Introduction:

 

Ah, the aromatic symphony of sizzling spices and fluffy rice on a bustling tawa (griddle). It transports me back to the bustling streets of Mumbai, where every corner seems to hold a culinary treasure. It was during one such adventure that I stumbled upon the magical realm of Tawa Pulao. As I savored each spoonful of this flavorful dish, I couldn't help but marvel at its versatility and simplicity. Little did I know, it would become a staple in my culinary repertoire, perfect for hurried weekday lunches or cozy dinner gatherings with friends. Join me on a journey through the vibrant streets of India as we explore the nuances of this delectable rice delicacy.

 

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Recipe of Navratan Pulav

 

Ingredients:

 

For Rice:

• 1 cup Basmati Rice, soaked
• 2 tbsp Oil
• 2 tbsp Ghee
• 1 cup Sliced Onion
• 5-6 Cloves
• 2-3 Black Cardamom
• 1 tsp Shahi Jeera (caraway seeds)
• 2-3 Bay Leaves
• 1/2 tsp Black Pepper
• 1 tbsp Ginger-Garlic Paste
• 1/2 tbsp Fennel Powder (saunf powder)
• 1 tsp Sabji Masala
• 1 tbsp Salt
• 1/2 tsp Turmeric Powder
• 1/2 cup Cauliflower Florets
• 1/2 cup Diced Carrot
• 1/2 cup French Beans
• 1/2 cup Green Peas
• 1 cup Milk
• 1 cup Water
• 9-10 strands Saffron (kesar)
• 2 tbsp Pomegranate Seeds
• 1 tbsp Khoya
• Silver Warq for garnish
• 3-4 Almonds
• 2-3 Walnuts
• 8-9 Pistachios
• 6-7 Cashew Nuts
• 8-9 Black Raisins
• 4-5 Dry Cherries

 

 

Method:

 

1. Heat oil and ghee in a pan. Fry cashews, black raisins, almonds, walnuts, pistachios, and dry cherries until golden brown. Set aside for garnishing.

2. In the same pan, add sliced onions. Cook until light brown, then remove some for garnishing later.

3. In the same pan, add cloves, black cardamom, bay leaves, shahi jeera, and black pepper. Add water to avoid burning.

4. Add ginger-garlic paste, fennel powder, sabji masala, salt, and turmeric powder. Mix well.

5. Add cauliflower florets, diced carrots, French beans, green peas, and sauté.

6. Pour in milk, water, and saffron. Add soaked rice and cook covered for 12-15 minutes on medium flame.

7. Once done, garnish with fried dry fruits, khoya, fried onion, and silver vark.

 

 

Recipe of Tawa Pulao

 

Ingredients:

 

• 2 tbsp Oil
• 2 tbsp Butter
• 1 tsp Cumin Seeds
• 1/2 tsp Asafoetida (heeng)
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Turmeric Powder
• 1 tbsp Red Chili Paste
• 1 tsp Kashmiri Chili Powder
• 1 Tomato, chopped
• 1 tsp Amchoor Powder (dry mango powder)
• 1 tsp Pav Bhaji Masala Powder
• 1 tsp Garam Masala Powder
• 1 tsp Kasoori Methi (dried fenugreek leaves)
• 1 tsp Cumin Powder
• 1 tbsp Butter
• 1 tsp Salt
• 1 Capsicum, diced
• 1 Onion, diced
• 1/2 cup Blanched Green Beans
• 1/2 cup Blanched Carrot
• 1/2 cup Blanched Green Peas
• 1/2 cup Boiled and diced Potato
• 1/4 cup Chopped Coriander Leaves
• 3 cups Boiled Rice (Drainage Method)
• 2 tbsp Butter

 

 

Method:

 

1. Heat oil and butter in a pan. Add cumin seeds and asafoetida.

2. Add ginger-garlic paste, turmeric powder, and red chili paste. Cook a little.

3. Add Kashmiri chili powder, chopped tomato, and cook till mashed.

4. Add amchoor powder, pav bhaji masala, and garam masala. Cook a bit.

5. Add kasoori methi and garam masala with chopped coriander.

6. Add butter, then all the vegetables. Cook for a while.

7. Add boiled rice and mix thoroughly, adding a splash of water if needed.

8. Add chopped coriander and butter for a quick dum. Serve hot.

 

 

Recipe of Aloo Gobhi Ki Tehri

 

Ingredients:

 

For Tehri:

• 1 tbsp Ghee
• 1 tsp Black Peppercorns
• 1 tsp Cumin Seeds
• 2-3 Bay Leaves
• 1 cup Sliced Onions
• 1 tbsp Ginger-Garlic Paste
• 1 tsp Turmeric Powder
• 1 tbsp Water
• 1 cup diced Potatoes
• 1 cup Cauliflower Florets
• Salt to taste
• 1 glass Rice, soaked for 1 hour
• 1 & 1/2 glass Water

