Mumbai Style Tawa Pulao

Ingredients

• 3 cups Basmati rice (cooked and cooled)
• 2 tablespoons Butter
• 1 teaspoon Cumin seeds
• 1 large Onion (finely chopped)
• 1 tablespoon Ginger-garlic paste
• 0.5 cup Bell pepper (capsicum), chopped
• 2 medium Tomatoes (chopped)
• 0.25 cup Green peas (boiled)
• 2 tablespoons Pav Bhaji Masala
• 1 teaspoon Red chili powder
• 2 tablespoons Fresh coriander leaves
• 1 tablespoon Lemon juice

Instructions

1. 1

   Heat butter on a large flat griddle (tawa) or a wide pan over medium heat.

2. 2

   Add cumin seeds; once they sizzle, add the chopped onions and sauté until translucent.

3. 3

   Stir in the ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. 4

   Add the chopped tomatoes and salt, cooking until they soften and become mushy.

5. 5

   Add the bell peppers and boiled peas, sautéing for 2-3 minutes while keeping the peppers slightly crunchy.

6. 6

   Mix in the pav bhaji masala and red chili powder, splashing a little water to prevent the spices from burning.

7. 7

   Add the cooked rice and gently toss to ensure every grain is coated with the masala without breaking the rice.

8. 8

   Garnish with fresh coriander and a squeeze of lemon juice before serving hot.