Tawa Pulao

The Method for Tawa Pulao

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1. Break up the cold rice with wet fingers so no lumps remain.

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2. Heat the widest frying pan you have with the oil and half the butter over a high heat.

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3. Fry the cumin seeds for 20 seconds, then the onion for 4 minutes.

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4. Add the ginger and garlic paste and the green chillies and cook 1 minute.

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5. Add the tomatoes and cook 4 minutes, pressing them down, until pulpy.

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6. Add the pav bhaji masala and chilli powder and cook 1 minute.

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7. Add the pepper, carrot and peas and cook 3 minutes, mashing about a third of them into the masala.

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8. Tip in the rice and the salt and toss for 4 minutes, pressing it against the metal and lifting.

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9. Dot the remaining butter over and toss once more.

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10. Scatter the coriander over and serve with lemon wedges.

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Related guide: Choosing rice.

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A Few Pointers

• The widest pan you own, on the highest heat.
• Mash a third of the vegetables so the colour spreads.
• Butter twice — some at the start, some at the end.

Ingredient Swaps

• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serve It With

Pav bhaji · Cucumber and onion salad · Masala chaas

Storage

Keeps 2 days refrigerated. Reheat in a hot pan, not a microwave.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.