Bhaji Pulao, Layered Pav Bhaji Pulao
by Tarla Dalal
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Added to 12 cookbooks
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Love Pav Bhaji? Well, let’s bring the magic of this snack into our lunch and dinner menus too, albeit in a different form!
This innovative Bhaji Pulao features spiced rice, layered with mouth-watering bhaji, and served with crunchy-munchy, tongue-tickling churi papad. A brilliant one-dish meal, the Layered Pav Bhaji Pulao is also a wonderful way to make use of leftover bhaji.
Bhaji Pulao makes a delicious one dish meal , you can serve it along with some raita and kachumber .
- Heat the ghee in a broad non-stick pan, add the cumin seeds, cloves, cinnamon and bayleaf and sauté on a medium flame for few seconds.
- Add the rice and salt and sauté on a medium flame for 2 minutes, while stirring continuously. Keep aside.
- Divide the rice into 2 equal portions.
- Arrange one portion of the rice evenly in a greased 125 mm. (5") round aluminium tin and press it lightly using a back of a spoon.
- Spread the bhaji evenly over the rice and top with the remaining portion of the rice and press it lightly using a back of a spoon.
- Turn upside down on a serving plate and serve immediately with churi papad.
- If you find it difficult to de-mould the rice, run a knife around the edges of the tin to loosen the rice.
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