From the crowded beaches to quiet restaurants, Tawa Pulao has certainly come a long way in Mumbai’s authentic food culture. The rice dish, which was invented as a complete meal for local workers, is now being enjoyed by everyone.
It may have originated from the unhygienic streets of Mumbai, but I think it does have a lot of nutritional value. If you prepare it at home, the green veggies and good amount of spices used in this recipe are beneficial for your health.
For those who don’t like green vegetables, you can replace them with Paneer and/or Mushrooms. These varieties taste great too, so do try them out.
Just like most of the Indian rice delicacies, it should be served in lunch or dinner with roasted papad, mint chutney and cucumber raita. This is the best combination for any Tawa Pulao!
Total Time – 45 minutes
Serves – 4 people
- Green Peas/Mutter – 4 tablespoon (boiled)
- Potato – 2 tablespoon (boiled), cut into cubes
- Carrot – 2 tablespoon (boiled), cut into cubes
- Capsicum – 2 tablespoon, finely chopped
- Onions – 2 tablespoon, finely chopped
- Tomatoes – 3 tablespoon, finely chopped
- Green Chillies – 1, finely chopped
- Pav Bhaji masala – 1 tablespoon
- Red Chilli paste – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Bay leaf – 1
- Turmeric Powder – 1/2 teaspoon
- Ginger-Garlic Paste – 1 teaspoon
- Precooked Basmati Rice – 2 cups
- Coriander leaves – 1 teaspoon, finely chopped
- Oil/Butter – 2 tablespoon
- Salt to taste
1. Heat butter on a Pav Bhaji Tawa. If you don’t have such Tawa at home, you may use a wok or heavy bottom pan.
2. Once the butter melts down completely, add onions into it. Saute them for a couple of minutes.
3. Add the cumin powder, coriander powder, bay leaf, green chillies, ginger-garlic paste and salt in frying onions. Mix the masala and let it cook for a minute.
4. Add tomatoes into the cooked masala and saute them.
5. If the tomatoes are half-cooked, it’s time to add the finely chopped capsicum, Pav Bhaji masala, red chilli paste and turmeric powder.
Here, we have used red chilli paste instead of the powdered masala, as it helps enhance the color of this dish.
6. Mix everything nicely and wait till the capsicums are slightly cooked.
7. Add the boiled veggies into this spicy mixture and cook them on low flame for two minutes. (You can also add more veggies in this pulao to make it more nutritional.)
8. Add the precooked flavorful basmati rice and mix it with the help of fork.
9. Sprinkle few drops of water and cook for a minute under the lid.
10. Garnish your Tawa Pulao with chopped coriander leaves.
11. Serve it hot with your favorite condiments.