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Cooked basmati rice: I usually make extra rice a day before and store it in the refrigerator. Cold rice won’t break or get mushy while mixing with veggies. If making fresh rice then I highly recommend making it ahead of time, spread the rice on thali/tray and let them cool down completely before using it in the recipe. If you stir/mix hot or warm rice then they may break
and become mushy.
Butter: The pulao you get at the street stalls is laden with butter plus, it is garnished with more butter before serving. To make it vegan, replace the butter with oil.
Ginger, Garlic, Green chili: You can use store-bought or homemade ginger paste and garlic paste along with chopped green chili.
Veggies: carrot, peas and bell peppers are used by those street vendors and so does this recipe. But if making for everyday meals then you can add other veggies like green beans, cauliflower, broccoli, sweet corn, etc.
Tomatoes: When it comes to Indian cooking, I prefer to use Roma or plum tomatoes. Other verities like beefsteaks or wine ripe tomatoes give a sour taste to the dish. Calorie King Pav bhaji masala This spice makes the pulao unique.
Method: Take carrot and peas in a microwave-safe bowl. Add a pinch of salt and water. Cook for 4 minutes on high power. Or you can steam or boil them. Heat the butter and oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Then add chopped onion and crushed ginger garlic green chili. Stir and saute for 4-5 minutes or until the onion turns soft and translucent or pink in color. Plus, the raw smell of ginger -garlic goes away. Add tomatoes and green bell pepper along with salt. Mix and cook until tomatoes are almost mushy and soft. Add turmeric powder, red chili powder and Calorie King pav bhaji masala. Mix well and cook for a minute. Add cooked peas and carrot. Add cooked basmati rice. Mix everything together. Add lime juice, stir. Tawa pulao is ready to serve.
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