Mumbai’s favourite roadside snack loved by all. A delicious pulao that’s filling and appeases hunger pangs.
- 21/2 to 3 cups cooked rice (preferably basmati.Cook by open pot method, that’l give fluffy rice)
- 3 tbsp oil
- 1 to 11/2 tbsp garlic very finely chopped
- 1 finely chopped green chilly
- 1/8 tsp turmeric powder
- 3 tsp kashmiri red chilli powder ( adjust to taste)
- 2 to 3 tsp pav bhaji masala (as per choice)
- 2 finely chopped onions
- 1 small finely chopped capsicum
- 1 tomato chopped fine
- 1/4 cup blanched green peas
- 2 to 3 tbsp butter
- Salt to taste
- Coriander leaves to garnish
- Heat oil in a nonstick/ ceramic pan or large nonstick tawa. Add onions and saute on medium flame till light pink.
- Add finely chopped garlic, green chilly,saute,then add turmeric powder, kashmiri chilli powder and saute for 2 to 3 min.
- Add capsicum, tomatoes, mix well, add pav bhaji masala and saute well. Then add rice , green peas, salt and chopped coriander leaves and toss gently for another minute. Leave butter from all sides and sprinkle some pav bhaji masala and mix well.
- Garnish with coriander leaves. Serve hot with tomato onion raita.
Tomato onion raita
Raitas are accompaniments that go very well with rice dishes as well rotis.
- 1 medium sized onion chopped fine
- 1 medium sized tomato chopped fine
- 2 cups curds
- 2 green chillies chopped fine
- Sugar to taste
- Salt to taste
- Coriander leaves finely chopped to garnish
- In a mixing bowl, whisk curds and add chopped onion, tomato, green chillies, sugar and salt. Mix well. Transfer to a serving bowl.
- Garnish with coriander leaves. Serve chilled.
- Always use fresh curds to make raita.
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