Tawa Pulao

Ingredients

• 3 cupsCooked short-grain rice (preferably cold)
• 1 tbsp eachOil + ghee
• 1/2 tspCumin seeds
• 1Black cardamom
• 2Green cardamom
• 3Cloves
• 1 pieceCinnamon stick
• 1Bay leaf
• 2Dried red chillies
• 1 smallOnion, square-cut
• 1 tbspGinger-garlic + green chilli paste
• 1.5 cupsMixed vegetables (beans, cabbage, cauliflower, carrot, red capsicum)
• 1/4 cupSweet corn
• 1 tbspPav-bhaji masala
• 1/4 tspTurmeric
• 1/2 tspRed chilli powder
• 1 tspCoriander powder
• 1/2 tspCumin powder
• 1/4 tspSugar
• to tasteSalt
• 2 tbspCoriander leaves
• to serveLemon wedges

Method

1. 1

   On the largest, flattest pan you own, heat oil + ghee. Crackle cumin, then add black + green cardamom, cloves, cinnamon, bay leaf and dried red chillies.

2. 2

   Add the square-cut onion and ginger-garlic-chilli paste. Cook 2 minutes till just translucent.

3. 3

   Tip in the chopped mixed vegetables and corn. Stir-fry on the highest flame for 4–5 minutes — you want light char marks, not soft veg.

4. 4

   Add pav-bhaji masala, turmeric, chilli powder, coriander powder, cumin powder, salt and sugar. Toss 30 seconds.

5. 5

   Add the cold cooked rice. Toss for 3–4 minutes, breaking any clumps with the back of the spatula. The rice should pick up the colour of the masala but stay separate-grained.

6. 6

   Off the heat, fold in chopped coriander. Serve with lemon wedges and a cool boondi raita.