Tawa Pulao | Mumbai Street Style Tawa Pulao Recipe

Tawa Pulao is a popular Indian street food dish, especially famous in Mumbai. It’s flavorful rice dish made by stir-frying cooked rice with a mix of vegetables, butter, and a pav bhaji masala on a large flat griddle called a tawa. Tawa Pulao originated in Mumbai, and is closely associated with Mumbai street food culture.

It’s believed that Tawa Pulao was invented by street vendors (specifically pav bhaji stalls) who used the same large tawa they used for making pav bhaji. To avoid wasting leftover rice and vegetables, they tossed them together with butter, pav bhaji masala, and other ingredients on the tawa – creating a quick, tasty, spicy rice dish.

Here I am sharing easy Tawa Pulao recipe with step by step instructions and video. This quick and easy recipe is great for using leftover rice. The pav bhaji masala gives it a spicy and tangy flavor. While traditionally it’s cooked on a tawa (flat griddle) for that slight smokiness and street style effect, a regular heavy-bottomed pan, or skillet works perfectly well at home.

Recipe Video for Tawa Pulao

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How to make Tawa Pulao

Soak 4 dry kashmiri red chilies in hot water for 20 minutes.

In a blender add 4 soaked kashmiri red chilies, 5 garlic cloves, water as required and blend it to a thick paste. Do not add too much water. Keep it aside.

In a heavy-bottomed pan heat 1 tbsp oil and 2 tbsp butter over a medium heat. Once the butter melts, add 1 tsp cumin seeds and let it splutter.

Add 1 sliced onion, 1 tsp ginger garlic paste and cook on medium high heat until onion turns translucent.

Add prepared chili garlic paste and cook for 2 minutes.

Now add 1 cup cabbage sliced, ½ green bell pepper sliced, 1 tomato sliced, salt to taste, and cook veggies for 3-4 minutes.

Then add 1 tbsp pav bhaji masala, 3 cup cooked rice, 1 medium sized boiled and cubed potato, 1/3 cup boiled green peas, 1 tbsp butter, mix everything well and cook for 3-4 minutes.

For finishing touches, add 2 tbsp chopped coriander leaves and lime juice as required.

Tawa Pulao is ready!

How to cook perfect non sticky rice

Wash 1 cup basmati rice thoroughly and soak in enough water for 20 minutes. After 20 minutes drain the rice and keep aside.

Boil 5-6 cups of water in a big pot. Add drained rice and salt to boiling water. Do not cover the pot and let rice cook for 10-12 minutes or until well cooked.

Once rice is cooked, pour it on the strainer and remove all the water from rice. Spread rice on the big plate and let it cool completely.

Tips

Adjust spice level as per your taste.

Do not use regular whole red chilies in place of kashmiri red chilies. You need kashmiri red chilies for color and they are also not extremely spicy.

Make sure to soak rice for 20 minutes before cooking.

Do not overcook the rice. If overcooked then rice will be mushy and sticky. Rice should be cook well but each grain should be separated.

This pulao recipe works well with leftover rice too.

Tawa Pulao | Mumbai Street Style Tawa Pulao Recipe

Recipe by Divya PatelCourse: MainCuisine: Indian

Servings

3

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Tawa Pulao is a popular Indian street food dish, especially famous in Mumbai. It’s flavorful rice dish made by stir-frying cooked rice with a mix of vegetables, butter, and a pav bhaji masala on a large flat griddle called a tawa.

Ingredients

• 4 Kashmiri Red Chilies (soaked)

• 5 Garlic cloves

• 1 Tbsp Oil

• 3 Tbsp Butter

• 1 Tsp Cumin Seeds

• 1 Onion (sliced)

• 1 Tsp Ginger Garlic Paste

• 1 Cup cabbage (sliced)

• ½ Green Bell Pepper (Sliced)

• 1 Tomato (sliced)

• 1 Boiled Potato (chopped)

• 1/3 Cup Boiled Green Peas

• 3 Cup Cooked Rice

• 1 Tbsp Pav Bhaji Masala

• Lime Juice

• 2 tbsp Coriander Leaves (chopped)

Directions

• Soak 4 kashmiri red chilies in hot water for 20 minutes.
• In a blender add 4 soaked kashmiri red chilies, 5 garlic cloves, water as required and blend it to a thick paste. Do not add too much water. Keep it aside.
• In a heavy-bottomed pan heat 1 tbsp oil and 2 tbsp butter over a medium heat. Once the butter melts, add 1 tsp cumin seeds and let it splutter.
• Add 1 sliced onion, 1 tsp ginger garlic paste and cook on medium high heat until onion turns translucent.
• Add prepared chili garlic paste and cook for 2 minutes.
• Now add 1 cup cabbage sliced, ½ green bell pepper sliced, 1 tomato sliced, salt to taste, and cook veggies for 3-4 minutes.
• Then add 1 tbsp pav bhaji masala, 3 cup cooked rice, 1 medium sized boiled and cubed potato, 1/3 cup boiled green peas, 1 tbsp butter, mix everything well and cook for 3-4 minutes.
• For finishing touches, add 2 tbsp chopped coriander leaves and lime juice as required.
• Tawa Pulao is ready!
• How to cook perfect non sticky rice
• Wash 1 cup basmati rice thoroughly and soak in enough water for 20 minutes. After 20 minutes drain the rice and keep aside.
• Boil 5-6 cups of water in a big pot. Add drained rice and salt to boiling water. Do not cover the pot and let rice cook for 10-12 minutes or until well cooked.
• Once rice is cooked, pour it on the strainer and remove all the water from rice. Spread rice on the big plate and let it cool completely.

Notes

• Adjust spice level as per your taste.
• Do not use regular whole red chilies in place of kashmiri red chilies. You need kashmiri red chilies for color and they are also not extremely spicy.
• Make sure to soak rice for 20 minutes before cooking.
• Do not overcook the rice. If overcooked then rice will be mushy and sticky. Rice should be cook well but each grain should be separated.
• This pulao recipe works well with leftover rice too.

If you like this recipe, do not forget to share it with your friends and family!