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Mumbai's Tawa Pulao

Mumbai's Tawa Pulao

Swati
A spicy treat of cooked rice with veggies in butter and Pav Bhaji masala. Mumbai's another favourite street food after Pav Bhaji and Vada Pav | Learn how to make Mumbai's famous street food Spicy Tawa Pulao
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course, Rice Dish
Cuisine Indian

Equipment

  • Broad Pan or Kadhai or Griddle/Tawa
  • Measuring Cups and Spoons
  • Grinder
  • Chopping Board
  • Knife
  • Ladle

Ingredients
  

  • 2 Cups Cooked(Steamed Rice)
  • 1 Onion Finely chopped
  • 2-3 no. Tomatoes chopped
  • 1 Tbsp Ginger-Garlic paste
  • 1 Carrot Finely chopped
  • ½ Capsicum Finely Chopped
  • ½ Cup Peas
  • ¼ Cup Sweet Corn
  • ½ Cup Cabbage
  • 1 Tsp Cumin Seeds
  • 1-2 tbsp Pav Bhaji Masala
  • 1-2 tbsp Tomato Sauce not Tomato Ketchup
  • 1-2 tbsp Garlic Chilli Paste/Chutney
  • Salt to taste
  • 2-3 tbsp Butter
  • 1 tsp Oil

For Garlic Chilli Chutney/Paste

  • 4-5 Whole Dry Kashmiri Lal Mirch(Red Chillies)
  • 7-8 Garlic Cloves

Instructions
 

  • In a wide pan/kadhai/tawa heat, heat oil  and 1-2 tbsp butter.
    2-3 tbsp Butter, 1 tsp Oil
  • Add cumin seeds, when the seeds crackle add chopped onion saute for a min. then add ginger-garlic paste.
    1 Onion, 1 Tsp Cumin Seeds, 1 Tbsp Ginger-Garlic paste
  • Saute for 2-3 mins. till onions start turning pink.
  • Now add chopped tomatoes and capsicum. Cook till romatoes start to soften.
    2-3 no. Tomatoes, ½ Capsicum
  • Also, add tomato sauce and garlic chilli chutney/paste.
    1-2 tbsp Tomato Sauce, 1-2 tbsp Garlic Chilli Paste/Chutney
  • Now add steamed vegetables or add and cook vegetables for 3-4 mins. Add about ¼ cup water to cook vegetables.
    1 Carrot, ½ Cup Peas, ¼ Cup Sweet Corn
  • Vegetables should not be very mushy, there should be some crunch when you taste a bite.
  • If adding cabbage add it in the last so that it remains a bit crunchy and not leave water.
    ½ Cup Cabbage
  • Now add Pav Bhaji Masala, salt and mix well.
    1-2 tbsp Pav Bhaji Masala, Salt to taste
  • Add cooked rice, mix well but gently.
    2 Cups Cooked(Steamed Rice)
  • Serve hot with an extra dollop of butter,
  • Squeeze lime/lemon juice and serve with raita or salad of your choice.

To make Garlic Chilli Chutney

  • Soak de-seeed dry chillies in lukewarm water for about 10-20 mins.
    4-5 Whole Dry Kashmiri Lal Mirch(Red Chillies)
  • When the chillies are soft grind to smooth paste with garlic cloves.
    7-8 Garlic Cloves
  • Take about 1-2 tbsp for the recipe and refrigerate the rest in a glass jar with airtight lid.
  • Stays good for about 2-3 days.

Video

Notes

  • You can french beans, cauliflower or boiled potatoes.  I have used frozen peas and corn, so I kept these in warm water for a while and then added directly.
  • If are making steamed rice for pulao, keep cooked the rice in the refrigerator once it completely cools down, this will prevent sticking of rice grains. Don't overcook the rice, take off from the flame when it is just done. The grains should not be very soft but little grainy when pressed between index finger and thumb.
  • Butter adds on to the flavor of Tawa Pulao, you can avoid it if following a low-fat diet or are vegan.
  • Tawa Pulao is gluten-free and can be consumed by those who have gluten allergies.
  • Garlic Chilli paste is optional but adds more flavour and taste to pulao.
Keyword Rice Dish, Tawa Pulao, Mumbai's Food
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