Mumbai Mast Tomato Pulao

PREP TIME

10 mins

COOK TIME

20 mins

TOTAL TIME

30 mins

Ingredients:

Basmati rice - 3/4 cup

Oil - 1.5 tb sp

Ginger garlic paste - 1 tb sp

Chopped onion - 1/2 large

Chopped tomato - 1 large

Tomato ketchup - 1.5 tb sp

Turmeric - 1/2 tsp

Red chili powder - 1/2 tsp

Pav bhaji masala - 1 tsp

Salt as per taste

Chopped Red or green bell pepper - 1/2 

Paneer - 20 cubes

Cilantro

Ghee - 2 tsp

Procedure:

1. First wash and cook the rice in any method you prefer. Add few drops of oil while cooking to get well separated strands. Bring to room temperature and keep aside.
2. In case of using store bought paneer, soak it in hot water for about 10 minutes. Remove it from the water and keep aside.
3. Now, heat a pan with oil, add the ginger garlic paste and saute for 30 secs. Follow it by onion and saute until translucent.
4. Now, add the tomato and give a stir. Then add the ketchup and give a quick stir. Follow it by turmeric powder, chilli powder, pav bhaji masala powder, salt and mix well.
5. Add the capsicum, give a nice stir and add 1/2 cup of water. Mix well and turn the flame to low-medium. Cook for a minute and then add the paneer cubes. Stir once and continue to cook until the mixture gets thickened up. By now all the raw smell of masala would be gone. 
6. Finally, add the cooked rice to the mixture and mix well until combined. Make sure not to break the rice strands. Turn off the flame. Garnish with coriander leaves, ghee and mix well.
7. Serve hot and enjoy with a simple papad or raita.