Tawa Pulao

1. 1
   prep

   Cook and cool the rice ahead of time.

   Cook basmati rice until each grain is separate and not mushy. Spread on a plate to cool completely. Day-old rice works best for stir-frying.

   TIPSpread hot rice on a wide tray and refrigerate for 30 minutes — cold rice won't clump on the tawa.
2. 2
   saute · ~5 min

   Sauté the cumin and aromatics.

   1.Heat butter and oil together on a tawa or wide pan over medium-high heat.

   2.Add cumin seeds and let them crackle for 30 seconds.

   3.Add chopped onions and sauté until soft and translucent, about 3–4 minutes.

   4.Add ginger-garlic paste and slit green chilies; sauté until the raw smell disappears, about 1 minute.
3. 3
   saute · ~4 min

   Cook the tomatoes and bell pepper.

   1.Add chopped tomatoes and cook until they soften and start releasing their juices, about 2 minutes.

   2.Add chopped bell pepper and sauté for 2 minutes — keep them slightly crunchy.

   3.Add green peas and toss everything well.

   TIPDon't overcook the bell pepper; a little crunch contrasts nicely with the soft rice.
4. 4
   saute · ~1 min

   Bloom the spices.

   Sprinkle pav bhaji masala, red chili powder, turmeric powder, and salt over the vegetable mixture. Stir continuously for 1 minute to toast the spices without burning.

   TIPKeep the heat medium. Burnt pav bhaji masala turns bitter and ruins the pulao.
5. 5
   mix · ~5 min

   Toss the rice and finish.

   1.Add the cooled rice to the tawa. Gently toss and fold using two spatulas until all grains are evenly coated with the masala.

   2.Spread the rice across the tawa and press down lightly. Let it sit untouched for 1–2 minutes to get a slightly crisp bottom layer.

   3.Squeeze fresh lemon juice over the top and toss once more.

   TIPUse a folding motion, not a stirring one — this keeps the grains intact and fluffy.
6. 6
   garnish

   Garnish with fresh coriander leaves and serve hot.

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