- 3 cups of cooked rice * (see note below)
- 1 Medium Onion, sliced thinly (optional)
- 1 cup Vegetables (mixture of Bell peppers, carrots, cauliflower, green beans)
- 1 medium Tomato, diced
- 1/2 cup Green Peas (fresh or thawed)
- 1/2 cup Mint leaves (optional)
- 1 tsp grated Ginger
- 1 tsp grated Garlic
- 1 inch Cinnamon stick
- 2 Bay Leaves
- 2 Cloves
- 2 Green chilli, slit lengthwise (get rid of seeds for less spicy version) (or use any chilli for spiciness)
- 1–2 TBsp Pav Bhaji Masala Powder (or Garam masala) (Adjust according to how intense a flavor you want your Pulao to have)
- 1 TBsp Salt (adjust to taste)
- 2 TBsp Vegetable Oil
- 2–3 Tbsp Cilantro (or Parsley or coriander leaves) – for garnish
Note – How to cook Rice
- For this dish, any leftover rice would work great. Or cook rice and fluff it up with a fork. Basmati Rice works best. But any kind of rice can be used (brown, white)
- In a wok (pan with high sides), heat a couple tablespoons of vegetable oil and add the cinnamon, cloves, bay leaves and green chilli. Sauté for a minute or until the aroma from the dry spices starts to come out.
- Add onions and ginger & garlic and sauté for a couple minutes until lightly caramelized.
- Add the rest of the veggies and sauté for 2-3 minutes.
- Add Pav Bhaji Masala and mix well.
- Add the diced tomatoes and sauté until they are well cooked (they will reduce to a mush)
- Meanwhile, thaw and boil the peas in salted water until they are soft and add the peas to the veggies mixture.
- Add about 1/4 cup of water (or vegetable stock) and let that reduce. This is just so that we have a kind of sauce like consistency to mix the rice.
- Season with salt and mix well.
- Add Mint leaves (optional)
- Add cooked & fluffed up rice
- Mix well, garnish with cilantro leaves & Serve hot!
- Category: Main Course
- Cuisine: Indian, Mumbai