Tawa Pulao

Pulao is a rice dish, and an array of spices including: coriander seeds, cumin, cardamom, cloves and others.Tawa pulao as the name suggests is made on Tawa/tava – a flat concave shaped pan used in Indian cooking for making chapatis, roasting as well as shallow frying.

History

At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from India to Spain, and eventually to a wider world.

Pilaf and similar dishes are common to Middle Eastern, West Asian, Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American and South Asian cuisines

Although the cultivation of rice had spread much earlier from South Asia to Central and West Asia, it was at the time of the Abbasid Caliphate that methods of cooking rice which approximate modern styles of cooking pilaf at first spread through a vast territory from Spain to Afghanistan, and eventually to a wider world.

Summarised Preparation

Take one cup basmati rice. Wash it 3 to 4 times then boil the rice and set it aside. Now heat up a pan with some oil and butter. Add chopped onion, and ginger garlic paste. Now add in chili paste made of soaked Kashmir red chilies and garlic. Add in chopped tomatoes and let it cook. Now add veggies like potatoes, peas, and capsicum. Then add in pav bhaji masala. Mix everything well and add in the cooked rice. Combine the rice gently, and finish off with some coriander. Serve, hot and enjoy!

Ingredients

• 6-8 Kashmiri red chilies

• 5-6 cloves garlic

• 2 cups boiled rice

• 1 tbsp oil

• 1 tbsp butter

• 1 tsp jeera

• 1 big onion, chopped

• 1 tbsp ginger garlic paste

• 2 tomatoes, chopped

• 3-4 boiled potatoes

• 1/2 cup boiled peas

• 1/2 green capsicum

• 1 tbsp Pav Bhaji Masala

• Salt to taste

• Coriander for garnish