Mumbai street style tawa pulao recipe is one of the popular street foods in Mumbai. A quick, simple recipe where cooked rice and vegetables are sauteed with some spices and pav bhaji masala. Which makes this recipe an ideal choice for utilizing the leftover rice.
Mumbai Street Style Tawa Pulao Recipe
Mumbai tawa pulao originated in the streets of Mumbai. As the name suggests tawa pulao is a rice preparation and is cooked on a tawa. Tawa is basically an Iron Griddle that we normally use for making roti or paratha at home. But the vendors use a large iron griddle for this. And to witness the making of the pulao is so exciting… the sight is sure to tickle one’s taste buds. The dish is mainly made with cooked long grained basmati rice and pav bhaji masala. Some even use the leftover pav bhaji gravy in this. Therefore, people even call it ‘Pav Bhaji Pulao’.
Raita, Kachumber salad and masala papad are the best accompaniment with this. Plain curd or pickle can also be paired well. However, this veg tawa pulao is a complete meal in itself. It can be eaten as it is or with anything of your choice. Perfect to serve as a lunch, dinner or in the lunch box.
How to make Mumbai Street Style Tawa Pulao Recipe
Tawa pulao is usually cooked on a tawa, over a high flame. But a broad pan or wok can also do the job well. I have used a frying pan here. In addition, I made this tawa pulao without any leftovers. I have cooked the rice first then cooled down completely before using in the pulao.
Other than rice you need some butter, chopped onions, dry red chili paste, ginger-garlic paste, chopped tomatoes, chopped vegetables, and pav bhaji masala. Here I used Everest pav bhaji masala and Kashmiri dry red chili paste (non-spicy). And for vegetables, I have used capsicum and carrot only. Though veggies like cauliflower, french beans, and green peas are also used. Sometimes even I use some baby corn or boiled sweet corn in this.
Butter tastes best in this. Do not replace butter with ghee. For a vegan version just use oil instead. The addition of chili paste lends a beautiful flavor in the pulao. Though you can add chili powder instead if don’t feel like.
Few more rice dishes you may like
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Mumbai Street Style Tawa Pulao Recipe | Tawa Pulao
INGREDIENTS ( 1 CUP = 250 ML )
For making the rice
- 1 cup long grained basmati rice
- 4 cups water
- ½ tsp oil
- Salt as required
For making the pulao
- 2 tbsp butter or oil
- ½ tsp cumin seeds
- 1 medium capsicum chopped into small cubes
- 1 medium carrot chopped into small cubes
- 2 large tomatoes finely chopped
- 1 medium onion finely chopped
- 1 tsp ginger-garlic paste
- ¼ tsp chopped green chili
- ⅓ tsp turmeric powder
- 1 tsp kashmiri red chili paste non-spicy
- 2 tsp pav bhaji masala
- ½ tsp lime juice
- 4 tbsp finely chopped coriander leaves
- Salt as required
To make the rice
- Rinse the basmati rice well.
- Soak in water for 30 minutes. Once done drain excess water and set aside.
- Bring the water to boil by adding salt and a few drops of oil.
- Once water comes to boil add rice and let it boil until 95% cooked.
- Once done, strain the excess water and allows the rice to slightly cools down. Then cover and keep in the refrigerator for an hour or two.
To make the tawa pulao
- Heat butter in a tawa or pan or wok. Add cumin seeds and chopped green chili. Saute for a few seconds.
- Add finely chopped onions and saute until onions become translucent.
- Add ginger-garlic paste and saute until raw smell goes.
- Add turmeric powder and red chili paste and saute for a minute.
- Add chopped vegetables and saute for 2-3 minutes.
- Add chopped tomatoes and salt. Let the tomatoes cook until mushy. Saute in between.
- Add pav bhaji masala and saute for a minute.
- Add cooked rice. Carefully saute to mix.
- Sprinkle a tbsp water. Cover and cook over low flame for 1-2 minutes.
- Finally, add lime juice and chopped coriander leaves. Saute to mix.
- Then check for seasoning. Add some salt if required.
- Remove from flame. Tawa pulao is ready to serve. Serve hot.
I am linking this recipe to the FB group ‘Healthy Wealthy Cuisines‘, of which I am a member and the theme for this fortnight is ‘Rice Khazana’. Here are the contributions of my fellow food bloggers for the same.