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If you love repurposing leftover rice, then check out these recipes - Mint Pistachio Pilaf, Koren Kimchi Fried Rice, Thai Basil Fried Rice, Japanese Mushroom Fried Rice, or South Indian Coconut Rice. Veggies - You can use whatever vegetables you have at hand. I have used frozen carrots, green peas (matar), and green beans. Fresh tomatoes, cauliflower florets, potatoes (aloo), onions, bell peppers, and cooked beetroot. Beets besides giving it flavor, also give the mixed veg tawa biryani a deep color. Spices - cumin powder, chilly powder, coriander powder, turmeric powder, garam masala, dried Kashmiri red chillies (this is what gives the dish a red/orange color), and cumin seeds are the basic spices that you will need to make homestyle instant tawa pulao. Aromatics and herbs - black salt, cilantro, Kasuri methi, lemon juice, green chillies, and garlic (or ginger-garlic paste) give this vegan pulao recipe an aromatic flavor, and sharp taste. Amul butter is essential when making Pav Bhaji pilaf. Since this is a vegan restaurant-style version, use dairy-free butter, vegetable oil, olive oil, or vegan ghee. Since we can’t have large tawa, like Mumbai street food vendors, we can use a wok or a skillet to make this tasty Bombay Tawa Pulao.
To make paste
