Description
Mumbai’s Tawa Pulao brings street-style magic right to your kitchen with spicy rice and mixed vegetables sizzling together on a hot griddle. Packed with bold flavors and quick to prepare, this one-pan wonder turns simple ingredients into a satisfying meal that makes dinnertime deliciously easy.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked basmati rice
- 1 medium onion, chopped
- ½ cup chopped tomatoes
- ¼ cup green peas
- ¼ cup chopped carrots
- ¼ cup diced bell pepper
Supporting Ingredients:
- 1 tablespoon butter
- 1 teaspoon ginger-garlic paste
- 12 green chilies, chopped
Spices and Seasonings:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 ½ teaspoons pav bhaji masala
- Salt
Garnish:
- Chopped fresh coriander leaves
- Lemon wedges
Instructions
- Grab cold basmati rice from the refrigerator. Ensure each grain separates easily without clumping, which prevents soggy results.
- Melt 1 tablespoon butter in a large skillet over medium heat (375°F). Add 1 chopped medium onion, sautéing until translucent and slightly golden, approximately 3-4 minutes.
- Incorporate 1 teaspoon ginger-garlic paste and 12 chopped green chilies. Stir continuously for exactly 60 seconds to release aromatic flavors without burning.
- Tumble in ½ cup chopped tomatoes, ¼ cup green peas, ¼ cup chopped carrots, and ¼ cup diced bell peppers. Cook vegetables for 4-5 minutes until they retain a slight crunch.
- Sprinkle ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 ½ teaspoons pav bhaji masala across the vegetable mixture. Stir thoroughly to distribute spices evenly.
- Gently fold 2 cups cold rice into the spiced vegetable base. Use a light hand to prevent mashing the grains.
- Reduce heat to low (325°F). Cover and let rice warm through for 2-3 minutes, allowing spices to penetrate completely.
- Transfer to serving plate. Scatter fresh chopped coriander leaves generously across the top.
- Squeeze fresh lemon wedges over the pulao just before serving to brighten the entire dish.
Notes
- Check rice temperature carefully, as cold rice clumps and warm rice becomes mushy when mixing with spices.
- Chop vegetables uniformly so they cook evenly and maintain a fresh, vibrant color during sautéing.
- Use high-quality pav bhaji masala for authentic flavor, and adjust spice levels according to personal heat tolerance.
- For a healthier version, substitute butter with olive oil and add protein like paneer or tofu to make the dish more nutritionally balanced.
- Prep Time: 5 minutes
- Cook Time: 36 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 169 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 11 mg