Chandigarh, the capital of both Punjab and Haryana, combines cuisines from both states, giving it a really unique and diversified flavour profile. This city is recognised for its robust and friendly inhabitants, large bungalows, high-end automobiles, and, most importantly, delectable street cuisine. Chandigarh residents are well-known foodies who enjoy a broad variety of delicacies. Dhabas and eateries in Chandigarh serve the best street food. In Chandigarh, especially tawa pulao, is the tastiest, however due to Covid-19, people are unable to go outdoors and sample street cuisine. So, in this article, we’ll share the recipe for Chandigarh style tawa pulav, so you can make it at home and enjoy street cuisine in complete hygiene.
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Tawa Pulao
Tawa Pulao is a popular street cuisine consisting of rice and vegetables sautéed with pav bhaji masala, herbs, and spices.
Tawa pulao is prepared on a tawa or tava, which is a flat, concave pan commonly used in Indian cookery. Tawa pulao with loads of veggies and rice, with the aroma of pav. Tawa pulao is cooked on a tawa, similar to the one used to make chapati or pav bhaji. Tawa pulao can also be made in a Kadai or a pan. In the evening, you’ll observe a lot of vendors offering Tawa pulao on the marketplace side streets. On a large iron Tawa, they prepare Tawa pulao.
Material Required
- 2 cups biryani rice
- 1 cup water
- 1/2 teaspoon salt
- A little butter
- 2 teaspoons ghee
- 1 teaspoon ginger garlic paste
- 2 green spoons
- 1⁄4 piece capsicum finely chopped
- 1 onion finely chopped
- 1 carrot finely sliced one finely chopped tomato
- Half teaspoon kasoori methi
- Two teaspoons pav bhaji masala
- Half cup cabbage diced
- 1⁄2 cup peas
- 1 teaspoon tomato ketchup
- 1 teaspoon chilli powder
- Coriander leaves
- Salt to taste.
Recipe 1: Spicy Tawa Pulao
- Preheat a skillet, tawa, or wok over medium heat. A small amount of oil should be added. 3 tbsp. butter is now added.
- Stir in the cumin seeds while the butter is melting.
- Now add the finely chopped onions and cook until they turn a light pink colour.
- Add the diced beans and capsicum/bell pepper now.
- Now season with a pinch of salt and simmer for a few minutes.
- When the vegetables are almost done, stir in the ginger garlic paste and simmer until the onion turns brown and the oil separates from the vegetables.
- When the vegetables begin to lose their oil, add the turmeric powder and stir well.
- Now stir in the finely chopped tomatoes, cover, and cook until the tomatoes are soft.
- Add the green chilli, red chilli powder, and pav bhaji masala when the tomatoes are lovely and tender.
- Add the green chilli, red chilli powder, and pav bhaji masala when the tomatoes are lovely and mushy.
- Combine all ingredients in a large mixing bowl and stir in the boiling vegetables.
- Cook for 5-6 minutes after sautéing and covering them.
- Now add the boiled rice, coriander leaves, lemon juice, and a little more butter, and gently mix everything together with two spatulas. The tawa pulao is now ready to eat.
Recipe 2 : Tawa Pulao Gluten free
- Preheat a cast-iron skillet over medium-high heat. When the pan is hot, add the oil and cumin seeds. Cook for around 30 seconds. You might also use a nonstick or Dutch oven instead.
- Combine the onions and bell pepper in a large mixing bowl. Cook for 2 minutes, or until the liquid has turned slightly transparent. Cooking the vegetables all the way down will result in mushy vegetables.
- Cook for a minute after adding the ginger and garlic.
- Toss in the tomatoes. Cook for a few minutes, or until the vegetables are softened.
- Toss in the tomato paste now. This will add a beautiful colour to the Tawa Pulao. Allow for a minute of cooking time.
- Mix in a quarter cup of water. Cook for about a minute.
- Cook for 30 seconds after adding 1 1/2 tbsp pav bhaji masala. Spices should not be overcooked or they will burn.
- Add the potatoes and peas at this point. Gently combine the ingredients, being careful not to break the potatoes. Allow for a minute of cooking time.
- Add a quarter cup of water to the mix. 30 seconds in the microwave
- Brown rice, frozen, is added. I used Frozen Organic Brown Rice from Trader Joe’s. Fresh rice can always be made, refrigerated, and used the next day. 4 cups of cooked rice is required.
- Mix thoroughly to ensure that the rice is evenly coated.
- Add 1/2 tbsp pav bhaji masala to the mix. Mix. 3 minutes in the oven
- Move the rice to the side and pour 2 tablespoons of butter into the centre. When the butter has melted, coat the rice thoroughly.
- Garnish with chopped cilantro. Mix.
- Squeeze some lemon juice over the top. Mix thoroughly. Turn the stove off.
Recipe 3: Tawa pulao for Jain’s
- Heat 2 tbsp oil, then add cumin seeds, tomatoes, and a pinch of salt to help the tomatoes cook faster. If you want it a little sweeter, add 1 teaspoon powder sugar to the tomatoes.
- Cook for another 1 1/2 minutes with the lid on.
- When the tomatoes are half-cooked, add the capsicum and corn and continue to cook for a few minutes.
- Mix in the pav bhaji masala and red chilli powder, cover, and simmer for a minute over medium heat.
- Add 1 tbsp water and stir well, then add rice and simmer for 1 minute, or until rice is evenly coated in masala.
- Turn off the heat and serve it while it’s still hot.
