Recipe

Instructions:
1)   Preparation of Rice:
Take Shela Boil Basmati Rice.
Clean the rice with water and soak it for 30 minutes.
Heat some water in a pot.
Once the water is hot enough, add salt as per taste.
Add the soaked rice and stir.
When the rice is halfway done, after five to six minutes, add the chopped potatoes and peas.
Boil for a while and mix them properly.
2)   Preparation of Vegetables:
Chop the cabbage finely, roughly chop the green onion leaves, finely chopped tomatoes, green garlic leaves, a white piece of the green onions, and the capsicum.
Add them to the boiling rice when it's ready.
3)   Checking Rice and Peas:
Use your hand to check the rice and peas and a knife to check the potatoes.
After it has cooked through, switch off the gas.
4)   Preparation of Masala:
Heat oil and butter in a big tava (griddle).
After the butter has melted, add cumin seeds and asafoetida.
Add roughly chopped onions and sauté.
Add capsicum and sauté.
Now, add the paste (ground garlic and chilies) and sauté.
Add finely chopped tomatoes and salt as per requirement.
Mix well and let it cook for a while.
Once the tomatoes are ready, add a white portion of green onions, cabbage, and pav bhaji masala (home made).
Stir properly and let it cook for a while.
5)   Final Steps:
Add the strained rice with peas and chopped potatoes.
Add the green onion and garlic leaves, a small amount of butter, and the pav bhaji masala.
Mix well.
Stir in the lemon juice and finely chopped coriander leaves once the masala is well combined.
Once ready, serve on a plate with tomatoes, onions, and curd.
Serve the Mumbai Tava Pulao hot.
Tips:
Soak rice for 30 minutes before cooking.
Chop vegetables uniformly.
Stir rice occasionally while boiling.
Check rice, peas, and potatoes for doneness.
Sauté ingredients until fragrant.
Simmer masala mixture for rich flavours.
Mix rice gently into the masala mixture.
Garnish with lemon juice and coriander leaves.
Serve hot with tomatoes, onions, and curd.
Cautions:
Handle hot surfaces and utensils carefully.
Use knives cautiously while chopping.
Be careful with hot oil and butter to avoid splattering.
Adjust spices and chillies according to preference.