Tawa Pulao

ByKanan Patel Updated on
28 Comments
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Flavorful Mumbai street style Tawa Pulao! Chances are you’ve had it at street stalls or restaurants but now is the time to learn how to make it at home. It is super easy to prepare and comes together in just 30 minutes if you have leftover rice handy. Serve it with raita (like onion raita, cucumber raita) and papad to make it a filling meal.

tried this tawa pulao…outcome was excellent my hubby likes it…thanks for the wonderful recipe…:) ⭐⭐⭐⭐⭐
– Prasanna

Tawa pulao in a bowl garnished with onion rings and lime wedge.

About This Recipe

Tawa pulao is a beloved Mumbai street food often found at stalls or restaurants serving pav bhaji. Vendors prepare this pulao on the same large tawa (griddle) they use for pav bhaji, hence the name tawa pulao.

  • Adjustable Spice Level: This recipe offers medium spice, but you can easily adjust the red chili powder to suit your taste—reduce for a milder flavor or increase for extra heat.
  • Great for Lunchboxes: Tawa pulao is perfect for packing into kids’ or adults’ lunchboxes. Pair it with yogurt or raita in a separate container for a complete meal.
  • Make It Healthier: Skip the butter and add a little more oil for tempering. Substitute the white rice with brown rice. Of course, it won’t taste like traditional tawa pulao, but it will be perfect for day-to-day meals.
  • Try It With Quinoa: Substitute the rice with cooked quinoa for a wholesome twist. You can also try a mix of half rice and half quinoa for a balanced and flavorful variation.

Ingredient Notes

Here is the pic of the ingredients used in making this flavorful Mumbai-style tawa pulao recipe.

Ingredients used in tawa pulao recipe are in individual bowls and spoons with labels.
  • Cooked Basmati Rice: For best results, use cold rice stored in the refrigerator overnight. Chilled rice is firm and won’t break or turn mushy while mixing with veggies.
  • If using freshly cooked rice, spread it on a large plate (thali) to cool completely before using. Avoid stirring warm or hot rice, as it may break and become mushy.
  • Butter: Street-style tawa pulao is generously made with butter and often garnished with an extra dollop. For a vegan version, simply swap butter with oil.
  • I prefer to use unsalted butter so I can control the salt in the recipe.
  • Ginger, Garlic, Green Chili: You can use store-bought or homemade ginger, garlic paste along with finely chopped green chilies. I personally prefer coarsely grinding ginger, garlic, and green chili together using the wet jar of my spice grinder for a fresh, aromatic mix.
  • Veggies: Traditional tawa pulao typically includes carrots, peas, and bell peppers, just like the street vendors’ version. For everyday meals, feel free to add other vegetables like green beans, cauliflower, broccoli, sweet corn, or any of your favorites.
  • Onion: I prefer to use red onion.
  • Tomatoes: Use any type of tomatoes, but make sure to use ripe tomatoes. Unripe tomatoes make the pulao unnecessary tangy.
  • Pav Bhaji Masala: This unique spice blend gives tawa pulao its signature taste, setting it apart from regular pulao recipes.
  • Lime juice: Taste the pulao and squeeze lime juice if required. Sometimes tomatoes make the pulao tangy enough that you won’t need any lime juice.

Step By Step Photos (With Tips)

  1. Cook Peas & Carrots: Take diced carrot and peas in a microwave-safe bowl. Add a pinch of salt and a splash of water. Microwave for 4 minutes on high power. Alternatively, steam or boil them.
  2. Heat butter and oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle.
  3. Add chopped onion and the crushed mixture of ginger, garlic, and green chili.
  4. Stir and sauté for 4-5 minutes until onions become soft and translucent or light pink. Ensure the raw smell of ginger-garlic disappears.

Tip:

If using other veggies like broccoli, cauliflower, corn, potato then you may need to boil or steam them. Here I have used peas-carrot and those take very little time to cook so I have microwaved them. 

Collage of 4 steps showing cooked peas, carrots and cooking onion.
  1. Add chopped tomatoes and green bell peppers along with a pinch of salt.
  2. Mix and cook until the tomatoes soften and become almost mushy.
  3. Sprinkle in turmeric powder, red chili powder, and pav bhaji masala.
  4. Mix well and sauté for a minute to release the spices’ aroma.

Be careful while adding salt. Add a little because your cooked rice and carrot-peas are already salted.

Collage of 4 steps showing adding, cooking tomatoes and bell pepper, adding mixing spices.
  1. Add the cooked carrot and peas to the pan. Stir to mix them into the spiced mixture.
  2. Add the cooked basmati rice.
  3. Carefully fold everything together to coat the rice evenly without breaking the grains.
  4. Drizzle lime juice over the pulao if needed. Mix once more and serve hot.

