Pav Bhaji Rice Recipe – Authentic Indian Street Food

Last Updated on 3 months by Neha Deshmukh

Pav Bhaji Rice Recipe – Authentic Indian Street Food

Hello friends! If you’re anything like me, you absolutely love the vibrant flavors of Pav Bhaji. That spicy, tangy, buttery goodness… it’s just irresistible! But sometimes, you want that same amazing taste in a slightly different form. That’s where this Pav Bhaji Rice comes in. It’s all the deliciousness of Pav Bhaji, but served with fluffy rice instead of pav. Trust me, it’s a game-changer! I first made this when I was craving Pav Bhaji but didn’t have the energy to make the pav. It quickly became a family favorite.

Why You’ll Love This Recipe

This Pav Bhaji Rice is seriously a weeknight wonder. It’s quick enough for a busy evening, packed with flavor, and surprisingly satisfying. It’s a fantastic way to enjoy the iconic Pav Bhaji taste with a comforting twist. Plus, it’s a great way to use up leftover rice! You get all the familiar flavors – spicy, tangy, and buttery – in every single bite.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tbsp Butter
• 2 medium Onions
• 1.5 tbsp Ginger-garlic paste
• 1 big Green bell pepper
• 4 medium to large Tomatoes
• 1 cup Coriander leaves (plus extra for garnish)
• 2 tbsp Pav Bhaji masala
• Salt to taste
• 2 Green chillies
• 1-2 tbsp Water
• 1 cup Boiled green peas
• 2 Boiled potatoes
• 4 cups Boiled rice

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Pav Bhaji Masala: This is key. It’s a blend of spices that gives Pav Bhaji its signature flavor. You can find it at most Indian grocery stores, or online. I personally love MDH brand, but Everest is also great.
• Rice Choice: While you can use any rice, I find Basmati rice works beautifully – it’s fragrant and fluffy. Jeera rice (cumin rice) also adds a lovely depth of flavor.
• Vegetable Variations: Traditionally, Pav Bhaji includes a mix of veggies. Feel free to add carrots, cauliflower, or even beans! My grandmother always added a handful of chopped beetroot for a touch of sweetness and color.
• Tomatoes: Ripe, juicy tomatoes are best. If you’re using less-than-perfect tomatoes, a tiny pinch of sugar can help balance the acidity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, melt the butter in a large pan or kadhai (wok) over medium-high heat.
2. Add the sliced onions and sauté until they turn translucent and start to soften – about 5-7 minutes. Don’t rush this step; nicely browned onions are the foundation of flavor!
3. Now, add the ginger-garlic paste and diced green bell pepper. Sauté for another 2-3 minutes, until the bell pepper is slightly softened.
4. Time for the tomatoes! Add the chopped tomatoes, half of the coriander leaves, pav bhaji masala, salt, and green chillies. Cook this mixture until the tomatoes completely break down and become a pulpy sauce – around 10-15 minutes. Stir frequently to prevent sticking.
5. If the mixture seems too dry, splash in a tablespoon or two of water. Then, add the boiled green peas and diced boiled potatoes. Stir well to combine everything.
6. Finally, gently fold in the boiled rice and the remaining coriander leaves. Mix everything thoroughly, ensuring the rice is well coated with the flavorful masala. Adjust the seasoning if needed – a little more salt or a pinch of pav bhaji masala can work wonders.
7. Cook for another 2-3 minutes, allowing the flavors to meld together.

Expert Tips

Here are a few things I’ve learned over the years:

• Mash the Potatoes: Slightly mashing the boiled potatoes helps create a creamier texture.
• Don’t Overcook the Rice: Using pre-boiled rice is key. You don’t want mushy Pav Bhaji Rice!
• Taste as You Go: Seriously, taste and adjust the seasoning throughout the cooking process. Everyone’s spice preference is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter and double-check that your Pav Bhaji Masala doesn’t contain any animal-derived ingredients.
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: Adjust the number of green chillies to control the heat. My friend, Priya, likes to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This makes a wonderful festive meal, especially during Diwali or Navratri. It’s a bit different from the usual fare, but equally delicious!

Serving Suggestions

Serve hot, and don’t be shy with the garnish! A squeeze of lemon juice and a sprinkle of fresh coriander leaves brighten up the flavors beautifully. A side of pickle or raita (yogurt dip) is also a lovely addition.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. It might need a splash of water to regain its moisture.

FAQs

Let’s answer some common questions:

• What type of rice is best for Pav Bhaji Rice? Basmati rice is my go-to, but Jeera rice is also delicious.
• Can I make Pav Bhaji Rice ahead of time? It’s best enjoyed fresh, but you can prep the masala base (up to step 5) a day ahead and store it in the fridge. Then, simply add the rice and finish cooking when you’re ready to eat.
• How do I adjust the spice level of this dish? Reduce or increase the number of green chillies. You can also add a pinch of red chilli powder for extra heat.
• What is Pav Bhaji Masala and where can I find it? It’s a special spice blend that gives Pav Bhaji its signature flavor. You can find it at Indian grocery stores or online.
• Can I use frozen vegetables in this recipe? Yes, you can! Just make sure to thaw and drain them before adding them to the pan.

Enjoy making this delicious Pav Bhaji Rice! I hope it brings a little bit of Indian street food magic to your kitchen. Let me know how it turns out in the comments below!