Baked Tawa pulao - Indian Spiced Rice Casserole 1 Pan 1 Step
User Reviews
5
Baked Tawa pulao - Indian Spiced Rice Casserole 1 Pan 1 Step
Description
This recipe starts with rinsed and soaked Basmati rice combined in a greased baking dish with ground coriander, garam masala (or pav bhaji masala), cumin, cardamom, dill (or oregano), black pepper, garlic and onion powders, paprika, and Kashmiri chili powder. Additional seasoning includes salt and bay leaves. Tomato puree and water provide moisture, and vegetables (which may be frozen and thawed) add color and flavor to the mixture.
The dish is covered with parchment and baked at 400°F until the rice is tender but not overcooked. It is then rested to finish cooking in residual heat, before being fluffed and seasoned further if desired. The spiced rice casserole delivers a balanced savory flavor from the complex spice blend and the tangy tomato, with a texture that contrasts fluffy rice and tender vegetables.
It can be served accompanied by non-dairy yogurt raita or as a side dish to Indian dals and curries. The recipe notes variations to add protein by including chickpeas, vegetable crumbles, toasted cashews, or tofu, and also describe adaptations for brown rice and stovetop preparation.
Ingredients
- 1 cup white Basmati rice rinsed really well and soaked for at least 10 minutes.
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 teaspoon ground coriander
- 1-2 teaspoon garam masala or Pav bhaji masala
- ½ teaspoon cumin ground
- ½ teaspoon ground cardamom
- ½ teaspoon dill or use oregano, dried
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon paprika , for extra heat also add ¼ teaspoon cayenne
- 1 teaspoon kashmiri chili powder or paprika
- ½ to ¾ teaspoon salt
- 2 bay leaf
- ¼ cup tomato puree
- 2 cups water
- 1 ½ to 2 cups vegetable you can use frozen vegetables, thaw them for at least 10 minutes before using, of choice
- cilantro for garnish
- lemon juice for garnish
Instructions
- Wash and soak the rice, if you haven’t already. Prep the rest of the ingredients. Brush oil in a 8x10 or a similar size baking dish, then add drained rice and the rest of the ingredients and mix well and even it out.
- Cover with parchment and bake at 400F (205C) for 30-35 minutes. Check at the 30 minute mark if the rice is done, if not then continue to bake it for another 5–8 minutes and then check again. Rice will continue to cook in the heat so you want it to be just about done.
- Then take the dish out of the oven, let it sit covered for another 3-4 minutes.
- Then fluff the rice with a spatula or fork. Taste and adjust salt and flavor, you can add salt while fluffing and then serve. Serve with non dairy yogurt raita Or serve it as a side with Indian curries or dal(lentils)
Notes
- Use long-grain Indian Basmati rice, rinsed and soaked prior to baking for best texture.
- Add chickpeas, veggie crumbles, toasted cashews, or crisped tofu to include protein and convert into a meal.
- Store refrigerated in a sealed container for up to 3 days; reheat in skillet, microwave, or oven.
- For brown rice, increase baking time to around an hour with hot broth or parboil before baking.
- Stovetop variation: sauté spices and vegetables, then cook rice and tomato puree in a covered pan until done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 345mg | 14% |
| Potassium | 301mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 3713IU | 74% |
| Vitamin C | 9mg | 10% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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