Tawa Pulao with Chicken

Tawa pulao is a very famous street side food in Mumbai. I often make this pulao when I have left over rice that too particularly for dinner. So this time when I had some chicken pices left and left-over rice, I tried tawa pulao for dinner with chicken pieces and it was an instant hit.

The name tawa pulai is because in the street sides this pulao is made on a large tawa, a griddle in which usually the paav-bhaji is made. To make this,  cooked rice is mixed with cooked vegetables and paav-bhaji masala. I have used butter in the recipe to make it same as the paav-bhaji vendors make. But for health reasons you can use oil instead. 

Ingredients:

Cooked Rice - 1 cup

Chicken pieces - 1/2 cup

Onion finely chopped - 1 cup heaped

Ginger garlic paste - 1 tsp

Tomato - 3/4 cup chopped

Capsicum - 1/2 cup chopped

Boiled vegetables (peas, carrot, beans) - 1/2 cup

Turmeric powder - 1/4 tsp

Red Chilli paste - 1 1/2 tbsp or as needed

Pav Bhaji masala - 2-3 tsp (available ready made)

Salt as needed

For the seasoning 

Oil - 1 tbsp

Butter - 1 tbsp

Cumin seeds - 1 tsp

Finely chopped coriander leaves

Method:

• Boil the vegetables with little salt and keep it aside.
• Cook the chicken pieces in micorwave high for about 6-7 minutes. After cooking, separate the meat pieces from the bones and discard the bones.
• Soak 8-10 red chillies in hot water for 1 hours after removing the seeds. Grind it to a smooth paste. Our red chilli paste is ready.
• Heat oil + butter in a kadai, add cumin seeds, when it splutters, add finely chopped onions and saute until onions turn light brown.
• Add ginger garlic paste and saute for a few more minutes or until the raw flavor goes.
• Add finely chopped tomatoes, turmeric powder and saute until tomatoes become soft and well cooked.
• Add chopped capsicum, sprinkle water and cook for 3-4 minutes. Add boiled vegetables, cooked chicken meat pieces and mix it well.
• Add chilli paste, pav bhaji masala, salt needed, 2 tbsp of water and cook for a few more minutes. 
• Add the cooked rice, and mix well until the rice is well coated with the masala. Cook for another 2-3 minutes until everything gets blended well.
• Garnish with finely chopped coriander leaves and serve hot with raita or papads or salad.

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