- Prep Time: 10minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- 1 cup basmati rice
- ¼ tsp turmeric
- half tsp salt
- 1 tsp oil
- water to soak & boil
- 2 tsp butter
- 1 tsp cumin/jeera
- ½ onion (sliced)
- 1 tsp ginger garlic paste
- 1 carrot (chopped)
- 2 tbsp capsicum (chopped)
- 2 tbsp peas
- 5 beans (chopped)
- ¾ tsp salt
- 2 tomato (finely chopped)
- 2¼ tsp pav bhaji masala
- ¼ tsp Kashmiri red chili powder
- 1 potato (boiled & cube)
- 2 tbsp coriander (finely chopped)
- 1 tbsp lemon juice
Step 1 In a kadai heat 2 tsp butter and saute 1 tsp cumin until it turns aromatic.
Step 2 Now add ½ onion and 1 tsp ginger garlic paste. saute well.
Step 3 Keeping the flame on medium add 1 carrot, 2 tbsp capsicum, 2 tbsp peas, 5 beans, and ½ tsp salt.
Step 4 Stir-fry for 3 minutes or until vegetables are cooked slightly.
Step 5 Now add 2 tomatoes and saute until the tomato turn soft and mushy.
Step 6 Furthermore add 2 tsp pav bhaji masala and ¼ tsp chilli powder.
Step 7 Saute until the oil is released from the masala paste.
Step 8 Additionally add 1 boiled and cubed potato and mix well.
Step 9 Now add in cooked rice.
Step 10 Mix gently without breaking the rice.
Step 11 Add in 2 tbsp coriander and 1 tbsp lemon juice. mix well.
Step 12 Finally, serve Mumbai tawa pulao with raita.