By Aditi Saraswat
May 19, 2026
Thecha pulao is prepared by blending Maharashtrian thecha and rice to make a quick, flavour-packed meal. Light but satisfying, this effortless pulao works perfectly for busy morning lunches when heavy meals feel too overwhelming, but also plain rice feels boring.
2 cups cooked rice 8 green chillies 8 garlic cloves 2 tbsp roasted peanuts 1 tbsp oil 1 tsp cumin seeds 8 curry leaves 1 small onion, sliced ½ tsp salt 2 tbsp coriander leaves 1 tsp lemon juice
Using a mortar or a mixer, crush some green chillies, garlic, roasted peanuts and salt coarsely.
In a pan, heat oil and add cumin seeds with some curry leaves. Let them crackle so that they release fragrance into the pulao.
Now, add sliced onions and cook them for a short span until they turn a bit golden and soft.
Now, add the prepared thecha mixture to the pan and sauté it gently for at least a minute or two until the raw garlic smell disappears.
To this, add the cooked rice and mix it into the base. Do not overmix, so that the grains remain separated.
Now, switch off the flame, add lemon juice and garnish with chopped fresh coriander. Serve it warm with a bowl of curd or cucumber slices.