Pulao (Pav Bhaji - Pulao Wala Style)

Ingredients

Serves 4

A big bowl of boiled and fully cooked rice - (500 grams)
1 Onion -(Sliced)
8-10 cloves of Garlic (finely chopped)
2 Large Tomatoes - (chopped)
1 Large Potato -(Boiled, Peeled and Chopped)
Cabbage - 100 grams - (Finely shredded)
1 Medium Carrot - (Finely chopped)
50 grams Peas (shelled)
1 Large Capsicum or Green Bell Pepper - (finely chopped)
2 green Chillies - (optional, finely chopped)
2 Teaspoons Pav Bhaji Masala - (preferably Everest or Badshah brand)
1/2 teaspoon Turmuric powder
100 grams Butter or Cooking Oil (preferably Amul butter)
1 Teaspoon Red Chilli Powder - (optional)
Salt to taste
50 grams Coriander leaves or Cilantro for the garnish - (finely chopped)

Method

Heat the butter in a frying pan or wok. When the butter is hot, add the chopped onions and garlic. Stir for a minute and add the shredded cabbage, peas and carrots. Cover and cook for 3 minutes. Check to see if the carrots and cabbage are cooked. Add the green chillies and tomatoes and cover till the tomatoes are cooked.

When the tomatoes are cooked, add the Pav Bhaji Masala, Turmuric Powder and Red chilli powder. Stir. Add the chopped boiled potatoes and incorporate in the mixture. Add salt to taste. Finally add the chopped capsicum and the boiled rice together. Mix together properly and cook the Pulao over medium-high heat, stirring it every now and then so that the Pulao has a smoky fried flavor.

To Serve

Serve in individual plates and garnish with chopped Coriander leaves. You can also serve a wedge of lemon with the Pulao.