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Tawa Pulao (Mumbai Style)
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4.70 from 13 votes

Tawa Pulao

Tawa Pulao is a popular street food dish from Mumbai that can be easily made at home using fresh vegetables, leftover or pre-cooked rice, Pav Bhaji masala, and other spices.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Tawa Pulao
Servings: 4 people
Calories: 145kcal

Ingredients

To cook rice

  • 1 cup uncooked basmati rice or 2 cups cooked rice
  • 1 ¾ cup water

Tawa Pulao

  • 1 carrot
  • 1 medium size potato
  • ½ cup peas
  • ½ green beans
  • 30 g vegan butter
  • 2 small onions
  • 1 tablespoon garlic and ginger paste
  • ½ green bell pepper
  • 2 tomatoes
  • 1 fresh red chilli
  • 2 teaspoon pav bhaji masala
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • ¼ teaspoon turmeric powder
  • ½ cup water
  • A handful chopped coriander
  • Lemon juice from ½ lemon

Instructions

To cook Basmati Rice

  • Rinse the rice with cold water until the water runs clear.
  • Place the water and rice in a medium-sized saucepan. Bring the water to a boil with the saucepan uncovered. When the water starts to boil, reduce the temperature to the lowest and cover the pan with a lid that fits perfectly to prevent the steam from escaping.
  • Once most of the water has evaporated, turn off the heat and let the pan rest, covered, for another 8-10 minutes.
  • Then, using a spatula or a fork, gently fluff the rice to release any remaining steam.
  • Leave the rice to cool completely before using for Tawa Pulao.

Pre-cooked Vegetables

  • Cut the carrots into small pieces, the potatoes into small cubes, and the green beans into 3-4 cm long pieces.
  • Bring some water to boil, add the carrots, potatoes, green beans and peas.
    Leave the veggies boiling for about 10 minutes or until the potatoes are tender but still holding their shape. Drain the water and rinse with cold water.

Tawa Pulao

  • Melt the vegan butter in a wok or frying pan and add the onion, finely sliced. Sauté while you keep stirring until it starts to soften and golden.
  • Make the garlic and ginger paste by finely grating 2 garlic and a thumb-sized piece of ginger.
  • Add the ginger and garlic paste, and finely chopped fresh tomatoes and green peppers to the wok or frying pan. Cook for 4-5 minutes.
  • Add the fresh chili finely chopped and the spice blend. Stir and add little water to make sure the spices don't burn. Cook until all the water has evaporated.
  • Next, add the pre-cooked vegetables (potatoes, carrots, peas, and green beans).
  • Add the rice. Mix well using two serving spoons to avoid braking the rice grains.
  • Sprinkle some freshly chopped coriander and drizzle some lemon juice before serving your Pulao dish.

Notes

  • Serve with papadom, vegan raita and/or garlic chutney.

Nutrition

Calories: 145kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 78mg | Potassium: 587mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3590IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 1mg