Mumbai Style Tawa Pulao | मुंबई स्टाइल तवा पलाओ | Chef Sanjyot Keer

Wash the basmati rice really well & soak it for 15-20 minutes.

Add water into a large stock pot & bring it to a roaring boil & add the salt & turmeric powder.

Drain the water from the soaked rice & add the rice into the stock pot to par boil for 3-4 minutes, stirring regularly.

Once par boiled, strain the rice using a sieve & fluff it up with a fork. Let it cool down.

To make the red chilli garlic paste, blend the soaked Kashmiri red chillies, garlic, green chillies & water into a fine paste.

Heat a tawa on high flame, add butter, oil & cumin seeds, and stir well.

Add sliced onions & cook until light golden brown.

Add all remaining vegetables & stir well.

Add powdered spices, salt & red chilli garlic paste, stir well & add hot water, cooking for 2-3 minutes over high flame.

Add the boiled basmati rice, garam masala, kasuri methi, fresh coriander & lemon juice, stir well & sprinkle fresh coriander on top.

For the red garlic chutney, heat a tawa, add butter, oil, cumin seeds, kashmiri red chilli powder, pav bhaji masala, cumin powder & stir well.

Add the remaining red chilli garlic paste, salt, black salt & stir well.

Add hot water as required & cook the chutney for 7-8 minutes or until oil separates.

Equipment Needed

Spice Level:

Dietary