Skip the lime or lemon juice if your tomatoes are already sour to keep the balance just right.

Collage of 4 steps showing adding, mixing veggies, rice and squeezing lime.

Check Out Other Pulao Recipes

A bowl of tawa pulao garnished with onion slices, lime wedge and yogurt served on side.

Did you try this recipe? I’d love to hear about it! Leave a review in the comment section below. If you’re sharing it on your Instagram then don’t forget to tag me @spice.up.the.curry

Tawa Pulao Recipe

4.84 from 6 votes
Tawa pulao in a bowl garnished with onion rings and lime wedge.
Flavorful Mumbai street style Tawa Pulao! Chances are you’ve had it at street stalls or restaurants but now is the time to learn how to make it at home. It is super easy to prepare and comes together in just 30 minutes if you have leftover rice handy.
Kanan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 3 cups Cooked basmati rice, {1 cup raw rice gives 3 cups cooked rice}
  • ¾ cup Green peas
  • ¾ cup Carrots, chopped into small pieces
  • 3 tablespoons Water
  • Salt, to taste
  • 2 tablespoons Butter
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds
  • ½ cup Red onion, finely chopped
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • 1 Green chili, chopped finely or crushed
  • ¾ cup Capsicum (Green bell pepper), chopped
  • 2 medium or 1 ¼ cups Tomatoes, chopped finely
  • ¼ teaspoon Turmeric powder
  • ½ teaspoon Red chili powder
  • 1 tablespoon Pav bhaji masala
  • 1 teaspoon Lemon juice or Lime juice, optional

Instructions

  • Take diced carrot and peas in a microwave-safe bowl. Add a pinch of salt and a splash of water. Microwave for 4 minutes on high power. Alternatively, steam or boil them.
  • Heat butter and oil in a pan on medium heat. Once hot, add cumin seeds and let them sizzle.
  • Add chopped onion and the crushed mixture of ginger, garlic, and green chili. Stir and sauté for 4-5 minutes until onions become soft and translucent or light pink. Ensure the raw smell of ginger-garlic disappears.
  • Add chopped tomatoes and green bell peppers along with a pinch of salt. Mix and cook until the tomatoes soften and become almost mushy.
  • Sprinkle in turmeric powder, red chili powder, and pav bhaji masala. Mix well and sauté for a minute to release the spices' aroma.
  • Add the cooked carrot and peas to the pan. Stir to mix them into the spiced mixture.
  • Gently add the cooked basmati rice. Carefully fold everything together to coat the rice evenly without breaking the grains.
  • Drizzle lime juice over the pulao. Mix once more and serve hot.

Video

Notes

  • If using other veggies like broccoli, cauliflower, corn, or potato, steam or boil them first.
  • Cold leftover rice works best, but if you’re using fresh rice, let it cool down completely to avoid mushiness.
  • Adjust the salt since your rice might already have salt, and be cautious about adding too much.
  • Skip the lime or lemon juice if your tomatoes are already sour to keep the balance just right.

Nutrition

Calories: 307kcal (15%) | Carbohydrates: 48g (16%) | Protein: 6g (12%) | Fat: 10g (15%) | Saturated Fat: 4g (20%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg (5%) | Sodium: 699mg (29%) | Potassium: 463mg (13%) | Fiber: 5g (20%) | Sugar: 7g (8%) | Vitamin A: 5193IU (104%) | Vitamin C: 48mg (58%) | Calcium: 51mg (5%) | Iron: 1mg (6%)
Kanan Patel

To understand the art and science of cooking, I read many cookbooks and culinary books. And now sharing all the experience with you. I started this blog on 2012 to share vegetarian, Indian and Eggless baking recipes (w/ step by step photos) that you can count on.

4.84 from 6 votes (2 ratings without comment)

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28 Comments

  1. Hi,

    Am newly married and in US…far away from my family..had never cooked…have been following and cooking with ur recipes since a while now…and trust me they all turn a hit….v had friends coming for dinner and I made ur tawa pulao and palak paneer with other dishes….and they LOVED it….

    I wish U included non-veg recipes too… !!! 🙁

    Also…can u please add dahi kadhi recipe…..

    Reply

    1. thank you for your positive review. Nice to hear that you and your guests enjoyed.
      I am vegetarian and so this website has only veg recipes.
      There are many kadhi recipes on the blog. Please use the search box located on top of the page.

      Reply

  2. Hi kanan…
    Let me tel you.. was tired having simple pulao n kadhi..n guess what I luked into ur recipes of rice n got n idea that I have all ingredients of Tawa Pulao..
    I was like let me try but as usual for 6 people.. n guess what it came out as yum as other dishes .. its gona be in my regular meal now in winter…
    Thank you so much for delicious recipes. xx5 stars

    Reply