Pav Bhaji Rice Recipe – Quick Vegetable & Spice Blend

Last Updated on 5 months ago by Neha Deshmukh

Pav Bhaji Rice Recipe – Quick Vegetable & Spice Blend

Introduction

Okay, let’s be real – sometimes you crave that amazing Pav Bhaji flavor, but you just don’t have the time to make all the individual components. I totally get it! That’s exactly how this Pav Bhaji Rice came to be. It’s a super satisfying, flavorful meal that brings all the best parts of Pav Bhaji together in one pot. Trust me, it’s a weeknight winner, and it’s become a real favorite in my family.

Why You’ll Love This Recipe

This recipe is a game-changer for a few reasons. It’s quick – ready in under an hour, with only about 15 minutes of active cooking time. It’s packed with veggies, making it a surprisingly healthy and balanced meal. And most importantly, it delivers that incredible Pav Bhaji taste we all adore, but in a much simpler format. It’s comfort food, simplified!

Ingredients

Here’s what you’ll need to whip up this delicious Pav Bhaji Rice:

• 1 cup basmati rice
• 4 cups water
• 2-3 drops oil
• As required salt
• 1 medium onion
• ½ inch + 2-3 cloves ginger and garlic (or 1 tsp ginger-garlic paste)
• 2 large tomatoes
• 1 medium green bell pepper
• 1 small to medium carrot
• 1 medium potato
• ½ cup green peas
• 2 tbsp butter
• 2 tsp Pav Bhaji Masala
• ½ tsp red chili powder (adjust to taste!)
• ½ tsp turmeric powder
• ½ tsp cumin seeds
• 1 tsp lemon juice
• A few chopped coriander leaves

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Pav Bhaji Masala: This is the star of the show! It’s a blend of spices that gives Pav Bhaji its signature flavor. You can find it at most Indian grocery stores, or online. Different brands vary in spice level, so feel free to adjust the amount to your liking.
• Basmati Rice: I prefer basmati for its lovely aroma and fluffy texture. It holds up well to the sauce without getting mushy. You could use other long-grain rice if you prefer, but basmati really shines here. (Around 180g of uncooked rice)
• Spice Levels: Pav Bhaji can be quite spicy! Traditionally, it’s got a good kick. But feel free to adjust the red chili powder to suit your preference. Some families even add a pinch of garam masala for extra warmth.
• Regional Variations: In some parts of India, you’ll find people adding a touch of amchur (dried mango powder) for a tangy twist. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch. Then, cook the rice in water with a pinch of salt and a couple of drops of oil until it’s tender but still slightly firm. Drain it well and set it aside.
2. Now, melt the butter in a large pan or pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they become fragrant – this is so important for building flavor!
3. Add the chopped onion and cook until it turns translucent and softened. Stir in the ginger-garlic paste and sauté for about a minute until you can really smell that lovely aroma.
4. Next, add the chopped tomatoes, bell pepper, Pav Bhaji Masala, red chili powder, and turmeric powder. Cook this mixture for about 5-7 minutes, or until the tomatoes soften and the butter starts to separate from the sides of the pan. This is a sign that the flavors are really melding together.
5. Add the steamed carrots, potatoes, peas, and salt. Cook for another 2-3 minutes, stirring occasionally, until the vegetables are slightly tender.
6. Gently fold in the cooked rice, making sure everything is evenly coated with the vegetable-spice mixture. Be gentle so you don’t break the rice grains.
7. Finally, garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot!

Expert Tips

• Don’t overcook the rice! Slightly undercooked rice is better than mushy rice in this recipe.
• Taste as you go! Adjust the salt and spice levels to your liking.
• For a richer flavor, use ghee (clarified butter) instead of regular butter.

Variations

• My friend Priya loves adding a handful of chopped cashews for extra richness. It’s a lovely touch!
• My mom always adds a dollop of yogurt while cooking the vegetable mixture. It adds a lovely tanginess.
• For a more colorful dish, add some chopped beetroot.

Vegan Adaptation

No problem! Simply substitute the butter with a vegan butter alternative or use 2 tablespoons of oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your Pav Bhaji Masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• For milder spice: Reduce or omit the red chili powder.
• For extra spice: Add a pinch of cayenne pepper or a finely chopped green chili.

Festival Adaptations

This Pav Bhaji Rice makes a fantastic snack option for festivals like Navratri or Diwali. It’s flavorful, filling, and relatively easy to make, even when you’re busy with celebrations!

Serving Suggestions

This Pav Bhaji Rice is delicious on its own, but it’s even better with:

• Raita (yogurt dip)
• Papad (crispy lentil wafers)
• A side of sliced onions and lemon wedges

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

What type of rice works best in this Pav Bhaji Rice?

Basmati rice is my go-to! It has a beautiful aroma and fluffy texture that complements the flavors perfectly.

Can I make this recipe ahead of time?

You can definitely prep the vegetables ahead of time. Chop them and store them in the fridge until you’re ready to cook.

How can I adjust the spice level to my preference?

Simply adjust the amount of red chili powder. Start with a small amount and add more to taste.

What is Pav Bhaji Masala, and where can I find it?

Pav Bhaji Masala is a blend of spices that gives Pav Bhaji its signature flavor. You can find it at most Indian grocery stores or online.

Can I use frozen vegetables in this recipe?

Yes, absolutely! Just make sure to thaw them before adding them to the pan.