Cook Book

TawaPulaoRecipe
Let’s start step by step tawapulao recipe:
1. Cook 1 cup basmati rice first in 4 cups of water to which some salt and 2 to 3 drops of oil are added the rice
should be cooked well and the grains should be separate.
2. Drain the rice in a colander let the rice cool completely before you add to the veggies.
3. Melt 2 tbsp butter in a pan and saute ½ tsp cumin till they get browned.
4. Add chopped onions (1 medium onion – 50 gms) and saute till translucent.
5. Add ginger garlic paste (½ inch ginger/adrak + 2-3 garlic/lahsun , made into a paste in a mortar-pestle or 1
tspginger garlic paste)sauté till their raw aroma goes away the ginger-garlic paste has to be sautéed well
otherwise the raw aroma is felt even later and might not go well with some folks.
6. Add 2 large chopped tomatoes (150 gms tomatoes) and 1 medium chopped capsicum (green bell pepper).
7. Add 2 tsp pavbhaji masala, ¼ tsp red chili powder and ¼ tsp turmeric powder/haldi.
8. Stir and sauté till you see the butter leaving sides of the pan about 6 to 7 mins on a low flame even if the
capsicum has a slight crunch, they taste good.
9. Add the chopped steamed veggies – ½ cup peas/matar, 1 small to medium chopped carrot, 1 medium potato (you
can even add french beans and cauliflower) and salt.
10. Stir and then add the drained cooked rice.
11. Stir and mix gently and uniformly.
12. Garnish tawa pulao with chopped coriander leaves and drizzled with a few drops of lemon juice (½ tsp). serve
tawa pulao with onion-lemon salad or yogurt or onion tomato raita accompanied with roasted papad and pickle.
Nutrient Value:
Carbohydrate - 47 %
Protein - 40 %
Iron - 1.9 %