Healthy Tawa Pulao is an Indian dish prepared from rice along with various spices and vegetables. All the spices and masala blend with rice, making the rice flavorful. Spices play an important role in this recipe and so it is somewhat spicy. It actually also depend on you that how much spicy food you like to eat.
How to make delicious Healthy Tawa Pulao
The vegetables and ghee used helps in balancing the spices and moreover it makes the dish more colorful and appealing. Along with rice we are eating vegetables too, thus making the dish tasty and healthy. I have tried to add many vegetables to make the dish healthy.
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Of all the vegetables used remember that capsicum is the most important ingredient never to miss out. Capsicum gives that peppery taste to the rice which no spice can give, so don’t skip capsicum. Other vegetables can be of your choices.
Use colorful vegetables like capsicum, peas, carrot, beans, cauliflower, potato, tomato which helps in making the dish colorful and appealing.
Tawa pulao is a famous dish in street food. The joy and fun for enjoying tawa pulao is to eat it from street food corner. The rice and vegetables cooked on those huge tawa has a distinct taste and flavor.
But still we can try cooking tawa pulao at home and it too comes out to be delicious.
Try my other rice recipes Masala Masoor Rice, Spicy Rice or Pulao, Tomato Rice, Veg Pulao.
Ingredients:
- Cooked rice – 2½ cups
- Potato – 1 small (diced)
- Chopped Cauliflower – 1 cup
- Diced capsicum – 1 no
- Finely chopped carrot – ½ cup
- Sweet corn – ½ cup
- Chopped mushroom – 1 cup
- Sliced tomato – 1 small
- Fresh ginger garlic paste – 2 tsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tsp
- Garam masala/kala masala – 2 to 3 tsp
- Coriander powder – 1 tsp
- Whole black pepper – 8 to 10
- Cumin/jeera – 1 tsp
- Tej patta/Bay leaf – 2 no
- Laung/clove – 4 to 5
- Green chilli – 1 to 2
- Salt – to taste
- Oil – 2 to 3 tbsp
- Ghee – 1 tbsp
Method:
- Cook the rice with salt and keep aside for cooling. Sprinkle some freshly grounded black pepper.
- In another pan bring water to boil. Add 1 tsp of salt. Add chopped potato and cauliflower to the water and cook it till they are firm and not soft.
- In a kadhai or pan heat 3 tbsp of oil. Use a wide and deep bottom kadhai for easy mixing. Also use an iron kadhai if possible. It will give a street food like taste to the pulao. Don’t worry if you don’t have it, use a normal kadhai or a pan available with you.
- Add ginger garlic paste. I always use mortar and pestle for making the paste, adding cumin/jeera along with ginger and garlic.
- Add Tej patta/bay leaves, whole black pepper, clove/laung and green chilli.
- Then add all the dry spice powder and stir fry for few seconds. In the ingredients I have mentioned garam masala or kala masala, now this kala masala is a type of garam masala used specially in Maharashtra state in India. Various whole spices are roasted and grinded to a powder. It is dark brown to black in colour so called kala masala. It is very strong in taste. You can also use Everest garam masala in place of kala masala.
- To this add all the vegetables including cooked potato and cauliflower. I have removed the seed and pulp of tomato and sliced it to avoid adding more moisture to the vegetables.
- Season the vegetables with salt and mix properly.
- Cook the vegetables on high flame with continuous and gentle stirring. This is very important as the vegetables should be cooked and get a crunchy layer from outside.
- Once the vegetables are cooked, add the cooked rice and mix gently.
- Add salt if required.
- Add 1 tbsp of ghee over the rice and cover with lid.
- Let the rice cook for 2 minutes so that all the flavours of spices gets blended with the rice.
- Garnish with coriander leaves and serve hot with mint Raita.
