Wednesday, May 5, 2010

Tawa Pulao

I found this yummy yummy pulao recipe from another site.  It was a great find and goes well with some cool raita or dahi (yogurt).  It was the perfect recipe because I already had all the veggies cut up from making mexican pizzas!  This is my slight variation from the one on Chef in You

Tawa Pulao
Serves 4

  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 2 inch ginger, grated
  • 4-6 minced garlic garlic
  • 1 large onion, chopped
  • 1/2 red green bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3-4 large tomatoes, chopped finely
  • 1/4 tsp turmeric powder
  • 1 tbsp Pav Bhaji masala (or more to taste)
  • 1/2 cup green peas, frozen (if using fresh, boil it before hand)
  • 1 cup baby spinach chopped
  • 2-3 green chillies (optionals)
  • ~2-1/2 cups cooked rice (leftovers work great)
  • 1 cup cooked garbanzo beans
  • fresh cilantro leaves for garnish, as needed
  1. Heat oil over medium heat. Add cumin and fennel.  When aromatic, add onions, ginger, garlic, chillies along with salt.  Cook for a few minutes.
  2. Add the chopped tomatoes, garbanzo beans and bell peppers with a few tablespoons of water.  Add spices and cook for a few minutes until water comes out of tomatoes.  Simmer until tomatoes are cooked.
  3. Add the spinach and peas and cook for ~2 minutes until spinach wilts.  Once done, add rice and cilantro.  Mix and cook for another 2-3 minutes.

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