Tawa Pulao

Tawa Pulao is spicy vegetarian rice dish made by stir-frying rice and veggies on a large flat griddle called Tawa and hence the name.

It's the same Tawa that is used by the street vendors and in restaurants to make Pav Bhaji and Masala Pav.

To make it at home, you can use the regular Tawa on which you make Roti/Chapati or a large pan or skillet or wok.

I find this recipe a great way to use leftover rice and veggies and moreover you need just one ground spice - Pav Bhaji masala to make this dish. Isn't that great?

It's super easy and quick and turns out delicious every single time.  

Mumbai Tawa Pulav

Tawa Pulav is a popular street food that originated in Mumbai and hence also known as Mumbai Tawa Pulao.

Its also called as Pav bhaji Pulao as its almost the same veggies and spices (pav bhaji masala) used to make Pav bhaji in addition to rice that makes this dish.

When am in a mood for Veg Biryani but want it quick I tend to make this Tawa Pulao. It's quicker and satisfies my spicy cravings.

It's best serve it with a side of cooling dips like Onion Raita or any other favorite Raita to cool the spice off. 

So let's see how we can make this delicious Tawa Pulao recipe at home!!

Recipe Ingredients

• Butter or oil: Use butter for more flavor.
• Spices and aromatics: Zeera (cumin seeds), ginger and garlic paste, Kashmiri red chili powder (optional), salt, and Pav Bhaji Masala
• Vegetables: Onion, tomatoes, red and green bell peppers, carrots, green beans, peas, corn.
• Rice: I like to use long-grain basmati rice
• To finish: Fresh coriander and lemon juice

Step by Step Instructions

Prep work:

Make the rice or use leftovers: I love using long grain basmati rice for this recipe. You can make the rice ahead of time and refrigerate.

This is how I make my rice. Time will vary depending on the brand and quality of rice. 

I use a 1:1 ratio of water and rice for making it in an Instant pot or pressure cooker. Pressure cook for 5 mins on manual in Instant Pot or 1 whistle in a pressure cooker. Followed by a quick release. Fluff with fork.

Cooking on Stovetop in a cooking pot in 2 to 2.5 cups water. Cook on medium flame and get it to a boil. Cover and cook on low flame till water is absorbed.

To boil the veggies: chop them or use frozen and add them to a microwave-safe bowl and add some water and salt to it along with veggies.

Microwave for 2-3 minutes or until the veggies are ¾th cooked. Drain the liquid. This can also be done on the stove top.

To make Tawa Pulao

1 - In a pan, heat butter and once melted add the cumin seeds, allow them to splutter, and then add the onions and saute for a minute or two.

2 - Stir in the ginger garlic paste and mix well. Cook till onion are translucent.

3 - Add the tomatoes followed by salt and pepper. Mix well, cover and cook till the tomatoes are soft and juicy. Stir intermittently.

4 - To this add the red and green bell pepper and cook for a min. These taste best when they still have some crunch so don't cook them fully.

5 - Stir in the spices - Pav bhaji masala,salt, and red chili powder. Give it a good mix and cook for another minute for the masala to cook.

6 - Add the boiled veggies like green peas, corn, carrot, and beans. Mix well and cook for a minute allowing these veggies to soak the masala.

7 - Stir in the cooked rice. Mix well so that everything gets well incorporated.

8 - Finally add the lemon juice and coriander leaves and give it a final stir. 

Delicious spicy Veg Tawa Pulao is ready! Serve warm with some chilled Onion Raita.

Meal Prep and storage

This recipe is meal prep friendly. You can chop and boil the veggies, make rice on the weekend, and store covered in the refrigerator. On the day planned, just stir fry and serve.

Leftovers can be stored store covered in the refrigerator for 4-5 days. So you can make this recipe on the weekend too, just reheat and serve.

Variations

This recipe is highly customizable. You can add more proteins to make this pulao even more wholesome.

Add fresh or frozen, thawed paneer pieces to the masala paneer tawa pulao Or scrambled eggs or shredded or diced cooked chicken.

Or add tofu or or cooked or canned beans of choice to keep it vegan.

Recipe Notes and Tips

• Use butter for that authentic street style taste. Skip the butter and use oil to make it vegan.
• Pav bhaji masala is another spice that cannot be missed if you want that Mumbai style pulao. It is easily available online and in Indian grocery stores. You can adjust the pav bhaji masala to your taste. 
• Leftover rice works best for this recipe. If making fresh rice, cool it slightly and then add to prevent it from breaking.
• Use veggies of choice. Cauliflower florets and boiled potatoes work great in addition to the veggies mentioned.
• I prefer Kashmiri red chilli powder as it gives good color and is not that spicy. But regular red chili powder can also be used.
• Instead of white rice, brown rice can be used.

Frequently Asked Questions

More Rice Recipes

• Matar Paneer Pulao
• Punjabi Khichdi
• Onion Tomato Capsicum Rice
• Phodnicha Bhaat
• Brown Rice Stir-Fry with Tofu, Broccoli and Red Bell Pepper