Mumbai Tawa Pulao with Quinoa | Quinoa Pulao

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This Quinoa Pulao is a healthier version of the much famous Mumbai Tawa Pulao, which is made using quinoa instead of rice, thus imparting it with more health and nutrition. The delicious pulao is incredibly chatpata as it is spiced with the pav bhaji masala and a dash of lemon juice. A complete meal in a bowl, loaded with vegetables and the super food, quinoa, it makes for a great choice if you are looking to shed few extra kilos or simply want to improve your diet pattern by reducing those extra carbs. The best part is, the recipe doesn't compromise on taste and leaves you asking for more. Don't trust me? Try out for yourselves and do leave me a feedback... 


Mumbai Tawa Pulao with Quinoa


Ingredients

  1. Uncooked quinoa - 1/2 cup
  2. Water - 1 cup
  3. Finely chopped onions - 1 (medium sized)
  4. Finely chopped garlic - 2 to 3 cloves
  5. Finely chopped ginger - 1/2 inch
  6. Finely chopped carrots - 2 tbsp
  7. Finely chopped French beans - 2 tbsp
  8. Finely chopped green chilies - 1 tbsp
  9. Finely chopped capsicum/bellpeppers - 2 tbsp
  10. Blanched green peas - 2 tbsp
  11. Cubed potatoes - 1 (medium)
  12. Finely chopped tomatoes - 1 (medium)
  13. Salt - as per taste
  14. Red chili powder - 1 to 2 tsp
  15. Turmeric powder - 1/4 tsp
  16. Pav Bhaji Masala - 1 tbsp
  17. Bay leaf - 1
  18. Star anise - 1
  19. Cumin seeds - 1 tsp
  20. Vegetable oil - 1 tbsp
  21. Butter (optional) - 1/2 tbsp
  22. Lemon juice -  1 tbsp
  23. Chopped coriander - a handful
Tip: Any seasonal vegetables can be used in the recipe.


Mumbai Tawa Pulao with Quinoa


Method

  1. Nicely wash the quinoa.
  2. In a saucepan, bring quinoa and water to a boil along with 1/2 tsp of salt and a tsp of oil.
  3. Simmer and cover for 20 to 25 minutes until water is evaporated and quinoa is cooked.
  4. Once the quinoa is cooked, let it remain covered for 5 minutes after which fluff it with a fork.
  5. In a pan, heat the oil and butter. Add the cumin, bay leaf and star anise.
  6. Add in chopped garlic and ginger, saute until golden.
  7. Next add the chopped onions. Saute until they turn light golden.
  8. Add the potatoes. Cover and let them cook for 10 minutes on medium-low heat. Stir once in between.
  9. Once the potatoes are softened, add the carrots, beans and green chilies. Cover and cook for 2 minutes.
  10. Season with salt and all the spices. Give a nice mix. Add the tomatoes. Again cover and simmer for 5 to 7 minutes until you see oil separating and tomatoes have turned mushy.
  11. Mix in the blanched peas and capsicum. Cook uncovered for 2 to 3 minutes.
  12. Next, add the quinoa and give a nice mix. Cook for a minute. Switch off the heat.
  13. Finish with coriander and lemon juice. Give a nice stir.
  14. Serve hot with yogurt on the side.


Mumbai Tawa Pulao with Quinoa

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