Basmati rice - 4 cups of cooked rice
Oil - 1 tbsp
Butter - 3 tbsps
Cumin seeds - 1/2 tsp
Ginger - 1/2 tsp, grated
Garlic - 2 cloves, finely minced
Green chilis - 1-2, finely chopped
Onions - 1, medium, finely sliced
Tomatoes - 2, medium, finely chopped
Carrots - 1/2 cup, blanched in hot water for 5-6 mts (cut into round disks or 1" length strips)
Capsicum - 1/3 cup (chopped into 1/2" length strips)
Cauliflower - 1/2 cup, cut into small florets and boiled in hot water for 5-6 mts - optional
Potato - 1, small, peeled, cut into 1" lenght strips and boiled
Green peas - 1/4 cup, boiled
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp, Kashmiri
Pav Bhaji Masala - 1 1/4 tbsps (or a heaped tbsp)
White pepper powder - pinch
Salt to taste
Lemon juice - 1 tbsp
Coriander leaves - 1/4 cup, chopped and packed
In a flat wide griddle or tawa, heat oil and butter. Once hot, add cumin seeds and allow to splutter.
Add the chopped onions and green chilies and saute for 2-3 mts. Add the minced ginger and garlic, mix and saute for 3 mts.
Add the chopped capsicum and saute for a mt. Add the chopped tomatoes and half of the coriander leaves and saute for 6-8 mts or till oil separates and becomes mushy.
Add red chili powder, white pepper powder, pav bhaji masala and half of the salt and mix well. Allow the flavors to meld for a mt or two.
Add the blanched cauliflower, carrots, boiled potatoes and mix well. Add a few tbsps of water and cook on low-medium flame for 7-8 mts till the flavors meld. Add the green peas and mix well.
Add the cooked rice and mix well. Adjust salt and mix the rice carefully such that rice grains do not break. Add the lemon juice and chopped coriander leaves and mix well. Turn off flame.
Remove to a serving bowl and serve warm with any raita of your choice or yogurt.
The cooked rice should be not be mushy. Each grain should be separate.
You can use 3/4 tsp ginger garlic paste instead of minced/grated ginger and garlic.
For a more spicy tawa pulao, increase the quantity of pav bhaji masala by 1/2 tsp.