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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, November 13, 2008

Mumbai Tawa Pulao


1) 350 gms Finely Chopped Mixed Vegetables -
Onion, Carrot, Garlic, Cabbage,
Green Peas, Green Chillies,

2) 3 tsp Mint leaves & Coriander Leaves -
Finely Chopped

3) 1/2 Cup spices - Cinnamon, Cardamom, Bay leaf, Clove, Mono Sodium Glutamate, Red Chilly Powder, Dhaniya Powder, Jeera Powder, Amchoor Powder, Turmeric Powder,
Pepper Powder - All Ground Together in a Grinder.
4) Juice of one lime, 5) 3 Cups Basmati Rice, 6) Pure Ghee and
7) Salt


Boil rice in one litre water with salt, lime juice and two table spoon ghee. Once rice is done, drain excess water and keep it aside.

In a deep pan, pour two table spoon of ghee, fry the garlic till it becomes brown and till the ghee absorbs the garlic's flavour. Then add onion and fry till golden brown. Finally add all the other vegetables too and stir for two minutes. Then add the ground spices and 1 1/2 cup of water. Cook the vegetables till the gravy is reduced to half.

In the same pan, spread a layer of mint and coriander leaf on top of the vegetables. Then spread the next layer with boiled rice. Sprinkle 1/2 tea spoon of turmeric and saffron powder over the rice and pour a generous amount of warm ghee over the rice.

Seal the pan with a heavy lid. Place on a hot tawa and cook further till steam begins to come out from the sides of the lid.
Once you take it off the tawa, open the lid and mix lightly.

Serve hot with Raita.

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