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

Tawa pulao is a delicious and flavor packed street food from Mumbai. Made with precooked rice, pav bhaji masala and vegetables.

basmati rice (uncooked) (or (1½ cups cooked rice))

butter (or oil)

onions (fine chopped, (medium size))

tomatoes (or 1 large, ripe, chopped)

salt ((adjust

pav bhaji masala ((adjust to taste))

½ tsp red chili powder

capsicum (chopped)

coriander leaves

potato ((diced to ½ inch pieces))

carrot ((diced to ½ inch pieces))

green beans ((French beans, chopped to ½ inch))

green peas ((frozen

Wash rice well a few times until the water runs clear. Soak the rice for 30 mins and drain the water.

Cook the rice with 1 cup water in a pot, on a low heat until fully cooked - al dente. If you want you can also cook in a cooker. Cool the rice completely.

Wash and chop onions, tomatoes &amp; capsicum. Set these aside.

Wash and cube potatoes, beans and carrots.

Boil or steam potatoes, beans, green peas and carrots until fork tender and not mushy. (Pour 1 cup water to a cooker or steamer, add the vegetables to a bowl and place them over a steel rack in the cooker. Cover and let steam for 15 to 20 mins)

Preparation

Heat butter/oil in a pan, add cumin and let them sizzle.

Add onions, fry them till transparent. Add ginger garlic paste, fry till a nice aroma comes out &amp; the raw smell disappears.

Next add tomatoes and salt. Fry till tomatoes turn mushy. Add pav bhaji masala and red chili powder or chili paste.

Next add capsicum and saute for 2 to 3 mins. Pour 2 tbsp of water and cook the masala until water evaporates.

Add the boiled vegetables. Mix well. Stir in the cooked rice.  Taste test and add more salt if required.

Garnish with coriander leaves. Serve tawa pulao hot.

How to Make Tawa Pulao

This turned out delicious. So easy to make but I wish you cook include the instructions to cook basmati rice little elaborately. I am a newbie and don’t know how to do it on the stove properly. I finally went to your basmati rice post and made the rice. But it was worth the effort because my tawa pulao turned out super delicious.

Thank you for the recipe. I followed this and made in the pressure cooker. Made the masala first and added uncooked rice to it. Pressure cooked for 1 whistle and released the pressure immediately. Came out fantastic.

Wow! What a beautiful tawa pulao!!!! Had some left over rice and frozen veggies. Came out delicious and it just took me 15 mins. Will definitely make this again.

I love this tawa pulao. Turned out just like on streets in India. Thank you.

Can I use frozen peas carrots beans without steaming. They seem to cook faster right?

You are a Great help Swati. I always look for your name when searching for a receipe. I find your receipe doable ?

Pulao came out superb.thanks for sharing ur recipe.

swathi just found your blog today :) its really awesome im gonna try 2mrow the pudina rice u posted on other post that's awesome

ONCE AGAIN A 5***** RECIPE. The taste exactly tallied with the restaurant tawa pulao. 

ONCE AGAIN SWASTHI.  Thanks for sharing this 5 star recipe. AAP NE HAMARI LAAJ BACHAI IN FRONT OF MY GUEST !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

My guest called me &amp; informed me that they will reach to my place within 1 hour. So my self &amp; my sis, we both again made a guts of serving this recipe in front of my guest which i have never made before.

This was unbelievable &amp; Shocking for me also, we completed cooking 2 Biryani’s, before my guest reach at home(Within 1 hour) Even my guest were shocked that how can we make this 5star restaurant taste recipe so fast at home &amp; at the same time very tasty also. 

I prepared TAWA PULAO &amp; EASY EGG BIRYANI for which I have already given 5*****.  

BOTH THE RECIPES ARE EASY &amp; QUICK TO MAKE, GIVES RESTAURANT TASTE WHILE EATING &amp; ALSO A 5*****RECIPE.

https://www.youtube.com/watch?v=LKerCH2ue6E

Tawa pulao recipe link : https://www.indianhealthyrecipes.com/tawa-pulao/

Tawa pulao is one of the street foods from mumbai.  It's a rice dish prepared on a flat pan / griddle. Mixed vegetables along with pav bhaji masala is sauteed on a tawa and then cooked rice is mixed with it.

Ingredients to make tawa pulao

Serves :1

½ cup rice (wash & cook al dente, Cool completely)
1 ½ tbsp butter
½ tsp cumin / jeera
¼ cup chopped onions (medium size)
1 tsp ginger garlic paste
1/3 cup or 1 large ripe tomato chopped
Salt as needed
¾ to 1 tbsp pav bhaji masala 
½ tsp red chili powder or paste (optional)
¼ cup chopped capsicum
½ to ¾ cup steamed or boiled vegetables (potato, carrots, beans, peas)
2 tbsp water
 Coriander leaves for garnishing

Music by : https://www.youtube.com/user/Vexento

Tawa pulao recipe | How to make mumbai tawa pulao

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