INGREDIENTS

Basmathi rice – 1 1/2 cup

Water – 3 cups

Oil – 2 to 3 drops

Salt as required for cooking rice

FOR PREPARING RICE

Oil – 1 1/2  tbsp

Ghee – 1/2 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 1/2 tsp

Tomato puree – 1/2 cup

Finely chopped tomato – 1 large size

Frozen peas – 1/4 cup boiled for 3 minutes

Finely chopped capsicum – 1/4 cup

Red chilli paste – 2 1/2 tsp

Pav baji masala – 2 1/2 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Finely chopped coriander – 2 to 3 tbsp

Salt to taste

METHOD

• Wash and soak rice for 30 minutes. Cook with 3 cups of water, oil and salt.
• Dont cook the rice too much. It will spoil the texture of the pulao. Transfer the rice to a wide plate, cool it completely.
• Heat ghee/oil in a pan, add cumin seeds and saute till they begin to crackle. Add onions, fry them until they turn translucent.
• Add ginger garlic paste, turmeric powder and salt, fry till a nice aroma emanates your kitchen.
• Next, add tomato puree. Mix and cook on high heat for 2 to 3 minutes or till the mixture thickens.
• Add chopped tomatoes, mix and cook for 2 minutes. Add capsicum and green peas, mix and cook for 2 minutes.
• Add red chilli paste and pav baji masala, stir and cook on medium heat for 2 to 3 minutes.
• Add rice and mix gently. Add lemon juice and finely chopped coriander leaves. Mix well.
• Serve hot with yogurt. Adjust seasonings according to your taste.