For Chutney:

• 1/2 cup chopped Onions
• 1/2 cup Blanched and deskinned Tomatoes
• Chopped Green Chillies
• Chopped Coriander Leaves
• 1 tbsp Lemon Juice
• 1 tsp Red Chilli Powder
• Salt to taste

For Barista:

• 2 tbsp Ghee
• 1/2 cup sliced Onions

 

 

Method:

 

1. In a pan, heat ghee. Add whole spices and sauté. Add onions and cook till brown.

2. Make a paste of ginger-garlic paste, turmeric powder, and water. Add to onions and cook till fragrant.

3. Add potatoes, cauliflower, and salt. Stir well.

4. Add soaked rice and water. Cover and cook on low flame.

5. Once water is absorbed and rice is cooked, add barista and ghee from the top. Cover and let rest.

6. For chutney, mix all ingredients and mash.

7. For barista, fry onions in ghee until golden brown.

 

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About the Recipe:

 

Tawa Pulao is a quintessential street food delicacy hailing from the bustling lanes of Mumbai, India. What sets it apart is its delightful medley of spices, vegetables, and fragrant basmati rice, all cooked to perfection on a tawa (griddle). This dish is a testament to the rich tapestry of Indian cuisine, where every bite tells a story of tradition and innovation. Whether enjoyed as a quick weekday meal or served as a star attraction at festive gatherings, Tawa Pulao never fails to captivate the senses with its tantalizing aroma and robust flavors.

 

 

Cooking Tips:

 

1. Perfectly Cooked Rice: Rinse the basmati rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
2. Tempering Spices: Ensure the spices are tempered just right to release their aromatic oils, enhancing the overall flavor of the dish.
3. Vegetable Selection: Customize your Tawa Pulao with a variety of vegetables like bell peppers, carrots, peas, and cauliflower for added texture and flavor.
4. Balancing Flavors: Adjust the seasoning with salt, chili powder, and garam masala to achieve the perfect balance of sweet, spicy, and tangy flavors.
5. Garnishing: Elevate the visual appeal of your Tawa Pulao with a sprinkle of fresh cilantro, fried onions, and a squeeze of lemon juice before serving.

 

 

Pairing Guide:

 

• Beverage: Pair Tawa Pulao with a refreshing glass of lassi or a tangy chaas (buttermilk) to complement its robust flavors.
• Side Dish: Serve with a side of cooling cucumber raita or spicy pickle to add depth to the meal.
• Accompaniments: Crispy papadums and crunchy salad make excellent accompaniments, adding texture and contrast to the dish.

 

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Frequently Asked Questions about Tawa Pulao:

 

1. What is Tawa Pulao?
   • Tawa Pulao is a popular Indian street food dish made with fragrant basmati rice, mixed vegetables, and a medley of spices, cooked on a griddle.
2. Can I use any rice for Tawa Pulao?
   • While basmati rice is traditionally used for its aromatic flavor and fluffy texture, you can use any long-grain rice as a substitute.
3. How do I ensure my Tawa Pulao is not mushy?
   • Avoid overcooking the rice and ensure the vegetables are sautéed just until tender to prevent the dish from becoming mushy.
4. Can I make Tawa Pulao in advance?
   • Yes, you can prepare the Tawa Pulao in advance and reheat it before serving. Just ensure it's stored in an airtight container in the refrigerator.
5. Is Tawa Pulao spicy?
   • The level of spiciness in Tawa Pulao can be adjusted according to personal preference by varying the amount of chili powder and green chilies used.
6. Can I add meat to Tawa Pulao?
   • While Tawa Pulao is traditionally vegetarian, you can add cooked chicken, shrimp, or paneer for a protein-rich variation.
7. What is the difference between Tawa Pulao and Vegetable Pulao?
   • Tawa Pulao is cooked on a griddle with a unique blend of spices, giving it a distinct flavor profile, whereas Vegetable Pulao is typically cooked in a pot with whole spices.
8. Is Tawa Pulao gluten-free?
   • Yes, Tawa Pulao is gluten-free as long as all the ingredients used are free from gluten contamination.
9. Can I skip any vegetables in Tawa Pulao?
   • You can customize Tawa Pulao by adding or omitting vegetables according to your preference and seasonal availability.
10. What can I substitute for pav bhaji masala in Tawa Pulao?
    • If pav bhaji masala is not available, you can use garam masala or a blend of ground coriander, cumin, and red chili powder as a substitute.

 

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