Tawa Pulao
by Tanvi Parikh
Macros
- Total calories
- 321
- Protein
- 6 g
- Carbs
- 21 g
- Fat
- 5 g
- Fiber
- 3 g
- Sugar
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 1196 mg
- Potassium
- 174 mg
- Vitamin A
- 375 IU
- Vitamin C
- 37 mg
- Calcium
- 45 mg
- Iron
- 2 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 14 mg
- Zinc
- 0 mg
Serves 1
Ingredients
- ¼ cup Basmati Rice (uncooked)
- 2 Kashmiri Red Chillies (non-spicy kind)
- 2 Garlic (cloves, minced)
- 1 tsp Avocado Oil (neutral cooking oil)
- ½ tsp Cumin Seed
- ¼ cup Red Onion (small onion, 1/2 of medium, thinly sliced)
- 1 tsp Ginger Garlic Paste (fresh or store-bought)
- ¼ Green Bell Pepper (of medium or half of a small)
- ¼ cup Diced Tomatoes (half of roma tomato, diced)
- ¼ tsp Turmeric
- ½ tsp Pav Bhaji Masala (Everest or MDH)
- ½ tsp Sea Salt (to taste)
- 1 pinch Kasuri Methi (added flavor, optional)
- 1 tsp Lemon Juice
Steps
Chili-garlic paste: Take a bowl and add whole dried Kashmiri red chilies to it and then pour hot boiling water over it. Let it soak for around 30 minutes.
Rinse the basmati rice in a bowl until water turns clear and then soak it in 1 cups of water for around 10 minutes.
Bring a pot of water to boil on medium-high heat. Add few drops of oil to it. Once it comes to a boil, add the soaked and drained rice to it.
Cook the rice until it's cooked but remember to not overcook it ~ approx 7-8 minutes cooking time here.
Once the rice is cooked, drain it using a strainer. Let it cool for few minutes and then fluff using a fork. Let the rice cool down before you use it in the pulao.
Drain the water from the chilies. Add the de-seeded chilies to a blender along with garlic cloves and some water. Pulse everything until you have a thick chili-garlic paste. Set this aside.
Heat oil in a pan and add cumin seeds to it. Once the seeds sizzle, then add the sliced onions to it.
Set heat to medium-high, and cook the onions for 2 minutes until they are translucent. Then add the ginger-garlic paste and cook for 1 minute.
Add a portion of prepared chili-garlic paste (1 tsp should be good else the pulao will get very spicy)
Add all the vegetables- sliced green pepper, tomatoes. Stir and cook the veggies for 2 minutes on medium-high heat.
Add all the powdered spices along with a splash of water to avoid the burning of spices.
Add the prepared rice and carefully mix it all up to avoid mushing the rice.
Add kasuri methi, lemon juice and season as needed! Serve hot!
Tips
- Red Chilli Type: Please do not use regular whole red chilies in place of Kashmiri red chilies. You need Kashmiri red chilies for color and they are also not extremely spicy.