Tawa Pulav

Some times left overs can be the limelight of a dish. Some thing about left over rice makes the consistency of this pulav so much better and here is what I do to make it extra special. This recipe will make you want to make it over and over again.


This recipe will serve 3-4 people

Ingredients:

• 1tbsp butter

• 1tbsp vegetable oil

• 1tbsp cumin seeds

• 1 tbsp fennel seeds

• 2 inch ginger, grated

• 2-3 cloves of garlic, minced

• 1 large potato, diced

• 1 carrot, diced

• 1/2 large onion, diced

• 1/2 large green and red bellpepper each, diced

• 1 large tomatoes, diced finely

• 1/4 tsp turmeric powder

• 1tbsp Pav Bhaji masala (I added about 1 1/2 tbsp)

• 1tbsp red chili powder (use according to taste)

• 1/2 tbsp of paprika

• 1/4 tsp each clove & cinnamon powder

• 1/2 cup green peas, frozen (if using fresh, boil before hand)

• 1-2 green chilies (or as desired)

• About 2-3 cups cooked rice (leftover rice works great, if you cook the rice ahead of time the consistency and texture of the Pulav will come nicer)

• Fresh cilantro leaves to garnish, as desired

• Salt to taste

Method:

1. Heat the butter and oil in a pan (You can either use all butter or all oil for the recipe). 
2. Add the cumin and fennel seeds, when aromatic, add onions, ginger, garlic, chili along with salt and let it cook till the onions become tender. 
3. Add the clove & cinnamon powder along with potatoes and carrots. Let the veggies become a little tender.  
4. Add the chopped tomatoes & bell peppers. Cook in high heat for a few minutes until water starts oozing out of the tomatoes, and then reduce the heat & add the peas.
5. Add the remaining spices and mix well. 
6. Add the rice and cilantro. 
7. Give it a toss and cook for another 2-3 minutes.    

I serve the Pulav with Vagareli Chaas (Buttermilk) along with some Papad.