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Monday, March 21, 2011

Roadside Pulav

We are no strangers to street food. Specially, growing up in India, it is hard not to relish the tasty fare served on the streets, paani-puri, pav bhaji, dosa, ragda pattice, sandwich, to name a few. There is something insanely joyful about savoring roadside food with friends, chatting away and eating.

My first memories of Pulav, a common accomplice to Pav bhaji, take me to Juhu Beach, Mumbai. So much so that I still associate these foods with the smell of sand and the sound of the crashing waves.

This recipe is a small tribute to the stalls on the street and the food cooked on them, thinking about which still makes my mouth water.


Basmati Rice – 2 cups
Water – 4 cups
Green peas – half a cup
Diced carrot – 1 cup
Green beans – 1 cup
Sliced potato – 1 medium
Diced tomatoes – 2 medium
Garlic chutney – 2 tsp
Finely chopped cilantro – 2 tsp
Red chili powder – 1 tsp
Bay leaf – 1 medium
Butter/oil – 3 tsp
Seasoning – 3 tsp
Salt and pepper

Garlic chutney – take 6 cloves of garlic, 2 tsp of red chili powder, a pinch of asafetida, half tsp dry coconut powder, salt and 1 tsp oil and grind it all together in a mixer. Use little water if needed. Garlic chutney is ready to use.

Seasoning – Heat a skillet and roast 1 tsp cumin seeds and a couple of dry red chillies. Turn the heat off and add half tsp cinnamon powder, pepper and amchur (dry mango powder) each. Mix well and grind it to a fine powder. Seasoning is ready to use.

Cook the rice in a pan using water, bay leaf and salt. Keep aside for a minimum of 2 hours. Be careful not to overcook the rice, if needed drain the extra water once rice is done.

Heat butter or oil in a pan and add all the vegetables except tomatoes. Add salt and pepper and cook them. Once they are done add red chili powder, seasoning, cilantro and tomatoes. Cook for 2 minutes. Add the rice and mix everything slowly so that the long grain rice does not break during the process. Serve warm.

This Pulav is on the spicier side as is evident from the list of ingredients, I am afraid there is no other way to truly enjoy it.

Serving suggestions
·         With Pav Bhaji /Raita /Plain yogurt/Papad

·         Use 3 cloves of finely chopped garlic if you do not have garlic chutney.
·         Green bell pepper can be a nice addition to this Pulav.
·         You can use the freshly made seasoning for any kind of rice recipe.

  Interesting fact
·         Basmati means “the fragrant one” and India is the largest cultivator and exporter of this kind of long grain rice.

* Sending this entry to "Flavors of Maharashtra"

Flavours of Maharastra ~ Event

And To:
Rumana Rawat's Treat to Eyes : Series 2 -


  1. Lovely food... can't wait to try this one out.

  2. just had for dinner with dal & dahi..YUMMY !!

  3. I tried this one today. It was super good :) Thank You.

  4. Heheheheh what a different name.. that is delicious:)