Haryali Tawa Pulao Recipe | Mumbai Street Style Green Pulao | हरियाली तवा पुलाओ | Chef Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Wash the basmati rice 3-4 times until the water runs clear, then soak it for 30-45 minutes.
2. Bring a large pot of water to a rolling boil, then add the salt and turmeric powder.
3. Drain the soaked rice, add it to the pot and stir gently. Cook until almost done.
4. Test a few grains: they should be cooked but still have a slight bite. Drain the rice and spread it on a large sieve or plate.
5. Fluff the rice with a fork so excess steam escapes, then let it cool completely.
6. Blanch the spinach in hot water for 15-20 seconds, then move it to ice-cold water.
7. Blend the drained spinach with the remaining paste ingredients (salt, coriander, mint, ginger, garlic, green chilli) into a fine paste.
8. Heat a tawa or flat-bottomed pan over high heat. Add the butter and oil, then the cumin seeds and onion. Cook until the onion is slightly light golden brown.
9. Add the tomato, capsicum, cabbage, peas and potato, and cook for 1-2 minutes.
10. Add the spinach paste, all the powdered spices, salt and sugar, a splash of hot water, and cook for 3-4 minutes.
11. Add the cooled rice, kasuri methi, lemon juice, garam masala and chopped coriander, and stir well.
12. Serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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