Step 1

First make chili garlic paste. Soak dried chilies in hot boiling water in a bowl for at least 30 minutes.

Step 2

Rinse the rice in clear running water until waterturns clear. Soak washed rice in a bowl with cold tap water at least 20-25 minutes.

Step 3

Once chillies are soaked and hydrated, drain the water. Remove stem and add in the blender jar with garlic cloves. If you want less spicy paste, remove the seeds from the chili.

Step 4

Add very little water (2 tablespoon max) and blend until you have smooth thick paste. Leave it aside.

Step 5

In a big pot or pan add water, add a tiny pinch of salt and few drops og oil.

Step 6

Bring it to roaring boil, drain the water from the soaked rice.

Step 7

Add soaked rice into the boiling water.

Step 8

Keep heat on high. Do not cover the pan at all whilst rice is cooking.

Step 9

Cook rice until 95% done, rememeber not overcook the rice.

Step 10

Drain the water from the rice using a strainer. Leave it aside to cool at room temeprature.

Step 11

After a couple of minutes spread it in the big plate/tray to cool completely in less time.

Step 12

In a frying pan, wok or large tawa add butter and oil on medium flame.

Step 13

Let the butter melt, then add cumin seeds.

Step 14

Once cumin seeds splutter, add onion slices to it.

Step 15

Fry the onions until light pink and translucents on mefium-high heat. It will take approximate 2 minutes or less.

Step 16

Then add ginger-garlic puree and chili garlic paste according to your taste that you have prepared using soaked chillies. (Do not add all the chili garlic paste) I added 1 tablespoon and it was spicy enough for us.

Step 17

Cook the paste and onion mixture for 1 minute or so.

Step 18

Now add chopped tomatoes and capsicum, mix well and cook for 1 minute.

Step 19

Add remaining vegetables, stir and cook for 2 minutes on medium-high heat.

Step 20

Tip in pav bhaji masala, chili powder and turmeric powder and mix everything and cook everything further for 1 minute.

Step 21

Add prepared rice and salt (it will be around 3 cups cooked rice) and mix with spices and vegetables. Mix gently on medium heat.

Step 22

Sprinkle crushed kasoori methi, coriander and lemon juice and mix well.

Step 23

Serve tawa pulao hot with (tablespoon butter on top) lemon wedges, cooling raita and fresh kachumber salad.