For the ideal texture for pulao, cook basmati rice until it's just done, making sure it's fluffy but not mushy.
Chop the boiling potatoes, tomatoes, onions, and capsicum finely. These veggies will give the meal a deep taste.
Melt butter on a preheated tawa, or flat griddle. This gives Bombay tawa pulao its characteristic rich, buttery flavor.
Add the ginger-garlic mixture, cumin seeds, and onions; cook until golden. Cook the tomatoes and capsicum until they are tender.
Incorporate the red chili powder and pav bhaji masala, ensuring that the spices are thoroughly mixed into the veggies to provide a robust taste.
Making sure the rice absorbs all the flavors, add the cooked rice to the veggie mixture and toss gently.
Add some fresh coriander and lemon juice as garnish. For a full meal, serve hot with raita or a side of yogurt.