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.
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Ingredients
- ¾ Cup Basmati rice
- 1 ½ Tbsp Oil
- 1 Tbsp Ginger garlic paste
- ½ large Onion (Cubed)
- 1 large Tomato (Chopped)
- 1 ½ Tbsp Tomato ketchup
- ¼ tsp Turmeric
- ½ tsp Red chilli powder
- 1 tsp Pav bhaji masala powder
- 1 tsp Salt (Adjust as per taste)
- ¼ large Red Bell Pepper (Cubed)
- 1 small Green chilli (Finely chopped)
- 20 small cubes of Paneer
- Coriander leaves - For garnishing
- 2 tsp Ghee (Optional)
Instructions
- First rinse rice and cook in any method you prefer like open pot/instant pot or pressure cooker. 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 in medium-high heat, 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 ½ cup of water. Mix well and turn the flame to low-medium. Cook for a minute.
- Now add the paneer cubes and stir once.
- 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 / raita of your choice / potato chips or just some plain yogurt
Notes | FAQ
- Do adjust the spiciness ((red chili powder) and salt according to your taste.
- Adding paneer is optional, but I highly recommend adding it. You can also add green peas.
- 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.
- This recipe uses Pav Baji masala for the best flavor. If you cannot find it, you can add garam masala powder instead for a comparable flavor experience.