Pav Bhaji Pulao Casserole
Here is one more recipe from the contest. Yeah. We have several entries and we will be seeing them as guest posts in my blog soon. Swathi is a fellow blogger who amazes me always with her innovative recipes which are healthy and unique. She has taught me a lot related to food styling and food photography. I have a bunch of friends(rather mentors) in an FB group . The entire post wouldn’t be enough if I start describing each one and their help to me in enhancing my photography skills. I found the below superwoman from that group. Now over to her.
This is Swathi Joshnaa Sathish. To tell about myself, am a Software Engineer by qualification, a former teacher by choice, full-time food blogger by passion. A proud SAHM loving every day of my life and the experiences it brings. A big-time foodie who enjoys thinking, reading, cooking, relishing, serving, clicking food. My blog is https://swatzspoon2soul.wordpress.com
Pav Bhaji Pulao Casserole.
I always have a love and obsession towards fusion foods. One such fusion attempt if this Pav Bhaji Pulao casserole.
A Desi Pav Bhaji Buttery Pulao Baked in a French casserole style with lots of cheese and butter makes the dish an absolute crowd pleaser.
Preparation total time: 20 minutes
Cooking time: 15 minutes
For Pav Bhaji Pulao
- Basmati rice 2 cups cooked and cooled / leftover
- Butter 4 tablespoons
- Oil 2 tablespoons
- Garlic minced 2 tablespoons
- Onion 2 medium sized finely chopped
- Tomatoes 4 big sized boiled , blanched to purée
- Salt 2 teaspoons or as preferred
- Green bell pepper small 1 finely chopped
- Boiled potatoes 3 medium sized grated
- Kashmiri red chilly powder 1 teaspoon
- Pav bhaji masala powder 1.5 teaspoon
- Cilantros finely chopped 3 tablespoons
For the casserole :
- Butter melted 5 tablespoons
- Cheddar cheese shredded 1/4 cup
- Mozzarella cheese shredded 1/4 to 1/2 cup
- Cilantro chopped 2 tablespoons
For the Pav bhaji pulao :
Heat oil in a wide pan.
Add butter, add minced garlic and sauté till raw smell leaves.
Add onions and sauté till light brown and add salt
Add the bell pepper and sauté till crunchy.
Add tomato purée. Cook till dry. Add potato grated and saute
Add dry powders one by one.
Sauté till raw smell leaves and masala looks dry.
Now add the rice and toss gently till masala and rice is mixed well. Smear teaspoon butter.
Garnish with cilantro.
Pav bhaji pulao is ready. Keep aside.
For the casserole :
Take a Casserole tin/cake tin.
Grease the tin with butter completely.
Now start layering.
The first layer is the Pulao. Spread flat.
On top drizzle tablespoon butter and cheeses, cilantro.
Third layer pulao.
Fourth butter, cilantro, cheeses.
Finally a Pulao layer.
Garnish with butter , cheeses and cilantros .
Place this tin in a preheated cooker / oven .
Cover and bake for 7 to 9 minutes in low heat .
Pav bhaji pulao casserole is ready to serve .
Cut like the pizza and serve .
Thank you, Swathi, for your unique recipe and amazing efforts.
She has made this in a wok. You can use your OTG or microwave too.
To make the same in the pressure cooker, layer the cooker with salt, place a stand and then place the tin or bowl. Cook in low flame for 9 minutes. Don’t add water or don’t add whistle. For detailed instructions follow the methods used for baking cake in a cooker
Babies above 6 months can be given this rice without salt and reduced spices.
Consult with your doctor before offering any new food to the baby.
Consider the family history of allergies before introducing any new food to baby
Be sure to have eliminated doubts of allergies of each ingredient before offering this to the baby.
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