Baked Tawa pulao - Indian Spiced Rice Casserole 1 Pan 1 Step
This Baked Tawa Pulao - Indian Spiced Rice casserole needs just 1 Pan and 1 step! Dump and done bake with veggies and warming Indian spices. Gluten-free nutfree soyfree
Servings: 4
Equipment
Ingredients
- 1 cup white basmati rice rinsed really well and soaked for at least 10 minutes.
- 1 teaspoon oil
- 2 teaspoon ground coriander
- 1-2 teaspoon garam masala or Pav bhaji masala
- ½ teaspoon ground cumin
- ½ teaspoon ground cardamom
- ½ teaspoon dried dill or use oregano
- 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 use paprika
- ½ to ¾ teaspoon salt
- 2 bay leaves
- ¼ cup tomato puree
- 2 cups water
- 1 ½ to 2 cups of vegetable of choice you can use frozen vegetables, thaw them for at least 10 minutes before using
- Cilantro and 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)
Video
Notes
I use long grain Indian basmati like royal extra long or India gate xl
Convert into a meal with protein: add in a can of chickpeas to the rice or add some veggie crumbles or top it with some toasted cashews or crisped tofu for additional protein.
This recipe is gluten-free, Soyfree, nutfree
Storage: Store refrigerated in a closed container for upto 3 days. Reheat in a skillet, microwave or oven
Brown rice: brown rice takes much longer to cook and will need an hour or so bake time. Add hot boiling broth and bake, check at 50 minutes. Alternatively ,parboil the brown rice for 20 minutes, then add to the casserole dish, use 1 cup hot water/broth instead of 2 cups and continue recipe as written.
Stove top: Sauté the spices and all veggies in a saucepan over medium heat for 4-5 mins. Then add the tomato purée, rice, water and salt. Mix well. Bring to a boil. Then lower the heat to low. Cover with a lid and cook for 11-12 mins.
Nutrition
Calories: 236kcal | Carbohydrates: 49g | Protein: 6g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 345mg | Potassium: 301mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3713IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 2mg