Did you know? The “Rice” that we eat today was a wild grass that most probably grew in the continent of Gondwana at least 130 million years ago. From this ancient grass, two mother species evolved and they parented approximately 120,000 varieties of rice that grow all over the world today. An astonishing 20,000 of those varieties come from India. (From – How the Banana Goes to Heaven And Other Secrets of Health from the Indian Kitchen by Ratna Rajaiah)
1 ½ cup basmati rice
2 tomatoes pureed
1 large onion chopped
½ cup chopped capsicum (green, red, yellow)
1 tablespoon red chilli paste
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon pav bhaji masala
1 table spoon cumin seeds
3 table spoon oil
Salt to taste
Chopped coriander leaves to sprinkle
Wash and cook rice in plenty of water. When the rice is just done, stain the water and keep the cooked rice aside. Heat a non stick pan and add oil. When the oil heats up add cumin seeds in the pan, when they begin to change colour add onion and sauté for a couple of minutes. Add ginger and garlic paste and continue to sauté for a couple of minutes more. Now add tomato purée in the pan and mix well. After this, add red chilli paste, pav bhaji masala and salt and sauté till the oil separates add capsicum and mix again. Add the cooked rice at this stage and mix well very gently for 2-3 minutes. Sprinkle some chopped coriander leaves and serve hot.
Note: Its better to use a flat bottom pan for this recipe.
Hope you enjoy cooking as well as having this tava pulao, will await your response. Till then happy cooking!