Pav bhaji lovers, have you ever tried rice with bhaji. If not, then you have missed the amazing taste of pav bhaji pulao. With this recipe, we have brought the magic of pav bhaji into dinner with a totally different form.
This layered pav bhaji pulao consists spicy rice with the layer of bhaji in between which eventually left you with lip-smacking taste. This you can serve with crunchy churi papad. All you want is a leftover bhaji and cooked rice to make this simple yet unique dish. This is a delicious one-dish meal which has become so popular that you can even find it in many restaurant menus.
This can simply be served with raita or papad.
Preparation Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins Makes 4 servings
Ingredients for making Pav Bhaji Pulao:-
For Rice:-
- Cooked Rice (Long Grained Basmati Rice) - 1 ½ Cups
- Ghee - 2 Tsp
- Jeera (Cumin Seeds) - ½ Tsp
- Laung (Cloves) - 2
- Dalchini Stick (Cinnamon) - 1”
- Bay Leaf - 1
- Salt - To Taste
- For Churi Papad Mixture:-
- Coarsely and Roasted Crushed papad - 1 Cup
- Chilli Powder - ¼ Tsp
- Ghee (Melted) - 1 Tsp
Other Ingredients:-
- Bhaji - ¾ Cup
- Ghee - For Greasing
Method:-
For Rice:-
1. Take a non-stick pan and heat the ghee. Then add all the spices like cloves, Bayleaf, Cinnamon and Cumin Seeds and saute them for few around 1 minute on medium flame.
2. Then add cooked rice and salt (as per taste) and saute them on the medium flame for 2 minutes. Once done keep them aside.
How to Proceed:-
1. First, divide the rice into 2 equal portions.
2. Take a round aluminium tin of around 5” in diameter. Put a small bowl in the center.
3. Then spread one portion of the rice evenly in the aluminium tin with the help of a spoon. Press tightly.
4. Then spread a layer of bhaji on the rice and then repeat the rice again.
5. Then on a serving plate, turn the tin upside down.
6. Your Layered Bhaji Pulao is ready. Serve Immediately with churi Papad.
Tip for demolding the rice:-
If you are a bit uncomfortable in de-molding the rice, then better to loosen the sides of the tin with the help of knife running around the edges.
The Author is an owner of a restaurant in Mumbai. His restaurant menu consists of combo meals and one of his delicacies is Pav Bhaji Pulao.