Mumbai Chi Tawa Pulao

 

Ingredients:

For Red Chili Paste
Soaked 7-8 Kashmiri red chili- Soak for approximately 30 minutes.
For chili, just get the one which provides more flavor and color & comparatively less spicy.
10-12 Big Garlic cloves.

Garlic Water
1 tbsp of minced garlic in few tbspn water.

For Tawa Pulao
1 Large Onion
4 Medium sized tomato
2 Medium sized bell pepper
2 Tbsp minced garlic
1 peeled & diced potato
1 peeled & diced carrot
1/2 cup green peas
2 Tbspn Pav Bhaji Masala ( Try to get this from India Maharashtra/Mumbai local or Everest Brand)
1/2 tspn Kashmiri Red chili powder
4 Tbspn Butter
2 Tbpsn Oil
1/2 tspn jeera
3 cups Basmati Rice

 

Method:

• Soak the rice for 20 mins. Bring water to boil, add 1 tbspn oil and add the rice. Cook it and cautiously cook until 90% done. 

• Blend soaked red chilies, garlic cloves and set aside.

• Add 1 tbspn minced garlic to few tbspn water and bring it to boil, drain the water and keep it aside, we will use the garlic water later.

• Heat butter and oil in a pan. 

• Blend soaked red chilies, garlic cloves and keep it aside.

• Heat butter and oil in a pan.

• Sauté cumin seeds, chopped onions, minced garlic for a minute or two.

• Add chopped tomato, red chili powder, all other vegetables and let it cook for few mins in low flame.

• Add pav bhaji masala, chili garlic paste and let it cook for few more minute till the vegetables are cooked.

• Now add cooked rice, garlic water, salt and toss well. 

• Enjoy it while its hot with raita.

Notes:

*An alternative to the chili paste is a store bought chili garlic sauce
*The rice can also be made in a rice cooker.