Mumbai Style Tawa Pulao Recipe With Moong Sprouts by Archana’s Kitchen

  • To begin making the Mumbai Style Tawa Pulao Recipe with Moong Sprouts, make sure you have some cooked rice ready and the remaining ingredients prepared accordingly.

  • Note: Brown rice takes a little while to cook, so it is important to soak the rice for about 30 minutes before you cook them in a saucepan or a pressure cooker.

  • Heat olive oil in a pan; add the onions, ginger, garlic and bell peppers. Stir-fry on medium heat until the onions and bell peppers are lightly softened.

  • Once the onions and peppers are lightly softened, add the remaining ingredients, except the rice and give it a good stir. Finally add the cooked rice and gently stir to combine the vegetables and the spices well into the rice.

  • Once well combined, check the salt, spice levels and adjust to suit your taste. Cover the pan, turn the heat to low and simmer the Tawa Pulao for about 3 to 4 minutes so the rice absorbs all the spices well.

  • After a few minutes, turn off the heat, stir in the coriander leaves and the Tawa pulao is ready to be served.

  • To serve the Tawa Pulao, spoon the Mumbai Style Tawa Pulao Recipe with Moong Sprouts into a serving bowl, sprinkle some sev or bhujia and squeeze a dash of lemon and enjoy.

  • Serve Mumbai Style Tawa Pulao Recipe with Moong Sprouts along with Tomato Onion Tadka RaitaBoondi Raita or any other Raita of your choice.

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    Author: DelhiStyle

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