### TranslatedIngredients: 1 cup Brown Rice,2 tablespoons Ghee,1 tablespoon Cumin seeds (Jeera),1 Green Chilli - finely chopped,1 Onion - finely chopped,1 Tomato - finely chopped,1 Carrot (Gajjar) - finely chopped,1/4 cup Green peas (Matar) - steamed,1/4 cup Sweet corn - steamed,Salt - to taste,1/2 tablespoon Red Chilli powder,1 tablespoon Pav bhaji masala,Coriander (Dhania) Leaves - a small bunch ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 3 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Dhaba Style Tawa Pulao recipe, first cook the brown rice in 1-1/2 cups of water in a pressure cooker for 3 to 4 whistles. Turn off the heat and allow the pressure to release naturally.Once the pressure has released, open the cooker and allow the rice to cool completely, before adding it to the Tawa Masala.To make the Tawa Masala, heat ghee in a heavy bottomed pan. Once the ghee is hot, add cumin seeds and let them crackle. Add chopped green chillies, onions and cook them till the onions are soft and translucent.Once the onions are soft, add chopped carrot, green peas and corn. Cook for about a minute or two until slightly tender.Add salt to taste, red chilli powder and pav bhaji masala.Once the vegetables are cooked, add tomatoes and cook for about a minute. After a minute, add the cooked brown rice and mix everything well. Cover the pan with a lid and let Dhaba Style Tawa Pulao cook for 2 to 3 minutes more. Open the lid and give the Tawa Pulao a good stir.Once done, switch off the gas and garnish the Dhaba Style Tawa Pulao with chopped coriander leaves and serve hot.Serve Dhaba Style Tawa Pulav along with Palak Raita, Tadka Raita or any other Raita of your choice, Satvik Carrot Sprout Salad and Papad for a weeknight dinner.