Take 1 cup (or glass) of rice and wash it thoroughly. Drain the water and add 1.5 cups of fresh water. Add ¼ tsp turmeric powder, a pinch of salt, and 1 tsp oil. Mix well.

When the water starts boiling, cover with a lid and pressure cook on high flame for 3 whistles.

Let the pressure release naturally. Once cooled, open the lid. The rice will be perfectly cooked. Keep it aside.

Take 4–5 dried Kashmiri red chilies and soak them in hot water for about 25 minutes. If you are short on time, boil them in water for 5 minutes until they become soft and easy to grind.

Now, in a mixer jar, add the soaked chilies (without the soaking water), 5–6 garlic cloves, ½ tsp black salt, a pinch of salt, ½ tsp cumin powder, ½ tsp garam masala, and ¼ cup water. Grind into a smooth paste. Your chilli-garlic paste is ready.

Heat 2 tbsp butter and 1 tbsp oil in a pan. Add 1 tbsp cumin seeds and sauté.

Add 1 cup sliced onions and sauté until they turn translucent.

Now add the prepared chilli-garlic paste and cook until the oil starts separating from the sides.

Add 1 cup sliced tomatoes and salt to taste. Mix well and cook until the tomatoes become soft, mushy, and blend into the gravy.

Add ½ cup capsicum, ½ cup cabbage, and ¼ cup green peas. Sauté the vegetables on high flame for 2–3 minutes.

Now add ¾ cup boiled potato pieces, 1 tsp red chilli powder, 1 tsp coriander powder, and 2 tbsp pav bhaji masala. Add a little water if needed and mix well.

Add the cooked rice to the masala and mix gently until everything is well combined.

Finally, add 1 tsp lemon juice and some chopped coriander leaves. Mix well.

Cover and cook for 2 minutes so the flavors combine nicely.

Pav Bhaji Pulao is ready. Serve hot with raita.