My 161st recipe, “Mumbai Mast Tomato Pulao”, an extremely flavorful Indian rice. If there is one dish which RK holds high regards for, then it would surely be the Paneer Biryani he had tasted during his bachelor days.
While RK was working in Pune during his bachelor days, RK said that he used to visit a road side stall for dinner. Their specialties were stuffed parathas and an extremely flavorful paneer biryani. RK said that he loves that biryani so much that he used to have it almost every other day. There is no wonder why he liked the food so much.
Mumbai and the neighboring Pune is famous for their street food and they cook up wonderful dishes which taste even better than the ones you can get from a hi-fi restaurant there. So when I was thinking to prepare something different for lunch today, all I could think of was to recreate a Mumbai street food style rice. Since I had not tasted that paneer biryani, I had to browse through the net to search for recipes which were a close match.
This Mumbai mast tomato pulao immediately caught my attention. It was very easy to make and far different from the South Indian Tomato pulao I used to make. And when I served it to RK, he said that I had absolutely nailed it. It was extremely flavorful, delicious and he liked it better than the paneer biryani which was close to his heart. A job well done 😉 The recipe was adapted from here.
Mumbai Mast Tomato Pulao
Mumbai Mast Tomato Pulao is a Mumbai street food style rice. It is very easy to make and is extremely delicious and flavorful.
- Basmati rice - 3/4 Cup
- Oil - 1 1/2 Tbsp
- Ginger garlic paste - 1 Tbsp
- Onion - 1/2 large (Cubed)
- Tomato - 1 large (Chopped)
- Tomato ketchup - 1 1/2 Tbsp
- Turmeric - 1/4 tsp
- Red chilli powder - 1/2 tsp
- Pav bhaji masala powder - 1 tsp
- Salt - 1 tsp (Adjust as per taste)
- Red Bell Pepper - 1/4 large (Cubed)
- Green chilli - 1 small (Finely chopped)
- Paneer - 20 small cubes of
- Coriander leaves - For garnishing
- Ghee - 2 tsp (Optional)
- 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.
- In case of using store bought paneer, soak it in hot water for about 10 minutes. Remove it from the water and keep aside.
- Now, heat a pan with oil, add the ginger garlic paste and saute for 30 secs. Follow it by onion and saute until translucent.
- 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.
- Add the capsicum, green chilli, 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.
- 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.
- Serve hot and enjoy with a simple papad or raita.
- Do adjust the spiciness and salt according to your taste.
- Adding paneer is optional, but I highly recommend adding it.
- Adding ghee is purely optional, but it gives a nice flavor and glaze to the pulao.
- You can use left-over rice as well. After adding the rice, saute for a few minutes in low flame until the rice warms up.
Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.