Mumbai Mast Tomato Pulao

• Vegetarian
• Gluten free

• Produce

  • 1/2 powder tsp Chilli, red
  • 1 Chilli - 1, Green small
  • 1 Coriander
  • 1 Onion - 1/2, large
  • 1 Red bell pepper - 1/4, large
  • 1 Tomato - 1, large

• Condiments

  • 1 tbsp Ginger-garlic paste
  • 1 1/2 tbsp Tomato ketchup

• Pasta & Grains

  • 3/4 cup Basmati rice

• Baking & Spices

  • 1 tsp Pav bhaji masala powder
  • 1 Salt
  • 1/4 tsp Turmeric

• Oils & Vinegars

  • 1 1/2 tbsp Oil

• Dairy

  • 1 Ghee
  • 20 small cubes Paneer

Found on revisfoodography.com

Description

Ingredients

• Basmati rice - 3/4 Cup
• Oil - 1 1/2 Tbsp
• Ginger garlic paste - 1 Tbsp
• Onion - 1/2 large (Cubed)
• Tomato - 1 large (Chopped)
• Tomato ketchup - 1 1/2 Tbsp
• Turmeric - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Pav bhaji masala powder - 1 tsp
• Salt - 1 tsp (Adjust as per taste)
• Red Bell Pepper - 1/4 large (Cubed)
• Green chilli - 1 small (Finely chopped)
• Paneer - about 20 small cubes
• Coriander leaves - For garnishing
• Ghee - 2 tsp (Optional)

Directions

• First wash and cook the rice in any method you prefer. Add few drops of oil while cooking to get well separated strands. Bring to room temperature and keep aside. In case of using store bought paneer, soak it in hot water for about 10 minutes. Remove it from the water and keep aside. Now, heat a pan with oil, add the ginger garlic paste and saute for 30 secs. Follow it by onion and saute until translucent.  Now, add the tomato and give a stir. Then add the ketchup and give a quick stir. Follow it by turmeric powder, chilli powder, pav bhaji masala powder, salt and mix well.   Add the capsicum, green chilli, give a nice stir and add 1/2 cup of water. Mix well and turn the flame to low-medium. Cook for a minute and then add the paneer cubes. Stir once and continue to cook until the mixture gets thickened up. By now all the raw smell of masala would be gone.     Finally, add the cooked rice to the mixture and mix well until combined. Make sure not to break the rice strands. Turn off the flame. Garnish with coriander leaves, ghee and mix well.   Serve hot and enjoy with a simple papad or raita.