| Prep Time | 10 minutes |
| Cook Time | 5 minutes |
| Servings |
serving
|
Ingredients
- 2 cups rice Cooked
- 1 Onion – medium chopped
- 1/2 cup Cabbage – shopped
- 1 Carrot – diced
- 1 Capsicum – diced
- 1/2 cup Peas – fresh or frozen
- 1 Potato – medium diced
- 1 Tomato – large chopped
- 2 Green chili – slit
- 1/2 tsp Ginger – minced
- 1/2 tsp Garlic – minced
- 1/2 tsp Turmeric powder
- 1 tsp chili powder Red
- 2 tsp Pav Masala Bhaji
- Salt – as needed
- 1 tbsp Lemon juice
- 2 tbsp Butter
- 100 gms Paneer Cottage cheese / – cut into cubes
- Coriander Fresh – for garnish
Ingredients
|
|
Instructions
- Take two cups of left over rice and break lumps with your hands and keep aside. If you don’t have left over rice, then you may cook it fresh and spread it on a large tray to avoud getting sticking to each other.
- Heat butter in a wok/ kadhai/ pan and fry the paneer cubes till light golden in color.Transfer them to a kitchen towel and keep aside.
- In the same butter add minced ginger and garlic and fry.
- Now add chopped onions and green chilies and saute them till they turn translucent and the raw smell goes off.
- Add tomatoes, carrots, capsicum, peas, cabbage and potatoes and along with turmeric powder, red chili powder and pav bhaji masala and fry all together for 2 mins.
- Adjust salt and add the cooked rice & lemon juice and mix all carefully to avoid rice from sticking or breaking.
- Keep shuffling the rice till the masala gets incorporated with it evenly.
- Add chopped coriander and fried paneer chunks into it and give everything a quick toss.
- Serve hot with salad and onion raita!
Recipe Notes
Note :
I have used left over rice to make tawa pulao, but you can also cook fresh to make this lip smacking pulao.
Cook the rice in a open pan, drain the water and pass the rice through a strainer. Spread the rice on a large tray and keep under fan for few mins. This will avoid the rice from sticking to each other and forming lumps.
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Love : Shaheen!
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