Mumbai Tawa Pulao

Ingredients

• 600 g cooked and completely cooled basmati rice
• 15 ml neutral oil
• 30 g unsalted butter
• 5 g cumin seeds
• 120 g red onion, finely chopped
• 1 green chilli, finely chopped
• 15 g ginger-garlic paste
• 300 g ripe tomatoes, finely chopped
• 100 g green capsicum, cut into 1 cm pieces
• 100 g green peas, blanched
• 60 ml water
• 6 g fine salt
• 15 g fresh coriander leaves, finely chopped
• 15 ml fresh lemon juice
• 15 g (about 1 1/2 tbsp) Mumbai Tawa Pav Bhaji Masala

Instructions

1. 1Heat the oil and 15 g butter on a wide tawa. Add the cumin seeds and let them crackle.
2. 1Add the onion and green chilli; cook until the onion is translucent. Add the ginger-garlic paste and cook for 45 seconds.
3. 2Add the tomatoes and salt. Cook and mash until the tomatoes become pulpy and glossy.
4. 3Add the Mumbai Tawa Pav Bhaji Masala and water; cook for 1 minute. Add the capsicum and peas and toss for 2 minutes so they stay bright and slightly firm.
5. 4Add the cooled rice and remaining butter. Fold gently with two flat spatulas until every grain is evenly coated and hot without becoming mashed.
6. 5Turn off the heat, fold in the coriander and lemon juice, and serve immediately.