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  • Writer's pictureRima Patel

Rajma Tawa Pulao

Updated: Aug 26, 2020

If there is one thing, I can't give up to eat even on a diet is 'RICE', it's been a staple in my home and is my absolute favorite comfort food. Be it simple white rice, jeera rice, pulao, biryani, khichdi and even my guilty pleasure kheer. I can eat rice each day everyday and can never have enough of it. I was looking for a healthier yet a tasty version of rice to incorporate in my regular rice dishes which I can make frequently and so I came up with this recipe called 'RAJMA TAWA PULAO'

This particular rice dish called TAWA PULAO is made by adding some paneer occasionally along with several veggies, lots of spices (pav bhaji masala) & basmati rice or long grain rice. Originated from the famous street food cities of India called MUMBAI this dish was created by mixing plain rice with pav bhaji and eventually began a trend to be cooked on TAWA (FLAT PAN) just like PAV BHAJI. You can even try it out to make your own version if you have left over pav bhaji just mix it with boiled rice and cook it with butter on a high flame in a pan and you'll be amazed how amazing it tastes.

Now talking about my version of this amazing dish RAJMA TAWA PULAO, I tried to incorporate an addition of protein by using RAJMA and I also used BROWN BASMATI RICE instead of the regular basmati rice. Brown rice is a whole grain rice and it contains more fiber as oppose to the white rice and it's definitely a better choice to make if you are rice lover like me. I used the same method that I use to make my TAWA PULAO and so it has the same flavors of the TAWA PULAO. If you wish you can switch the rajma with paneer and brown rice with white rice and make the regular tawa pulao instead. Regardless of whichever choice you make I promise they are both equally tasty and delicious. All you need a bit of a patience as you would need to soak the RAJMA & BROWN BASMATI RICE overnight and once its done you can make it in no time.

You can also use the canned RAJMA and easy microwave brown basmati rice for this recipe for more time saving option. Although I would recommend to take the longer route as its more tastier and the ingredients would also be cleaner and preservative free.So here is the list of all the ingredients and a quick step by step process with pictures on how to make this 'RAJMA TAWA PULAO'

PREP TIME: Soaking overnight & 20 mins for chopping veggies




1 Cup Boiled & Cooked Rajma

2 Cups Cooked & strained brown rice

1 cup finely chopped onions, green & yellow bell pepper

1 large tomato finely chopped

6-7 Baby corn thinly sliced & chopped

(add 3/4 cup boiled corn if you don't have baby corn)

3-4 Green chilies finely chopped

1 Tablespoon Minced Garlic

3-4 Tablespoons Butter

1-2 Tablespoons Oil

1 Teaspoon Cumin seeds (jeera)

handful of chopped cashews

1 Tablespoon Pav Bhaji Masala

1 Teaspoon Kitchen King Masala

1 Teaspoon Kashmiri or Red Chili powder

1/2 teaspoon turmeric powder

Salt to taste

1 Tablespoon lemon juice

some chopped cilantro to garnish

STEP 1: After soaking the Rajma overnight wash thoroughly and add about 3 .5 cups to 4 cups water and add salt, pressure cook for 4-5 whistles till soft & done.

STEP 2: Similarly take the brown rice and wash thoroughly and like 6-7 cups water, add some salt to it as well. Let it boil and cook till its nice and soft and then strain the left over water from it and rinse it in cold water to prevent it from sticking. Let the water drain out completely (just like we make rice for pulao or biryani)

STEP 3: Chop the onions, bell peppers, green chilies, baby corn & tomatoes to above given quantities and set aside. Also mince the garlic and take all the dry spices and cashews and keep it ready.

STEP 4: Take a wok pan and keep it on medium high heat. Add in the butter and oil and let it heat up, once done add in the cumin seeds and let it crackle.

STEP 5: Add in the minced garlic and green chilies and saute for about 2 minutes. Add in all the chopped veggies & cashews except tomatoes and cook for another 2 minutes. Keep mixing.

STEP 6: Add in the chopped tomatoes and salt to your taste and then cook it for another 2-3 minutes and then add in your dry spices. Keep Mixing and don't let it stick to the pan. Sprinkle like 3-4 tablespoons water if you feel its sticking to the bottom.

STEP 7: Add in your boiled & cooked rajma and mix well. let all the spices get mixed with rajma and till you see butter & oil oozing out from the sides (will take about 2-3 mins) then add in your brown rice and mix well.

STEP 8: Turn off the heat and then garnish with some chopped cilantro. serve with some boondi or cucumber raita.

Enjoy & Bon Appetit !!! SLIDE BELOW FOR PICS and don't forget to tag me on Instagram @spicendiced when you recreate this or any of my recipes.

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