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Mumbai Masala Pulao | मसाला पुलाव | Mumbai Style Tawa Pulao
Tawa Pulao Is a tasty spicy pulao which is said to have originated in the streets of Mumbai. As such this Mumbai Masala Pulao is a very popular Mumbai Street Food. This Masala Pulao is quick and easy to make and has a unique taste. You can add or reduce the vegetables to suit your taste and convenience. This is an awesome lunchbox recipe and can also be made when you are short of time and want to rustle up a quick meal. Ingredients:
2 cups basmati rice (a cup is 250 ml in our recipes) 250 grams bell peppers chopped 250 grams carrots chopped 250 grams potatoes washed, peeled and diced small 300 grams / 4 medium-sized onions 400 grams / 4 big tomatoes 4 tbsp butter 1/4 tsp turmeric powder 2 tbsp red chill garlic chutney (If you don’t have it, use Kashmiri red chilli powder instead.) 2 tbsp pav bhaji masala 2 tsp dry mango powder salt as per taste 2 tsp peeled and chopped ginger 2 tbsp cloves of garlic finely chopped coriander leaves chopped as desired 3 green chillies chopped green peas peeled 75 grams 2 tbsp dry fenugreek leaves/ kasoori methi 1 tsp cumin seeds juice of half of a big lemon
Wash and soak the basmati rice in water for at least 20 minutes Heat a heavy-bottomed skillet. When it is hot, add butter. DO not allow the butter to melt. Add in cumin seeds Add chopped onions with 5 seconds. There is no need to brown the cumin seeds. Stir until onion changes colour slightly. Now, add chopped ginger, green chillies and garlic cloves. Stir for half a minute. Add in chopped potatoes. We are adding potatoes first, as it will take more time to get cooked. Stir for two minutes and add turmeric powder and then chopped tomatoes. Mix well and stir for a minute. Add a little water and stir for two minutes. Cover and cook for five minutes on low flame. After 5 minutes open the lid. Tomatoes and potatoes are cooked and water has dried up. Now, add the rest o the vegetables one by one and mix well and stir for 2 minutes. Add salt, dry fenugreek leaves, pav bhaji masala, dry mango powder, red chilli garlic chutney / red chilli powder Mix well and stir for a minute. Cover and cook for two minutes while checking intermittently to add a little water if needed.so that t does not stick to the bottom. After 2 minutes remove the lid. The vegetables are now cooked and have absorbed the spices well. Now, add the basmati chawal which we had soaked in water and drained. Add some butter to the rice immediately. Remember to cook pulao in saturated fat like butter or ghee Gently stir the rice and vegetables for 2 minutes, ensuring that the rice does not break. Add 4 cups of water and lemon juice. Add coriander leaves. On a very low flame, cover and cook for 7 minutes. After 7 minutes, remove the lid. You can see that the pulao is cooked, well, almost and water has dried up. Switch off the flame. But don’t serve now. Cover and keep aside for at least 10 minutes as basmati rice gets cooked in its own heat. After 10 minutes, rice is cooked well, yet the grains are not sticking together. Our yummy perfect masala pulao is all ready to be served. Serve it as is, or with pickle, papad or curd or raita.