Tuwar Pulao

A fragrant Bohra-style Tuvar Pulao layered with tender dal, bhuna gosht, fresh herbs and smoky dhungar. Finished on dum and served with Palidu, this rich, comforting thaal dish is full of flavour in every bite.

🏷️ Category: Rice & Grains 🌱 Type: Non-Vegetarian ⏱️ Prep: 30 minutes + soaking 🔥 Cook: Approximately 1 hour 30 minutes 🍽️ Serves: 1 thaal

Ingredients

For the Tuvar Dal • 200 g Tuvar Dal • 8–10 Cloves • 5–6 Star Anise • 1 tsp Turmeric Powder • 1 tsp Ginger-Garlic Paste • 1 tbsp Oil • 1 bowl + a little more Water • As required Salt For the Pulao Masala • 500 gm - Mutton (Bhuna Gosht) • 1 tbsp Oil • 2 tbsp Ghee • As required Green Chillies • 1 small Capsicum, cut into pieces • As required Fried Potatoes • A little Turmeric Powder • As required Red Chilli Powder • As required Garam Masala Powder • A handful Fresh Coriander and Mint, finely chopped • As required Finely chopped Green Onion • As required Onion Greens / Spring Onion Greens For the Rice Layering & Dhungar • 500 gms Rice (Wash and Boiled to 80%) • As required Curry Leaves (removed from boiled rice) • 1 large Tomato Slices • 1 cup Water • Optional Boiled Eggs • Optional Bilista • As required Remaining Pulao Masala • 1 piece Burning Charcoal • As required Ghee • 1 Small foil bowl

Method / Instructions

1. Cook the Tuvar Dal: Wash the 200 g tuvar dal thoroughly and soak it for 1 hour. Transfer the soaked dal to a cooking vessel. Add 1 bowl plus a little more water, cloves, star anise, turmeric powder, ginger-garlic paste, salt and 1 tbsp oil. Bring to a boil, and cook only until it is about 70% cooked. 2. Drain and Finish the Dal on Dum: Once the dal reaches 70% doneness, drain the cooking liquid completely. (Keep the dal water aside for Palidu). Place the drained dal back on low heat and cook it covered for 4–5 minutes. The remaining moisture will finish cooking it while retaining its form. Transfer to a plate to cool. 3. Prepare the Bhuna Gosht and Rice: Prepare the bhuna-style gosht separately using simple spices. Boil the rice with curry leaves, then drain it well and keep it aside. 4. Prepare the Tuvar Pulao Masala: Heat 1 tbsp oil and 2 tbsp ghee in a suitable vessel. Add green chillies and the small capsicum pieces. Add the fried potatoes and sauté everything well. Once the capsicum releases its aroma, add a little turmeric powder and red chilli powder. Sauté briefly. Add the bhuna gosht, mix well, and switch off the heat. 5. Add the Finishing Ingredients: Add garam masala powder, the cooled tuvar dal, finely chopped coriander, mint, green onion, and onion greens. Mix gently so the dal does not break. 6. Give the Dal Masala a Koyla Dhungar: Make a small space in the centre of the dal mixture. Place a small foil bowl in the centre. Put the burning charcoal into the foil bowl and pour ghee over it. Immediately cover and allow the smoke to infuse for 12–15 minutes. 7. Begin the Rice Layering: Place a tawa on the stove. Spread half of the boiled rice evenly in the cooking vessel (remove curry leaves). Arrange tomato slices over the rice. Spread the prepared gosht and tuvar dal masala over the tomatoes. 8. Use the Remaining Gosht Masala: Take the remaining gosht masala, add 1 cup water, mix well and spread this evenly over the layered pulao. Add boiled eggs and bilista at this stage if desired. 9. Finish the Final Rice Layer: Spread the remaining boiled rice evenly over the top. Cover tightly. Place it over the tawa and cook on dum until the pulao is properly dum-cooked. 10. Serve: Open the vessel and gently check the layers with a palta. Serve hot with Palidu and papad.

Nutrition Facts (Per Serving)

Nutrient	Amount
🔥 Calories	1 Portion
💪 Protein	750 kcal
🥑 Total Fat	33 g
🧈 Saturated Fat	91 g
🌾 Carbohydrates	27 g
🌱 Dietary Fiber	10 g
🍬 Sugars	7 g
🧂 Sodium	1.5 g
🍳 Cholesterol	1060 mg

Chef's Note

Do not overcook the Tuvar Dal. The rice should be cooked separately before layering. This gives better control over the final texture. Kheema can replace the bhuna gosht in the masala. For a vegetarian variation, the meat component can be replaced with cooked vegetables while keeping the tuvar dal and rice technique unchanged.

Tips & Tricks

Use Left over rice for Layering. You can Also use Left over Mutton Chicken.