tawa pulao

Tawa Pulao is a popular street food from Mumbai where rice is cooked with vegetables, spices and butter. It&#39;s spicy, tangy and packed with flavors. Best enjoyed with a side of cooling yogurt.

Tawa Pulao

dry Kashmiri red chilies (do not replace with regular red chilies)

garlic cloves

basmati rice

butter (I use and recommend Amul salted butter)

oil oil

cumin seeds

onion

ginger garlic paste

green pepper (thinly sliced)

cabbage (sliced)

tomato (quartered)

green peas (frozen, which were boiled

potato

turmeric

pav bhaji masala (add 1 teaspoon extra if needed and to taste)

salt (or

kasuri methi (dried fenugreek leaves)

cilantro

lemon (juice of)

We start by making the chili-garlic paste first. Take a bowl and add whole dried Kashmiri red chilies to it and then pour hot boiling water over it. Let it soak for around 30 minutes while you can work on the rice and prep the veggies.

Meanwhile, rinse the basmati rice in a bowl until water turns clear and then soak it in 3 cups of water for around 15 to 20 minutes. Then drain the water in which the rice was soaked using a strainer. Bring a pot of water to boil on medium-high heat. Add few drops of oil to it. Once it comes to a boil, add the soaked and drained rice to it.

Cook the rice until it&#39;s cooked but remember to not overcook it. This took around 10 minutes with sella basmati rice but can take less or more amount of time depending on the quality of rice being used. Just remember to not overcook the rice, you don&#39;t mushy rice for this recipe.

Once the rice is cooked, drain it using a strainer. Let it cool for few minutes and then fluff using a fork. Let the rice cool down before you use it in the pulao. Your rice is now done. Now let&#39;s make the chili-garlic paste.

Now, drain the water in which the chilies were soaking. The chilies will be soft by now, cut them open and remove the seeds. Then add the de-seeded chilies to a blender along with 5 to 6 large garlic cloves and some water (probably around 2-3 tablespoons). Pulse everything until you have a thick chili-garlic paste. Set this aside.

Now, take your pan or a large tawa if you have one and start making the pulao. Add 2 tablespoons butter to it along with 1 tablespoon oil. Let the butter melt and then add cumin seeds to it. Once the seeds sizzle, then add the sliced onions to it.

Set heat to medium-high, and cook the onions for 2 minutes until they are translucent. Then add the ginger-garlic paste and cook for 1 minute.

Then add the prepared chili-garlic paste. You can add the entire paste if you like (it will make the pulao very spicy) but I added 1 tablespoon + 1 teaspoon of it only. Cook the paste for 1 minute.

Now, add all the vegetables- sliced green pepper, sliced cabbage, tomatoes, boiled green peas and boiled and cubed potatoes. Stir and cook the veggies for 2 minutes on medium-high heat.

Then add the turmeric, pav bhaji masala and salt to taste. You can add more pav bhaji masala as needed. At this point, add a little water, around 2 tablespoons so that the spices don&#39;t burn and cook them along with the vegetables for around 1 to 2 minutes.

Now add the prepared rice (this will be around 3 cups of cooked rice) and mix the rice with the vegetables and spices until it is all nicely combined.

Garnish with crushed kasuri methi and chopped cilantro. Squeeze in some fresh lemon juice and serve tawa pulao with a cooling raita. You can also add some butter on top before serving, will add more flavor to the pulao!

Tawa pulao is a popular Indian street food, and is also known as Pav Bhaji Pulao. In this Mumbai style tawa pulao, cooked rice and vegetables are stir fried in butter, pav bhaji masala and with other spices and herbs. This easy recipe can be made quickly using leftover rice.

Tawa Pulao Recipe

rice (sella basmati)

water

red chilies (dry kashmiri)

garlic

butter

ginger (puree)

garlic (puree)

bell pepper (green capsicum)

tomato (cut)

mix vegetables (steamed - carrots,green peas, cauliflower)

potato (boiled, peeled and cut)

cabbage (cut)

pav bhaji masala

chili powder (kashmiri - optional)

turmeric powder

salt (to taste)

fenugreek leaves (kasoori methi)

lemon juice

coriander/cilantro (chopped)

wedges lemon (optional)

First make chili garlic paste. Soak dried chilies in hot boiling water in a bowl for at least 30 minutes.

Rinse the rice in clear running water until waterturns clear. Soak washed rice in a bowl with cold tap water at least 20-25 minutes.

Once chillies are soaked and hydrated, drain the water. Remove stem and add in the blender jar with garlic cloves. If you want less spicy paste, remove the seeds from the chili.

Add very little water (2 tablespoon max) and blend until you have smooth thick paste. Leave it aside.

Chili Garlic Paste and Soak Rice

In a big pot or pan add water, add a tiny pinch of salt and few drops og oil.

Bring it to roaring boil, drain the water from the soaked rice.

Add soaked rice into the boiling water.

Keep heat on high. Do not cover the pan at all whilst rice is cooking.

Cook rice until 95% done, rememeber not overcook the rice.

Drain the water from the rice using a strainer. Leave it aside to cool at room temeprature.

After a couple of minutes spread it in the big plate/tray to cool completely in less time.

Cook Rice

In a frying pan, wok or large tawa add butter and oil on medium flame.

Let the butter melt, then add cumin seeds.

Once cumin seeds splutter, add onion slices to it.

Fry the onions until light pink and translucents on mefium-high heat. It will take approximate 2 minutes or less.

Then add ginger-garlic puree and chili garlic paste according to your taste that you have prepared using soaked chillies. (Do not add all the chili garlic paste) I added 1 tablespoon and it was spicy enough for us.

Cook the paste and onion mixture for 1 minute or so.

Now add chopped tomatoes and capsicum, mix well and cook for 1 minute.

Add remaining vegetables, stir and cook for 2 minutes on medium-high heat.

Tip in pav bhaji masala, chili powder and turmeric powder and mix everything and cook everything further for 1 minute.

Add prepared rice and salt (it will be around 3 cups cooked rice) and mix with spices and vegetables. Mix gently on medium heat.

Sprinkle crushed kasoori methi, coriander and lemon juice and mix well.

Serve tawa pulao hot with (tablespoon butter on top) lemon wedges, cooling raita and fresh kachumber salad.

Cook Tawa Rice

This came out fantastic. My first Indian food attempt was a great hit, such great flavors. I love your site. You have awesome recipes! Thanks so much!

This was such a delicious dish and healthy too! My family loved it and asked that I put it on regular rotation for dinner.

This recipe has replaced our old fried rice recipe!  We love the flavors and I especially love trying it with different recipes!

This recipe will make anyone happy to eat a vegetarian dish, I threw the kitchen sink of vegies in with everything. The rich spices and rice enhanced it all to make a meal to enjoy and want for more.

Absolutely amazing! Comfort food at its best.

After trying this recipe I am now going to have to keep leftover rice in my refrigerator at all times so I can make this in a hurry for lunch or easy dinners. So good!

This is definitely a One Pot Meal. Bursting with spices and flavors and veggies too.

https://content.jwplatform.com/videos/Maf7LaGS.mp4

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