix the veggies with the rice.
- Garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.
- Serve tava pulao hot with anything of your choice – raita, papad, pickle
A few points to note
- The rice can be prepared beforehand and even left over rice if available would do fine. The important point to note is that the rice particles must not be sticking to each other like in a paste.
- The vegetables if boiled and kept ready would hasten matters.
- Based on taste, things like salt, red chilli powder, pavbhaji masala can be varied.
- Pavbhaji masala can be prepared but nowadays there are readymade masalas available from
- Everest / Badshah / MDH.
- Tawa pulao goes best with additions like yogurt (plain, onion tomato, cucumber raita), salad (onion lemon, cucumber), roasted papad, mango pickle etc.
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