Tawa Pulao A Flavorful Journey of Mumbai Street Food

Tawa Pulao is one of the most loved and iconic street food dishes from the vibrant streets of Mumbai. It’s a delectable, spicy rice dish made with a medley of vegetables, spices, and cooked rice, all sautéed together on a flat, large griddle, also known as a “tawa.” Its origin lies in the famous Pav Bhaji stalls of Mumbai, where the same tawa used for preparing Pav Bhaji was used to create this flavorful rice dish. Over the years, Tawa Pulao has garnered immense popularity not just for its taste but also for its simplicity and quick preparation.

In this blog, I’ll take you through the detailed process of making Tawa Pulao at home, including tips and tricks to get the perfect street-style flavor. Whether you are a seasoned cook or a beginner, this recipe is easy to follow, and the result is bound to leave your taste buds delighted!

What Makes Tawa Pulao Special?

The secret behind the irresistible flavor of Tawa Pulao lies in its spices, particularly pav bhaji masala, and the way the ingredients are cooked together. This dish combines the wholesome goodness of rice and veggies with the tangy, spicy flavor that Indian street food is known for. Here’s why Tawa Pulao is worth adding to your cooking repertoire:

Quick and Easy: Tawa Pulao is an ideal recipe when you need to rustle up something quick and tasty, especially if you have leftover rice.
Customizable: You can play around with vegetables and spices according to your preference. It’s easy to make a vegan or even a gluten-free version.
One-Pan Dish: As the name suggests, it’s cooked on one tawa (griddle) or in a pan, making cleaning up easy.
Street-Style Flavor: The combination of pav bhaji masala and butter imparts an authentic Mumbai street-food flavor that’s hard to resist.

Without further ado, let’s dive into the recipe for making the perfect Tawa Pulao.

Ingredients:

To serve 2-3 people, you’ll need the following ingredients:

For the Pulao:

2 cups cooked basmati rice (you can use any variety of cooked rice)
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 small capsicum (green bell pepper), finely chopped
1/4 cup green peas, boiled or frozen
1 medium carrot, diced and boiled
1/2 cup cauliflower florets, lightly boiled
1 tablespoon ginger-garlic paste
1-2 green chilies, slit lengthwise
2 tablespoons pav bhaji masala (adjust as per taste)
1 teaspoon red chili powder (adjust as per taste)
1/4 teaspoon turmeric powder
1/4 teaspoon cumin seeds
1/4 teaspoon garam masala (optional)
Salt, to taste
Fresh coriander leaves, chopped for garnish
Juice of 1 lemon

For Cooking:

2 tablespoons butter (or oil for a vegan version)
1 tablespoon oil

Step-by-Step Tawa Pulao Recipe:

Step 1: Preparing the Rice

Cook the rice: First, prepare your rice if you don’t have leftover rice. Basmati rice works best for this dish due to its long grains and fragrance. Cook the rice with just enough water to keep the grains separate, not sticky. Once cooked, let it cool completely by spreading it out on a large plate or tray. This step ensures that the rice doesn’t get mushy when mixed with the vegetables.

Step 2: Sauté the Vegetables

Heat the tawa: Place a large tawa or flat pan on medium heat. If you don’t have a tawa, you can also use a regular non-stick pan. Add 1 tablespoon of oil and 2 tablespoons of butter. The butter gives the pulao a rich and authentic flavor.
Cumin and ginger-garlic paste: Once the butter melts and starts to sizzle, add 1/4 teaspoon cumin seeds and let them splutter. Then, add the ginger-garlic paste and sauté until the raw smell disappears.
Onions and chilies: Now, toss in the finely chopped onions and slit green chilies. Sauté them until the onions turn golden brown. This step ensures a deep, caramelized flavor.

Step 3: Add Vegetables and Spices

Tomatoes and capsicum: Add the finely chopped tomatoes and cook until they soften and release their juices. Add the capsicum and sauté for a couple of minutes. The capsicum should retain a slight crunch.
Boiled vegetables: Now add the pre-boiled green peas, carrot, and cauliflower florets. Stir them well with the onions and tomatoes, ensuring all the veggies are coated with the mixture.
Spice it up: Time to add the key flavors! Sprinkle in pav bhaji masala, red chili powder, turmeric powder, and a pinch of garam masala (optional). Stir the spices with the veggies and let them cook for 2-3 minutes on low heat. You’ll start to smell the tantalizing aromas of the spices blending together.

Step 4: Mix in the Rice

Combine with rice: Gently add the cooked rice to the vegetable and spice mixture. Be careful not to break the rice grains. Using a flat spatula, fold the rice into the vegetables, ensuring even coating. Take your time here to make sure the masala spreads across every grain.
Cook on low heat: Once the rice is fully mixed, let it cook on low heat for 5 minutes, allowing the flavors to infuse deeply. Stir occasionally but gently.

Step 5: Garnish and Serve

Final touches: Squeeze the juice of 1 lemon over the Tawa Pulao for that fresh, tangy kick. Garnish with a generous amount of chopped fresh coriander leaves.
Serve hot: Your street-style Tawa Pulao is ready to serve! Pair it with raita, papad, or even a side of yogurt, and enjoy the taste of Mumbai in your own home.

Tips for the Perfect Tawa Pulao:

Leftover Rice Works Best: If you have leftover rice from the previous day, this is an excellent dish to repurpose it. Leftover rice tends to be less sticky and absorbs flavors better.
Adjust the Spice Level: Pav bhaji masala and red chili powder are the primary spices in this dish. You can adjust the quantities according to your spice tolerance.
Choose Your Vegetables: Feel free to add or omit vegetables based on what’s available. You can even add paneer for extra protein or mushrooms for an umami boost.
Non-Stick Pan Option: If you don’t have a large tawa, you can use a regular non-stick pan or wok. However, a tawa gives a more authentic flavor due to the way it heats the ingredients evenly.
Butter vs. Oil: Butter is traditionally used in street-style Tawa Pulao for its rich taste. For a vegan version, you can use oil or vegan butter.
Freshness Matters: Garnishing with fresh coriander and a squeeze of lemon juice at the end enhances the flavors significantly. Don’t skip this step!

Variations of Tawa Pulao:

1. Paneer Tawa Pulao: You can add cubes of fried or grilled paneer (Indian cottage cheese) to the pulao for a protein-packed version. Simply sauté the paneer in butter before adding it to the rice mixture.

2. Schezwan Tawa Pulao: Give a fusion twist to the classic recipe by adding a spoonful of Schezwan sauce to the rice and vegetable mixture. This version is a spicy, Indo-Chinese take on Tawa Pulao.

3. Masala Tawa Pulao with Egg: For non-vegetarians, scrambled or fried eggs can be added at the end, making it a hearty meal.

4. Vegan Tawa Pulao: Replace butter with oil or vegan butter, and you have a 100% plant-based version of this beloved dish. You can also include tofu for added protein.

Conclusion

Tawa Pulao is not just a dish; it’s a flavorful experience that brings the magic of Mumbai’s street food into your kitchen. Whether you’re preparing it for a casual meal or serving it at a gathering, this easy-to-make rice dish never fails to impress. The best part? It’s versatile, quick, and can be customized according to your taste and dietary preferences. So next time you have some leftover rice or a craving for something spicy and wholesome, give Tawa Pulao a try—you won’t be disappointed!